Tucked away on the third floor is Park Hyatt New York’s signature restaurant The Back Room at One57. Executive Chef Sebastien Archambault, formerly of Blue Duck Tavern in Washington, D.C., has created a modern menu with American cuisine focusing on steak and fresh seafood. As you enter, a chef’s station displays the day’s selection of lobster and oysters on ice to awaken your appetite.
The Back Room’s signature menu items are its steaks, which are dry-aged for 28 to 60 days on the bone to infuse flavor. Crispy veal sweetbreads, wild salmon, and a tempting dessert menu also stand out among their offerings. The staff was friendly and knowledgeable, from recommending the perfect wine pairing from a selection curated by Michelin-starred Veritas graduate Tristan Prat-Vincent to choosing from a surprisingly wide selection of breads after being seated.
The restaurant has a swanky Mad Men-esque appeal, with dark leather and dark wood décor, designed by Yabu Pushelberg. The unique glass chandelier and high backed leather chairs add to the ambience.