One Night in Midtown: The Chatwal Hotel

Emma and Felicity in their room at the Chatwal

We asked our favorite exploratory couple to take on an adventure to a land unknown… Midtown. And more specifically, the Chatwal Hotel.

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We’re ready for an adventure. To a land, far far away…

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Midtown

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To the Chatwal hotel! Where we were warmly welcomed with chocolates and a nice handwritten note.

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And dog biscuits too!

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Emma and I really like it here, and that was even before the…

Processed with VSCOcam with t1 presetIn room spa treatment by Elizabeth Arden Red Door Spa. Pamper central!

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Wish I had a before pic of my hair…er, wait, no I don’t.

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That clock just begs the question “What time is it?”

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Mark says it’s prime time for a clocktail 😉 I agree. Classic.

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Game of Thrones was so intense, I’m glad we were in a safe haven suite.

P.S. Our hounds were not into what happened to the hound, and quite frankly neither were we (that doesn’t count as a spoiler alert, right?)

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Speaking of regal themes… these pancakes at the Lamb’s Club were fit for a king!

Industry Insiders: Geoffrey Zakarian, Pressure Chop

Geoffrey Zakarian is in for a busy summer, but he’s used to the pressure. The chef, restaurateur, author, and TV personality has been a flurry of activity in and out of the kitchen since he began his career at New York’s legendary Le Cirque in 1981. Since then, he has, among other things, been an executive chef at 44, opened the Blue Door at the Delano in Miami Beach, and owned critically acclaimed restaurants Town and Country (both now closed). In addition to his work as the executive chef of New York’s white-hot Lambs Club and as a judge on the Food Network series Chopped, he’s been preparing his latest restaurant, Miami’s Tudor House, a “gastro cafe” at the newly-opened Dream South Beach hotel.

“In keeping with the Miami theme, it’s slightly more art deco than a cafe, serving cafe food at a higher level than normal,” he says. While the French-influenced American cuisine in which he specializes has modern elements, Zakarian says he’s reaching back in history more than ever, digging into 100- and 200-year-old cookbooks for inspiration. “The more I go forward, the more I go backward,” he says. “It always leads me to simpler times.”