Dinning at the Waldorf

Dinning at the Waldorf

Opened in 1931 as the successor to the original circa 1897 Waldorf Astoria, the world’s first “skyscraper hotel,” remains one of the world’s largest Art Deco buildings and boasts a long, distinguished culinary legacy.

It is a legacy begun by Oscar Tschirky, the very first employee of the Waldorf Hotel, who for decades was the arbiter of New York’s social mores and culinary tastes. While not a chef – he was the hotel’s Maitre D’ – he was credited with the creation of such American staples as veal Oscar, lobster Newburg, eggs Benedict and (of course) Waldorf salad, Tschirky - universally known as “Oscar of The Waldorf” - also popularized the “Waldorf Style” of banquet service which defines how contemporary events are produced.

Oscar also helped popularize culinary traditions like Thousand Island dressing and red velvet cake. The Waldorf also figures prominently in the history of the nation’s cocktail culture. A number of classic cocktails were invented at the Waldorf including the Rob Roy, The Bronx and the Robbie Burns.

Today, the Waldorf is New York’s most diverse dining destination, with three distinctly different restaurants and three lounges including the Astoria Lounge on the 26th floor exclusive to Towers guests. Peacock Alley, the jewel of the hotel’s lobby, renowned for its famous brunch and small plates menu; the Bull and Bear, a Manhattan institution, serves classic steakhouse fare in a sumptuous setting while, just across the vestibule, Oscar’s offers casual dining. For in-room dining, our 24-hour Room Service department is available to serve your needs.