The Press Club Grill, the new, signature restaurant at the historic Martinique New York on Broadway, Curio Collection by Hilton hotel, opens for dinner March 7, 2023. Led by the Hospitality Department team, The Press Club Grill captures the essence of the Mad Men era in New York City, with a reinterpreted expression of Continental cuisine through the use of local, seasonal, high-quality ingredients executed with modern techniques. The restaurant is the hotel’s signature three-meal period venue and is an ode to the neighborhood’s connection to journalism and media, having once been home to The New York Herald-Tribune and The New York Times.
The first opening of The Hospitality Department’s portfolio, The Press Club Grill is led by New York City hospitality veterans, including Chef and Owner Franklin Becker, known for creating some of New York’s legendary concepts including Catch and Capitale in Manhattan, the latter of which was named one of “Americas Best New Restaurants” by Esquire; Owner & Partner Stephen Loffredo, known for his creation of the 18 year success Zoë in Soho, the NYT three star Cena, and Jovia; and Owner & Partner Tora Matsuoka, owner and operator of Sen, K-Pasa and co-operator (with Stephen Loffredo) of Claudio’s Waterfront Restaurants on the North Fork. Joining The Hospitality Department team is Corporate Pastry Chef Sam Mason. The James Beard Award nominee will lead the bakery and dessert programs. The bar program will be led by spirits authority Max Green, best known for his role as Head Bartender of Amor y Amargo, named in the “World’s 50 Best Bars” multiple times.
“It’s been an incredible journey to form The Hospitality Department, joining forces to create The Press Club Grill,” says Stephen Loffredo, Owner and Partner. “We’re honored to craft a restaurant and experience that celebrates the newsroom and our incredible city – as well as to reinterpret the food and atmosphere that fueled the dealmakers and shakers of that era. Our selection of steaks, classic Wellington, and Cherries Jubilee is just the beginning.”
The restaurant will be open for dinner beginning March 7, 2023 with breakfast, lunch, and weekend brunch to follow – with a variety of menus conceptualized by acclaimed Chef Franklin Becker offering playful twists on classic dishes of the era.
Breakfast will include Eggs to your liking, Blintze with Sour Cherry and Farmer’s Cheese, Challah French Toast with Bananas Foster and Rum-Maple Syrup, Brulee Grapefruit, Organic Chia Seed Parfait, and more – offering a balance between healthy options and decadent dishes. All bread and pastries – from bagels to English muffins, croissants, and scones – are made in-house daily by Chef Mason and his team.
Lunch at The Press Club Grill balances the cravings (and time) of area business people with satisfying tourists’ quest for New York staples. Standouts include Mama’s Chicken Soup with Matzo Balls (an ode to Chef Franklin’s mother), Wild Salmon with Apples, Leeks, Fennel, and Caviar Beurre Blanc, a Sweet Vidalia Onion Dip, the PCG Lobster Roll, the Waldorf Reimagined (as inspired by the 1970 Waldorf Astoria cookbook), and a Shoots and Roots Salad with Smoked Sunchoke Custard and Buttermilk Dressing. Rounding out the menu is the PCG Burger and steaks in multiple cuts, including Hanger, Center-cut Filet Mignon, and NY Stripsteak.
Dinner is the cornerstone of The Press Club Grill. Designed to capture the glamor and grandeur of New York during the 1950s and 1960s, the menu is abundant with reinvigorated classics. Highlights include a show stopping Seafood Tower, Steak Tartare with Capers, Mustard, Egg Yolk, and Beef Chip, and a vegan take on Tournedos Rossini with Beet, Barley, Black Truffles, and Mushroom Bordelaise. The menu also includes Continental classics like Chicken Kyiv, a 60-day dry-aged Porterhouse steak, and Beef Wellington for two. In true Sam Mason fashion, desserts will feature unique twists on classic favorites, including Bananas Foster Creme Brulèe, Pineapple Upside Down, Cherries Jubilee, and a seasonal Baked Alaska for two.
Opening with 200 selections, the wine list at The Press Club Grill is formidable. Curated with a heavy emphasis on Old World and American producers, the wine program is thoughtful, and perfectly complements the flavors and textures of the cuisine. Max Green is leading the bar program, which is composed of fresh takes on time-honored cocktails like the Martini, Old Fashioned, Manhattan, and Singapore Sling. The Martinique Cocktail will also be staging a comeback – this mix of Jamaican Rum, Absinthe, Grenadine, Orange, and Lemon Juices is listed in the hotel’s archived 1938 cocktail menu book as an “Old Favorite.”
The two-story space, inspired by the era of mid-century modern architecture, has been designed by Craig Shillitto of Cycle Projects. Features include leather banquettes, a stunning brass bar, a floor-to-ceiling wine turret, a collection of vintage barware and decor elements, and a one-of-a-kind mural installation with impressions and images of New York and New Yorkers overlaid with gold leaf by local art studio Silver Hill Atelier. The restaurant’s décor brings a sense of time to the space through its custom Trove wallpaper, sexy lighting, and sleek silhouette.
The Press Club Grill is located at 1262 Broadway at Martinique New York on Broadway, Curio Collection by Hilton in New York, NY. The Press Club Grill will be open for breakfast, lunch, and dinner seven days a week and brunch on the weekends