The Knickerbocker Partners with Master Chef Charlie Palmer

NEW YORK—The Knickerbocker Hotel, set to open in Times Square in summer 2014, has partnered with master chef Charlie Palmer.

Situated on the southeast corner of 42nd Street, overlooking Times Square between Broadway and Bryant Park, The Knickerbocker Hotel will feature several dining venues, including a full-service restaurant and bar, a ground-level café, a 2,200-sq.-ft. event space and a 7,500-sq.-ft. rooftop bar and terrace offering a panorama of New York City’s skyline.

“The Knickerbocker Hotel is a ‘classic reinvented,’ infusing the history and legacy of a New York landmark with a modern approach to service, design and cuisine. 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,” stated Jeff David, managing director of The Knickerbocker Hotel.

With over three decades of experience, Palmer is known for his signature style of progressive American cooking featuring regional ingredients. 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.

David added, “Not only is Charlie Palmer an extraordinary culinary talent, but he is a successful and savvy entrepreneur, whose contributions will further ensure The Knickerbocker’s status as an iconic hotel and culinary destination in New York, and around the world. Our outlets, including the signature restaurant and bar on the 4th floor and one of the most magnificent rooftop bars in New York City, coupled with VIP treatment at Aureole for hotel guests, provide an inimitable offering for those seeking an exceptional dining experience.”

“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.”

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