选址建议
鉴于其陡峭的地形，建议选择靠近公共交通枢纽或平坦区域的酒店，以便轻松前往纽约市或其他周边景点。
到達與交通
🚆 紐約賓夕法尼亞車站🚆 時報廣場-42街／港務局客運總站🚆 66街-林肯中心車站🚆 59街-哥倫布圓環車站🚆 96街車站🚆 50街車站🚆 第49街站 (BMT百老匯線)🚆 57街車站
會籍計劃覆蓋
住店前先看
交通连接
市镇内多坡道，步行需谨慎。利用公交系统或出租车可高效连接至哈德逊县其他区域及纽约市。
最佳季节
春秋两季气候宜人，适合在起伏的地形中漫步观光，体验当地高密度的社区生活与城市景观。
附近景點與去處
美國自然史博物館
natural history museum in Manhattan, New York
時報廣場
纽约曼哈顿商业中心
大都會人壽體育場
位于美国新泽西州东拉瑟福德的体育场
54俱樂部
Broadway theater and former nightclub
哥倫布圓環
曼哈顿的地名
巨人球場
former stadium located in East Rutherford, New Jersey, U.S.
高線公園
纽约特色环保公园
餐飲
Per Se
An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. In a city where space itself is a luxury, the dining room is impressively scaled, offering both stellar views of Central Park as well as precious privacy from table to table. As for the cooking, the French kitchen closely aligns itself with the seasons, sourcing best-in-class product and preparing them with razor-sharp refinement. Signatures like “Oysters and Pearls” or the grand dessert finale are reliable, thrilling bookends. What happens in between is a mature study in confidence and class. An effortless
🕐 Mo-Su 17:30-22:00; Fr-Su 11:30-13:30
官網Chef's Table at Brooklyn Fare
This famed address hidden in the back corner of a Hell’s Kitchen grocery store has entered a new era under Chefs Max Natmessnig and Marco Prins. The room is a box of luxury and sparkles as bright as ever under the spotlights, with most guests seated at a glossy walnut counter that wraps around a brigade of cooks who have nowhere to hide. The team works quickly, sending out a volley of delicate tarts and bites that showcase skill and refinement. Highlights have included a nicely crisped duck breast with foie gras and desserts like Fujisan bread accompanied by coconut sorbet. All the while, an e
🕐 Tu-Th 18:00-19:30; Fr, Sa 17:30-22:00
官網Masa
There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the ima
官網Jean-Georges
Chef Jean-Georges Vongerichten’s culinary empire stretches far and wide, but Central Park will always be his home. Chef de Cuisine Joseph Rhee and team sustain a legacy defined by a mastery of French techniques with a flair for global flavors. Guests select from ever-evolving seasonal menus, or delve into a bit of nostalgia with a menu devoted to classics from the restaurant's early days. Dishes like spiced duck breast paired with lovage and an emulsion of mezcal and mustard showcase boldness and originality. Those opting for the vegetarian menu will enjoy top produce, like morel mushrooms in
🕐 Mo-Su 11:45-14:30; Mo-Th 17:30-23:00; Fr-Sa 17:00-23:00; Su 17:30-22:30
官網Kochi
Kochi challenges the idea that tasting menus must be lengthy or overly formal, offering a more streamlined format anchored by an open kitchen. The concept nods to skewers: Kochi is Korean for skewer, after all, and they appear at points throughout the progression. Chef Sungchul Shim draws on Korean flavors and fine dining technique to create a menu of composed bites, from raw preparations with light garnishes to more substantial courses like duck and bibimbap. The approach is contemporary and approachable, with an emphasis on balance and presentation.
🕐 Mo-Th 17:00-21:30, Fr-Sa 17:00-22:00, Su 17:00-21:30
官網YingTao
This stylish Hell's Kitchen hideaway is an unassumingly ambitious project that highlights Chinese cuisine with flair and class. Under the leadership of Chef Emily Yuen, the focused tasting menu features simultaneously inventive and familiar dishes using top-quality meat and seafood. Wontons with Berkshire pork and tiger prawns float in a soulful broth, while black cod arrives on a disc of silky tofu dressed with a rich, numbing, mala sauce. Riffs on chicken wings and fried chicken showcase a more playful side. To finish, a coconut-forward nian gao (sweet rice cake) is a delightful play on text
官網Le Bernardin
Well-heeled patrons continue to hold court in this iconic Midtown restaurant led by the ever-gracious Chef Eric Ripert. Truly, this is the moment to dress up, as diamond necklaces and finely pressed suits fill the kinetic dining room night after night. Seafood has long been the calling card of a kitchen that offers a sizeable à la carte menu and doesn’t force guests into lengthy tasting experiences. Salmon with horseradish emulsion alongside the signature yellowfin tuna pounded thin and laid over toasted baguette smeared with foie gras speaks to a quietly sophisticated, confident style ground
🕐 Mo-Th 12:00-14:30, 17:15-22:30; Fr 12:00-14:30, 17:15-23:00; Sa 17:15-23:00
官網Mari
Mari, which means “roll” in Korean, is Hell’s Kitchen’s latest destination from the talented Sungchul Shim, who made a name for himself at his tasting counter (Kochi) just down the street. Those familiar with casual Japanese handroll counters are in for a surprise as Chef Shim reimagines the genre as a tasting menu, primed with top-notch ingredients and Korean flavors.Glistening planks of Scottish salmon; tender strips of cured mackerel; and three types of mushrooms are placed on beds of rice cradled in seaweed. Chefs work swiftly, moving from one roll to the next with nowhere to hide in this
🕐 Mo-Su 17:00-21:30; Fr,Sa 17:00-22:00
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