10 New Venues in New York for 2019 Summer Entertaining and Events

The cultural centerpiece of the new Hudson Yards development on Manhattan's west side, the Shed, opened in April. Designed by lead architect Diller Scofidio & Renfro and collaborating architect Rockwell Group, the $475 million, 200,000-square-foot arts center sits at the base of a residential tower and has as its defining feature a retractable shell that can extend to create a temperature-controlled space or pull back to reveal a 20,000-square-foot, open-air plaza. The venue is suited for events such as film premieres, award shows, conferences, meetings, and benefits, but the venue does not allow political fund-raisers. The venue offers multiple spaces including galleries, theaters, and more. The McCourt, the main hall, holds 1,200 guests for a reception or 800 for a seated dinner. The Tisch Skylights on the top floor is a dedicated event space that holds 450 for a seated dinner when the full space is used. Smaller events can use half the space for seated dinners of 250 guests or receptions of 400 guests. Union Square Hospitality Group provides catering.

Bringing back the mid-century glamor of air travel is the TWA Hotel, which opened in the 1962 Eero Saarinen-designed TWA terminal at John F. Kennedy International Airport in May to fanfare including a ribbon-cutting with Governor Andrew Cuomo and a flash mob of dancers performing to Beatles tunes. The 512-room hotel has 50,000 square feet of event space designed by INC Architecture & Design using a red and white color palette. Spaces include a 15,000-square-foot ballroom that accommodates groups of as many as 1,600 people. There's an additional 200,000 square feet of flexible space in the former terminal, including terraces and an observation deck. Unexpected amenities at an airport hotel include a rooftop infinity pool—with a beach entry and underwater seating—and 10,000-square-foot observation deck with views of Runway 4 Left/22 Right. Gerber Group operates the Pool Bar as well as the Sunken Lounge cocktail bar, while chef Jean-Georges Vongerichten is soon to open the 200-seat Paris Café.

Opened in May, the Statue of Liberty Museum on Liberty Island welcomes and educates visitors to the national monument. The building is a freestanding structure, moving the existing museum out from the statue's pedestal. It has three galleries including an "immersive theater," and displays the statue's original torch. The museum has been built to achieve LEED Gold certification and has features like a green roof. It is available for private events.

With picture-perfect views of the Brooklyn Bridge, the Fulton is the latest from chef and owner Jean-Georges Vongerichten. The seafood-centric eatery opened in May at Pier 17 in the Seaport District with seating on two floors and an expansive waterfront patio. The menu features an extensive raw bar, sashimi, and simple preparations of Maine lobster and Wagyu beef, while beverages include cocktails such as a raspberry-lychee bellini, rhubarb lavendar fizz, and a Campari daiquiri. The interior design from Yabu Pushelberg features nautical light fixtures, handpainted murals of dreamlike seascapes, and jewel-toned seating in luxe fabrics. The venue seats 60 upstairs and 40 downstairs and has a private dining room that seats 12.

Camp David, a co-working space in Brooklyn's booming Industry City, recently opened space for private events such as workshops, meetings, or corporate retreats. The Meeting Room includes a 540-square-foot boardroom that seats 20 and an adjacent lounge that seats 30 or holds 40 for reception-style events. It's located in the lower-level Makerspace, which holds 120 seated or standing. Additionally, the venue offers its entire ground floor for events; it seats 150 or holds 250 standing and has a courtyard with Statute of Liberty views. In-house catering and audiovisual are available.

A new incarnation of the hot spot Pastis opened in June in the meatpacking district from original owner Keith McNally and restaurateur Stephen Starr. Design elements from the original—open from 1999 to 2014—have carried over to the new space and include a curved zinc bar, white subway tiles, a mosaic floor, and more. The vibe is quintessential French bistro, as is the menu, which features Niçoise salad, steak frites, roasted chicken, and desserts including profiteroles and baba au rhum. The restaurant seats 180 and has room for 30 on a patio.

Chef David Burke's latest venture is David Burke at Orange Lawn at the 140-year-old Orange Lawn Tennis Club in South Orange, New Jersey. With the chef at the helm of the kitchen—and overseeing a new organic herb and vegetable garden on the private club—there are multiple options for groups. The venue, suited for weddings and other personal celebrations, includes a ballroom that seats 220 or holds 350 for receptions; the restaurant for 75 seated guests or 150 for receptions; a lounge, a bar, and a 16-seat private dining room.

Located downstairs from Bowery staple Saxon & Parole, the American izakaya Poni Room opened in June. The lively space, decorated in hues of orange, rust, and yellow, offers family-style dining with dishes such as skewers of grilled octopus, seared tuna, and chilled prawns, as well as short rib bao buns. For receptions, the space holds 50 guests.

The Park Avenue South coffee café Felix Roasting Co. recently opened a cellar space, offering a sophisticated room for coffee classes and workshops or other private events. Designed by Ken Fulk, the space recalls an Italian wine cellar with features like vaulted ceilings, an antique mirror, a wooden coffee bar, and a mural composed of 500 individual tiles. The beverage menu includes inventive options such as the Honeycomb Latte with Lavender and Rosemary, topped with a brittle toffee shell that imbibers must smash to get to the drink. The cellar holds 50 for reception-style events.

West Village restaurant the Leroy House (formerly Harwood on Hudson) reopened in May following the name change and an updated menu. Located on the ground floor of a brick townhouse, the welcoming New American eatery serves dishes such as deviled eggs with Maine uni, a signature burger, and desserts including a strawberry crisp; vegetarian and plant-based items are denoted on the menu. The main dining room seats 65 guests and the bar seats about 12. There's seasonal outdoor seating for eight in front of the restaurant.