NEW YORK - The legendary Oak Room in The Plaza Hotel is relaunching on March 18th with a new concept that will reflect a true New York experience, with prices that are appropriate for today’s economy, the restaurant’s ownership announced. The Oak Bar will remain open for lunch, dinner and brunch throughout the transition.
Executive Chef Eric Hara will debut a new menu featuring classic and modern American cuisine. Other changes will include creating a more welcoming environment in the dining room, along with a dynamic atmosphere.
“We want to attract an exciting crowd and give people the type of experience they are looking for now,” ownership stated. “We will continue to take every effort to ensure the restaurant remains a top New York destination.”
Hara was most recently executive chef of David Burke Townhouse and Fishtail. He has worked alongside such celebrated chefs as Rick Laakkonen, Michel Richard at Citronelle, John Downey at the celebrated Downey’s in Santa Barbara, and The Ritz Carlton, Laguna Niguel.
The legendary Oak Room, a landmark space first opened in 1907, has been completely revitalized. The restaurant and adjacent Oak Bar were restored and redesigned by Architect Annabelle Selldorf, with contemporary flourishes, custom-made furniture and modern accessories. The restaurant has long been a gathering place for the cultural, business, sports and political elite, and it remains a favorite for New Yorkers and visitors alike.
