Although nestled in one of New York’s busiest areas, the newly renovated boutique Hotel Chandler offers an oasis of quiet harmony. It is an ideal place to escape to for a weekend or overnight stay.
It offers comfortable, charming accommodations while you indulge in holiday shopping at Lord & Taylor or Macy’s, see a Broadway show, or catch a game at Madison Square Garden. Fireplaces adorn some of the rooms, and the service minds the minutest details to ensure your comfort.
One of the most recent additions to the hotel is Juni, a real gem. The restaurant, under the helm of the talented chef Shaun Hergatt, caters to the entire hotel and its guests.
A son of a chef in Australia, Hergatt started his career at the Ritz-Carlton Hotel and since then has opened 14 restaurants for hotels. While in New York, his haute cuisine got the world’s attention when he opened his first SHO restaurant, earning two Michelin stars among other accolades.
Hergatt developed his own style of cooking with emphasis on natural ingredients. He presents modern, locally sourced, ingredient-driven, and impeccable creations that are at once superior and approachable.
Each creation is a standout.
Diners can experience the exquisite renditions by a 10-, six- and a four course tasting ($180, $120 and $90) respectively, or by à la carte with appetizer ($20), entrees ($40) and desserts ($15).
The menu offerings are stunning creations that please all your senses, such as Autumn Vegetable Pearls, Hudson Valley Foie Gras, and Hudson Valley Duck and Anise Hyssop.
Our meal began with a welcoming surprise, offered to all guests, of impeccably crafted and dainty amuse-bouche, which we were advised to have in a specific order.
The delicate, frothy, and warm parsley soup was served in a champagne glass with a surprising mixture at the bottom, of parsley root paste and tapioca. That was followed by the colorful Chef’s Garden Candy Beets topped with whipped foie gras, delicate apple composition, and almond dust, and lastly the mushroom puree with portobello, served cold.
Freshly baked mini-baguettes were served as we anxiously awaited the rest of our culinary journey with Hergatt. The Blue Moon Acres Beets with citrus-red ribbon sorrel had a creamy consistency with diced beets and garnished with micro greens. It was delicate and sweet, with a dash of sour taste. It was delightful. The baked Branzino with crispy skin over cannellini beans with lemon essence reminded me of rustic Greek dishes but here neither fish nor beans overpowered the other.
The Hanger Tenderloin with bordelaise sauce and a medley of local petite vegetables was heavenly. It brought back memories of when we would prepare such dishes at home with friends. I felt both nostalgic yet encouraged to know that the essence of these dishes is still alive.
A stunning sweet ending to the meal was a fascinating combination of chocolate, bay leaf ice cream, and sweet potato, which I originally mistook as caramelized orange.
An exciting selection of diverse wines curated by sommelier Jason Galang are available, along with cocktails handcrafted with natural and fresh vegetables and herbs.
The setting is simple, with materials like natural wood and stone. The space is separated into two rooms, with earth-toned leather banquettes. The walls are lined with photographs depicting the bounty’s harvest. Not a very elaborate setting, but it plays its intended purpose well: to get you closer to nature.
Juni
Hotel Chandler
12 East 31st St. (between Madison and Fifth Avenues)
212-995-8599
www.juninyc.com
www.hotelchandler.com
Lunch
Monday–Friday: noon–2:30 p.m.
Dinner
Monday–Thursday, 5:30 p.m.–10 p.m.
Friday & Saturday: 5:30 p.m.–10:30 p.m.
Breakfast
Daily: 7 a.m.–10 a.m.
