Hotel Business Magazine, hotelbusiness.com | The Newspaper For Lodging Decision Makers

The Marlton Unveils Neighborhood Café

Tuesday January 7th, 2014 - 3:54PM


Margaux restaurant

NEW YORK—Tucked away in the recently opened historic Marlton hotel located in Manhattan’s Greenwich Village neighborhood, the Margaux restaurant opened yesterday serving breakfast, lunch and dinner. 

Located in the rear of the hotel behind the lobby bar, the 98-seat café was designed by the hotel’s owner Sean MacPherson.  The space features green banquet seating and fresh plants in porcelain potting surround the light-filled space. Also, the walls are adorned with antique glass mirrors, light fixtures and floral tiles hand-picked by MacPherson in Argentina.  A skylight atrium spans the cafe’s back wall creating an airy environment.

Following a multi-million dollar renovation by hotelier MacPherson, The Marlton, located at 5 West 8th St., opened September 2013. This boutique hotel is inspired by postwar Paris as well as its own Greenwich Village past, which was a once a popular home for writer Jack Kerouac among other notable Beat Generation figures. 

The hotel’s 107 guestrooms are spread over nine floors and includes two penthouse suites with terraces. The ground floor is home to a lobby with fireplace, espresso and cocktail bar, and now a restaurant, Margaux. Rates start at $225 per night.

Chefs Michael Reardon, formerly of Shutters on the Beach, Santa Monica, and Tra Vigne in Napa, and Jeremy Blutstein, of Tremont, Eataly, and The Crow’s Nest in Montauk, will helm the kitchen. 

Margaux will serve dishes with flavors, influenced by the cultures and cuisines of the southern and eastern Mediterranean, France and California. Each dish is conceived with organic, local ingredients, including starters such as: the Farmer’s Board ($19), a sampling that includes avocado hummus, red quinoa tabouli, spicy sweet potato and roasted beets with grains of paradise, a Cauliflower Custard with crispy Brussels leaves and acorn squash ($9), Black Bass Crudo with aji amarillo and yuzu ($12), and a Winter Citrus Salad with escarole, olives, and almonds ($11).