The Look & Experience
If you want to be centrally located in the heart of New York City, the Wellington Hotel is the hotel for you. Unparalleled location, impeccable service, and lavish design guaranteed.
Bed & Bath
Rooms at the Wellington Hotel combine luxury and style and have plenty of nods to its original splendour.
About Your Stay
When you come to visit the City that Never Sleeps, the Wellington Hotel should be at the top of your list. Located on the corner of 7th Avenue, this Midtown Manhattan hotel is perfect for the everyday tourist and those of you who are here on business.
A short hop from the hotel you will find Times Square, Central Park and Carnegie Hall. After a busy day of touring enjoy a feast in Molyvos restaurant. This restaurant serves traditional Greek dishes that are out of this world. It will definitely feel like you are dining in the Greek Isles themselves.
The Wellington Hotel is the perfect place to call home during your New York City sojourn. This historic landmark that has been in existence for 113 years oozes style and sophistication. Right in the middle of all the action, what’s not to like?
At the Hotel
Minutes from Carnegie Hall, Central Park and Times Square
Molyvos Greek Restaurant
Valet Parking costs $35 a day
Be In the Know
In advance of its upcoming project, Dirty French (a French bistro in the Ludlow Hotel), the guys behind Torrisi, Carbone and ZZ's Clam Bar have opened a companion bar – Lobby Bar (212 432 1818) in the hotel. It's got a chilled-out, comfortable, a-little-too-glamourous-to-be-rustic vibe, and top-notch inventive cocktails like the Grand Prix with Japanese whisky, coconut vermouth, ras el hanout (a North African spice mix) & bitters, and the Muddy Water with cumin rye, Irish whiskey, cinnamon, bitters & absinthe.
Visit Hudson Malone (212-355-6607) Doug Quinn’s bi-level riff on a classic New York saloon is named for his two sons and kitted out with an array of artefacts: a deer head, the storied owner’s bow-tie collection. Try a glass of its freshly released branded wine: Hudson Malone Elegant White or Rustic Red, from the Napa Valley.
The Tarlow Empire’s new venture – Achilles Hell (347-987-3666) is a casual bar in a former ’60s-era tavern. While the cocktails are impressive, Tarlow wine power-woman Lee Campbell has curated an especially strong list including Luneau-Papin Muscadet and Piollot Champagne that go well with oysters or clams from the raw bar.
April Bloomfield and Ken Friedman’s original Meatpacking District the John Dory Oyster Bar (212-792-9000) was an ambitious, pricey endeavour, but its reincarnation in the Ace Hotel is an understated knockout. Tall stools face a raw bar stocked with a rotating mix of East and West Coast oysters, all expertly handled and impeccably sourced. True to form, the rest of Bloomfield’s tapas-style seafood dishes are intensely flavoured. Chilled lobster tastes larger than life, its sweet flesh slicked in herbaceous tomalley vinaigrette. Meanwhile, warm dishes take their cues mostly from the garlic-and-olive-oil belt—meaty octopus doused in aioli, plus miniature mussels stuffed with boisterous mortadella meatballs. Though the utilitarian sweets aren’t worth sticking around for, the savoury food here merits the inevitable wait for a table.
*We Never Send Spam