NEW YORK—The Knickerbocker Hotel, a New York landmark in Times Square set to open its doors in the summer of 2014, has partnered with master chef Charlie Palmer. The hotel will feature several dining venues, including a full service restaurant and bar, a ground-level café, a 2,200-square-foot event space, and a 7,500-square-foot rooftop bar and terrace.
“To ensure a sophisticated level of taste throughout the hotel, we’re honored to collaborate with Master Chef Charlie Palmer on the entirety of our food and beverage program,” said Jeff David, managing director of The Knickerbocker Hotel.
With over three decades of experience, Palmer is renowned for his signature style of progressive American cooking featuring regional ingredients in unexpected and flavorful ways. As one of the first adapters to the farm over factory food philosophy, Palmer’s forward thinking approach has earned the success of his hospitality group empire, which currently includes restaurants, boutique hotels, and food-forward wine shops throughout the U.S. Located just steps away from The Knickerbocker Hotel is Palmer’s flagship restaurant, the Michelin-starred Aureole. Hotel guests will enjoy priority access and preferential treatment at Aureole, which just celebrated its 25th anniversary.
“Cooking in the U.S. has changed dramatically since The Knickerbocker Hotel opened at the dawn of Manhattan’s Golden Era. While drawing inspiration from the history of The Knickerbocker Hotel, fused with the melting pot culture of New York, we’re developing unique menus that cater to today’s discerning palates,” said Charlie Palmer. “The various dining establishments will offer hotel guests and New York locals a contemporary take on classic American cocktails and dishes, complemented by my progressive American cooking style.”
