A day of Dining at The Plaza

“I would start with breakfast in The Palm Court. After that, I might drop down to The Plaza Food Hall to have some sushi or go to Piada. I would stop at Olma Caviar Boutique and Bar for a glass of Mumm’s and some caviar, since Happy Hour starts at 4 p.m., and then head back to The Palm Court for my first cocktail at 5. And when The Oak Room reopens,
dinner will be served from 7 p.m. on.”
—Geoffrey Zakarian, Culinary Director at The Plaza

The Palm Court
It has set the scene— quite literally—in many popular books and films, most notably F. Scott Fitzgerald’s The Great Gatsby, and today it has been reimagined with Geoffrey Zakarian’s culinary stylings.
Open for breakfast, afternoon tea, cocktails, and light fare.

The Todd English Food Hall
A European-inspired specialty food hall curated by the star chef himself. Expect all his signature dishes and more throughout the nine stations that take you on an international culinary tour.
Open all day for lunch and dinner. Market opens at 10 a.m. for takeout and specialty

The Plaza Food Hall
Inspired by charming market squares, it has quickly become the go- to destination to sample a cross-section of the city’s best: New York favorites and relative newcomers.
Open all day. Some shops open at 8 a.m. for breakfast while others stay open until 9:30 p.m. for more dinner options.

The Champagne Bar
This elegant and exclusive venue features the world’s finest Champagnes, caviars, and wines.
Open from breakfast until late night, all day dining options including breakfast, lunch, and light fare.

The Rose Club
Once home to the Persian Room, The Rose Club keeps the tradition of unforgettable nights of music and entertainment paired with an array of signature cocktails and a select menu.
Open for light fare and cocktails from mid-afternoon until closing.

Eloise Rootbeer Float
She thinks they’re Rawther marvelous!

Ingredients:
4 oz. G.U.S. dry root beer
1 scoop vanilla ice cream
1/4 tsp Sarsaparilla powder
1/4 oz simple syrup

Method:
Add 1 scoop of vanilla ice cream and a 1/4-teaspoon of sarsaparilla powder, then slowly add GuS (Grown-up Soda)
Dry Root Beer. Serve chilled with straw.

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