The New York Helmsly Restaurant


Location: The New York Helmsley Hotel |

212 East 42nd Street New York City 10017

| m: 212 490 8900 | d: 212 405 4260 | f: 212 202 4501 | reserve: 800 221 4982


Zack Zahran General Manager | The New York Helmsley Hotel


Executive Chef Brian C. Wieler (Above)


Helmsley Hotels are known for, and defined by, the highest level of service to fulfill your every need. As a full service hotel, The New York Helmsley provides a wide array of the finest amenities and services to ensure your complete satisfaction during your stay.
• 1,000sq ft fitness facility:
    Combination of cardio-vascular and weight training machines
• Complimentary WiFi in all guest rooms
• 32” HD LCDs on Premier Floors
• Multilingual Concierge Service
• On-site Valet Parking
• Business Center
• Three Two-line Phones with Voicemail
• Banquet and Executive Boardrooms
• Nightly Turn-down Service Available
• European Toiletries
• Luxurious Health Smart™ Bedding by Simmons®
• In-Room Safes
• Cotton Pique Robes

A recent renovation in the lobby, dining room, and bar is completed, We were very Impressed with the new look. The sophisticated and timeless dining room, Harry’s Bar, and lounge, capture the essence of New York, while the  new restaurant offers excellent cuisine in a sophisticated and stylish ambiance with a playful edge. The adjacent Harry’s bar serves a menu of hors d’oeuvres and sandwiches.

Conceived by J/Brice Design, the sophisticated and timeless dining room, Harry’s Bar, and lounge, capture the essence of the New York skyline’s strong and poetic geometry, embracing the artful blend of neighboring east midtown treasures: the Art Deco Chrysler and Chanin buildings, Grand Central Station and The United Nations.



The new restaurant (aptly named “The Restaurant” pictured above), provides three dramatic levels, a recessed ceiling, bathed in blue light and a soothing copper-toned color scheme forming the ideal setting for fine dining. Executive Chef Brian C. Wieler and his team put forth such intriguing appetizers as modern renditions of  a mellow Lobster Bisque with Sherry, Crème Fraiche,  an intense Duck Consommé with Julienne Vegetables and Duck Wonton and a surprisingly delicate Onion Soup Gratin , which combines Four species of Onions with Gruyere Cheese .

Seared Diver Sea Scallops with Sweet Potatoes and a sauce distinguished by shaved white chocolate may sound daunting, but the scallops are the star, impeccably timed and the sauce a well-schooled supporting player.   Caramelized Onion and Goat Cheese Tart was light and lovely in its airy Puff Pastry and Balsamic Vinegar Reduction  and even the ubiquitous Tuna Tartare was a standout with Ponzou Sauce, Sesame Crisps, Cucumber and a bed of Micro Greens.

While all entrees are excellent, especially a flaky white halibut special, Grilled New York Strip steak with Roasted Garlic Potatoes, Asparagus and a light Cabernet Sauce was the scene stealer. Under no circumstance miss such desserts as a remarkable NY Style Cheese Cake and a dense and deadly Chocolate Ganache concoction.

The Restaurant at The New York Helmsley Hotel | 212 East 42nd Street, 212 490 8900, offers a fine selection of wines (properly stored at cellar temperature), beautifully constructed cocktails and a well trained and professional service staff. 

Copyright 2010 By Punch In International. All Rights Reserved,





Sample Dinner Menu (Subject to Change)

Lobster Bisque
with Sherry, Crème Fraiche 10
Duck Consommé
Julienne Vegetables and Duck Wonton 9
Onion Soup Gratin
Four Onion Soup with Gruyere Cheese 9
Fresh Garden Salad
Mesclun Greens, Carrots, Grape Tomatoes, Red Onion,
Balsamic Vinaigrette 8
Baby Spinach Salad
Roasted Red Beets, Shaved Red Onions, Goat Cheese,
Red Wine Vinaigrette 10
Classic Caesar Salad
Hearts of Romaine, Parmesan, Croutons, Anchovies 9
Toasted Country Bread Salad
Warm Goat Cheese, Mesclun, Tomatoes, Caramelized Shallots,
Sherry Vinaigrette 10

Tuna Tartare
Ponzou Sauce, Sesame Crisps, Cucumber, Micro Greens 16
Smoked Duck Salad
White Beans, Roasted Garlic, Radicchio,
Dried Cherries, Walnut Pesto 13
Crab Cake
Jicama Salad, Habañero- Lime Vinaigrette 18
Caramelized Onion and Goat Cheese Tart
Puff Pastry, Balsamic Vinegar Reduction 14
Seared Diver Sea Scallops
Sweet Potatoes, White Chocolate Sauce 18
Shrimp Cocktail
Jumbo Shrimp, Traditional Cocktail Sauce, Fresh Lemon 15

Main Course
Chef’s Braised Short Ribs
Potato Puree, Roasted Root Vegetables, Salsify 24
Pan Roasted Halibut
Farro Risotto, Chanterelle Mushrooms, Peas 30
Grilled New York Strip
Roasted Garlic Potatoes, Asparagus, Cabernet Sauce 32
Sesame Crusted Tuna
Soba Noodle Salad, Soy Vinaigrette, Edamame 26
Grilled Rack of Lamb
Brussels Sprouts, Potato Galette, Zinfandel Sauce 29
Forest Mushroom Pasta
Tagliatelle with Pignoli Nuts, Truffle Oil, Thyme,
Mushroom Broth 22
Herb Roasted Chicken
Potato Puree, Haricots Verts 21
Pan Seared Salmon
Chipotle Rub, Green Onion Basmati Rice 23
Butternut Squash Ravioli
Braised Duck, Natural Sauce, Herbed Ricotta Cheese 23
For The  High Standard of Ser vice
A 19% Gratuity Will be Applied to Your Check
.Executive Chef Brian C. Wieler


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