New York Minute: Fall in Love With Manhattan’s Newest Offerings

New York City's fall offerings include an architectural wonder inside the Seagram Building, a Manhattan staple reopening after a $30M renovation, and another can't-miss boutique hotel in SoHo



Less than a thirty-minute walk from Wall Street, Arlo SoHo (winner of Best Guestroom Design and Best New Concept of the Year at the 2017 Ahead Awards and member of Fodor’s Best New Hotels of 2016 list) merge comfort and design while stressing community and making a stay feel much more communal than your typical Manhattan hotel. Guests are treated to Blind Barber bath products, a 24-hour market curated by Brooklyn-based indie food purveyor Mouth, and upscale Southern cuisine at Harold’s Meat + Three.


The Seagram Building, Midtown

The Grill, opened in May 2017, is the rebirth of the iconic grill room at the former Four Seasons restaurant. The space is mid-century midtown reimagined, with food delivered by captains in Tom Ford tuxedos—designed especially for the restaurant—and tableware inspired by the JFK-era white house. The restaurant pays respect to the building whenever possible, boasting a selection of art from 1958, the year the Seagram Building was built, including original pieces by Miro, Calder, and Twombly. While a fair amount of tlc was afforded to the space itself—it is the only restaurant located inside one of New York City’s 117 interior landmarks—the food itself is the true star. Open for lunch and dinner, the evening’s menu boasts a daily fresh crustacean, timeless appetizers including a steak and anchovy tartare, and a large selection of steaks and chops Fancy a little taste of home? Get the prime rib, spit roasted and deviled bone, served via trolley service.

The Pool
The Seagram Building, Midtown

The second phase of a landmark renovation of the Four Seasons restaurant, The Pool, opened in July 2017, caps a complete renewal of the revered modernist dining venue. Guests are greeted by a Paula Hayes sculpture upon entry and enjoy modern-classic knoll furnishing while seated under Alexander Calder’s enormous 1973 masterpiece 3 segments. Like its partner property, the food here is again the star as the meal is paced in three selections—raw selections, appetizers, and entrees. From the whole fish, broiled or slow-baked, to the chef’s choice of shared side dishes, chef Rich Torrisi designed a menu motivated by “purity and simplicity.” Unable to secure a reservation at the pool? Try the pool lounge (separate reservation system) where you can cozy up to a handmade bar crafted of mother of pearl.