Baccarat Grand Salon & Bar
Baccarat Grand Salon / All Photos: Baccarat Hotel.
Located on the second floor of Baccarat Hotel, the Grand Salon is a beautifully appointed space featuring a palette of platinum and sparkling neutral shades, Jouffre silk-covered walls, parquet floors, crystal chandeliers, and plush, high-backed banquettes. Whirring white-hot with a sense of secrecy, this is the hotel’s heartbeat. Drinks and dining complement social exchanges where mornings debut with pastries and unfold into evenings that linger with silver vasques of champagne bottles and edgy craft cocktails in cut-crystal tumblers from the hotel's 15,000 piece collection. Refections taken here sate any penchant, including breakfast and afternoon tea, a full bar menu, and Alsatian-inspired cuisine from Culinary Director, Chef, Gabriel Kreuther. Visually stunning with a dose of French “je ne sais quoi,” the Grand Salon is inherently memorable—well-suited for lavish celebrations, a business rendezvous, or an intimate tête-à-tête.
Kreuther, an Alsatian chef who made his reputation as one of the finest purveyors of dining opulence, is best known for his two-Michelin-starred eponymous restaurant in the heart of midtown Manhattan. At Baccarat’s Grand Salon, he finesses a menu that features fine dining luxuries—smoked eel croquettes, Alsatian spaetzle with cider-braised rabbit, and a burger with a black truffle sauce—in an atmosphere redolent with old world charm, yet innately modern and fresh. Classics from Kreuther’s own restaurant are also available, including the famed tarte flambée and kougelhopf, a traditional Alsatian cake shaped like a bundt.
The Baccarat Hotel, located at 28 West 53rd Street in NYC, is incidentally just across the street from Kreuther’s longtime former home, the Modern at Museum of Modern Art, where he worked before opening his own restaurant. In a nod to his “humble roots as a farm boy,” growing up near a Baccarat factory, the Chef offers an Alsatian “peasant food,” (according to a statement)— petit pâté feuillété, a savory pastry— though with more elevated ingredients: at Baccarat, it comes with duck, guinea hen, foie gras, and veal.
To learn more or explore the menu, visit: https://www.baccarathotels.com/dining/grand-salon
— Christina Spearman