IT’S teatime.
After a two-year hiatus and a $400 million face-lift, the Plaza Hotel is officially reopening Saturday, and along with it the historic Palm Court restaurant – site of the hotel’s legendary afternoon tea.
Gone is the restaurant’s gaudy gold-and-red interior, which has been replaced with more regal shades of cream and blue. And instead of wicker-back chairs, you’ll enjoy your crumpets in plush wingback chairs.
Designer/architect Gal Nauer led the renovation of the landmark room, with its stately marble columns and crystal chandeliers, and the project’s crowning glory is the return of the 1,800-square-foot stained-glass ceiling.
Boarded over when air condition ing was installed in the 1940s, it dates to 1907. Lit from above, it will change the room’s color depending on the time of day.
In an era where most old-guard New York hotels are working hard to shed their stodgy images, the Palm Court will be a throwback to an earlier, more formal era, one that delighted in afternoon tea.
Served amid all this pomp and circumstance will be a French menu crafted by chef Didier Virot, who has worked at Aix and, most recently, SoHo’s FR.OG, where he mined more global flavors.
“New York is an international city, and my food will reflect these tastes,” said chef Virot in a statement.
Pastry chef Nicole Kaplan, whose confections have capped off meals at Del Posto and Gramercy Tavern, will do dessert duty.
In addition, Virot will oversee two new venues in the hotel: the Champagne Bar, also opening Saturday, and the Rose Club, debuting in late March.
Situated in the hotel lobby, the Champagne Bar will pour an array of sparkling wines and offer caviar service. The Rose Club, a small-plates cocktail lounge, is on the mezzanine level off a grand staircase in the lobby.