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Issue link: https://read.dmtmag.com/i/30177
Roof at The Wit Hotel (left) features bar height tables for 20+ that feature large fi re pits. Upstairs at the Kimberly Hotel (right) in New York is beginning to offer its views of the Chrysler Building to the weekend brunch crowd. EATING AND DRINKING Great views aside, rooftop locales are often the place for great drinks. At the Upstairs, Kostic says the draw is that it mixes “stunning views of the Chrysler Building as the star of the show ... with great cocktails.” Most operators noted that wine and cocktails are the most popular quaff s outdoors. For example, Marsh sells a lot of sparking wine, Champagne and Prosecco at Departure. Specialty cocktails are also very popular and they features 15 drinks on the menu ($8 to $12). Top orders include the Tasho Macho, made with Th ai Chile-infused Belvedere Vodka, muddled Th ai Basil, fresh citrus juice and Cock and Bull Ginger Beer; and the Departure, made with Aviation Gin, fresh lime juice, green chartreuse and Luxardo Marachino Liqueur. Kostic sees a similar trend, with people fl ocking primarily to cocktails and wine in the outdoor area. “People in this neighborhood like to come up for the specialty cocktails and wine on our menu,” he says. Th ey change the specialty cocktail list seasonally ($16), including the Pomme d'Or, Upstairs' version of the Sidecar, made with Hennessey VSOP, Poire William, organic apple cider with lemon and cloves. Th ey also have the chef on board to create small plates, which he describes as American with a European touch, including Kobe Burger Sliders, Spiced Duck Cigars and Stuff ed Mushrooms with Goat Cheese (priced from $7 to 24). At Roof, they pride themselves on quality food and beverages as well. Carrier boasts that they hired highly trained mixologists to ensure their customers are getting the best of the best. “We have a wide slice of consumers to accommodate and our programming needs to represent: including the food and drinks,” he says. Cocktails reign at Roof and the list and options include (priced at $8 to $15), including Strange Bedfellows, made with 44 | MAY 2011 Del Maguey Mezcal and Bärenjäger Honey Liqueur; and Ethical Dilemma, made with Finlandia Vodka and ginger beer. At Departure, the two decks cater to diff erent crowds, one features tables for a sit down dinner and the other has a lounge feel. At the lounge, they feature small plates that create a “social dining experience,” says Marsh. CATERING TO THE CROWD Timing is everything on the rooftop, as many are high above hotels and cater to a diverse mix of people throughout the day and week. Departure, for example, is open Tuesday through Saturday and the crowd builds as the week goes on. “We have so many guests just come up to see the view,” explains Marsh. Th ey also feature a happy hour from 4 to 6 p.m. daily and again at 10 p.m. Meanwhile at the Wit, Carrier describes an increase in intensity as the night goes on. “We want to cater to our core segments and that often evolves over the day of the week or time of day,” he explains. “Th e weekend is very diff erent from earlier in the week—programming is very important.” Someone going to the Wit in the early afternoon—often hotel guests and business professionals—will enjoy low, mellow music and in the evening they feature a combo of DJs and live music to entice the younger set. At Upstairs, weekends feature DJs and tend to bring in a more fashion-forward crowd. “Th ese are our biggest nights,” explains Kostic, noting that they are beginning to build a nice brunch crowd on weekend. It “can transform the place into something diff erent.” And success, as Carrier puts it well, “is rooted in great products and services with a fantastic setting.” Michelle Paolillo Lockett is a food and wine writer based near New York. www.cheersonline.com