A long-time favorite among prominent eastside neighbors and socialites, The Carlyle Restaurant, designed in the English manor house style by the late Mark Hampton, marries luxury with intimacy. Famous for its Dover Sole and Lobster Thermidor, patrons feel at immediately at home at the restaurant, ready to devote their full attention to a seasonally motivated menu from Executive Chef Jacques Sorci, a member of the prestigious organization, Maîtres Cuisiniers de France.
The larger of the restaurant's two intimately lit rooms features plush chintz-covered banquettes, Aubusson rugs and mirrored alcoves, set off by a dramatic six-foot-tall floral arrangement. Just off the main room, a smaller dining room shimmers in Fortuny silk. Throughout, English hunting scenes by Fores, as well as engravings by Redoute and Liliacae, complete the country house ambience.
Sunday brunch at The Carlyle Restaurant present the perfect opportunity to people watch and take pleasure in the glamour of New York’s chic Upper East Side. Patrons enjoy an exquisite New York City hotel brunch while bumping elbows with socialites, politicians and fashion magnates alike. Chef Sorci’s exciting signature dishes, which include Carlyle Lobster Bisque, Eggs Benedict and Beef Medallions, capture the interest and please the palate of both local patrons and hotel guests.
Breakfast: Mon-Sat 7-10:30 a.m.; Sun 8-10:30 a.m.
Lunch: Mon-Sat 12-2:30 p.m.
Dinner: Mon-Sun 6-10 p.m.
Sunday Brunch: 12:00-2:30 p.m.