The New Yorker Hotel
Photo: Courtesy of the New Yorker Hotel
- Following a two-year, $65 million renovation project, the New Yorker Hotel is trying to reposition itself to appeal to meeting planners and business travelers. [BizBash]
- Delaware North gets the go-ahead for its casino development in Queens. [NYO]
- Next month the American Museum of Natural History will open a 12,000-square-foot ice-skating rink on Arthur Ross Terrace. [NYP]
- A day after the museum's news hit, the South Street Seaport announced that, come November 28, it will open an 8,000-square-foot ice rink. [Gothamist]
- The Related Companies is developing a 58-story residential and hotel property near the Javits Center, which will have three Frank Gehry-designed theaters for the Signature Theater Company. [NYO]
- The New York Artist Series will not be taking over the space that housed nightclub Avalon. [BlackBook]
- For The Post, TriBeCa “represents the epitome of downtown luxury,” with fancy new residential developments, expensive hotel rooms, and pricey restaurants. [NYP]
- GFI Development Company announced plans to build a 12-story hotel on Broadway and 28th Street. [Hotel Chatter]
- The Port Authority is selling off a bus parking lot, which will allow a 211-room hotel to be built on the site. [NYO]
- At the top of BlackBook's list of the top five newest hotels in New York is Gild Hall. [BlackBook]
- If you're entertaining a group with a show at Lincoln Center, Zagat has a full list of nearby places to eat and drink. [Zagat]
- Allegretti gets two stars from Frank Bruni, who praises the restaurant for its dishes that are "executed with finesse and with a wicked sense of indulgence." [NYT]
- Adam Platt reviews the budget-friendly prices of Apiary and "faux deli dishes" at Delicatessen. [NYMag]
- Todd English seems to be having trouble pleasing the critics with his latest effort Libertine, receiving only one star (out of five) from Danyelle Freeman. [NYDN]
- Steve Cuozzo checks out Double Crown, the newest venue on the Bowery, which is “a delight in spite of itself” and offers dishes that “are shrewdly conceived, precisely executed, and mostly delicious.” [NYP]
- Alan Richman likes Paul Liebrandt's cooking at Corton, claiming the chef has "maintained many of the virtues of this contemporary cooking: precision, thoughtfulness, distinction, attractiveness. You’ll enjoy discussing the food as well as eating it." [GQ]
