The Pemberton operates as Altaris New York's gastronomic anchor — a modern American menu that sources with the rigour of a private household: Hudson Valley duck, Maine lobster, Colorado lamb, Vermont dairy. Chef James Whitmore's kitchen applies French technique with an American directness that defines the city's highest culinary register.
The Pemberton is Altaris New York's gastronomic anchor — a modern American menu built on the rigour of exceptional sourcing: Hudson Valley duck aged seven days, Maine lobster delivered at dawn, Colorado lamb from a single ranch, Vermont dairy from a herd of forty. Chef James Whitmore's kitchen applies classical French technique with an American directness that defines the city's highest culinary register.
An homage to the great American grill room — but without the nostalgia. Executive Chef Marcus Webb brings a contemporary rigour to the steakhouse canon: dry-aged prime cuts from Missouri and Nebraska, a raw bar of East and West Coast selections, and a wine list curated around the great American appellations from Napa to the Finger Lakes.
Named for the great navigational charts that once lined these walls, The Atlas is the social fulcrum of Altaris New York. Head bartender Dominic Vasquez draws on New York's most storied cocktail history — the Clover Club, the New York Sour, the classic Martini proportions of the hotel bar tradition — and updates them with the precision of contemporary technique.
A room of fourteen covers behind a reclaimed library wall of first-edition New York literature. The Library at Altaris New York is available exclusively for private dining — business dinners, family celebrations, and occasions that require both privacy and the particular calibre of Chef Webb's most considered cooking.
