New York City's Grand Hyatt Refurbs

[Denise Mattia]

by Denise Mattia

. . . IN CONCRETE

The renovated Grand Hyatt in New York is a welcome change from the ever-so-slightly tacky look it once had.

Innovative, sleek designs by the architectural firm of Bentel & Bentel transformed guestrooms into spacious, welcoming quarters.

Spanning the 42^nd Street side on the first floor, the bar and restaurant, which opened in mid-November, has a wide open kitchen so you can watch your food being prepared and watch passersby below on their way to Grand Central Station as well.  Executive chef Christian Ragano, a graduate from the Culinary Institute of America, joined the restaurant, aptly named New York Central, from Park Hyatt Chicago’s NoMI, and creates a diverse menu inspired by Western European cuisine.  But for the inauguration of the Gallery on Lex on May 5th, Chef Ragano created cuisine with Cinco de Mayo as a theme.  With sumptuous suthentic Mexician dishes like Pork Tinga, Shrimp with orange, habanero, roasted corn and queso fresco, Pozole (a soupy stew), Corvina Ceviche,  traditional guacamole and roasted tomatillo salsa Chef Ragano proved he’s as comfortable preparing a south of the boarder menu as his traditional fare.

 

The Gallery on Lex is a 4,400-square-foot venue that allows for multiple spatial arrangements.  Rather than a stogy boardroom, Bentel & Bentel created a flexible site that can serve for a business meeting and/or a social reception. The central focus is the long high-top communal table, cuisine preparation and display stations and bar area, while boardroom facilities and lounge chairs are located on either side.

 

Still retaining its old-world charm, the Empire Ballroom, originally known as the Commodore Ballroom, built in 1917, received its own $12 million facelift.  The design firm of Looney and Associates kept the original tiling, vaulted ceiling and grillwork in the 18,000 square-foot space, upholding the integrity of the legendary space. Contemporary lighting compliments the beaded glass drapery and Italian marble flooring in the foyer.

 

For guests arriving in town after the kitchen is closed, or wanting  “take away,” the lobby’s gourmet grab-and-go Market located in the lobby of the hotel offers a wide selection of food and beverages.  The Grand Hyatt’s  $130 million renovation is expected to be completed by the end of 2011.