Carlyle Restaurant

A long-time favorite among prominent eastside neighbors and socialites, The Carlyle Restaurant, designed in the English manor house style by the late Mark Hampton, marries luxury with intimacy. Patrons feel at home at once, ready to devote their full attention to the menu that spotlights dishes from Executive Chef James Sakatos' native Greece, classic French influences and the finest regional American ingredients.

The larger of the restaurant's two intimately lit rooms features plush chintz-covered banquettes, Aubusson rugs and mirrored alcoves, set off by a dramatic six-foot-tall floral arrangement. Just off the main room, a smaller dining room shimmers in Fortuny silk. Throughout, English hunting scenes by Fores, as well as engravings by Redoute and Liliacae, complete the country house ambience.

Sunday brunch at The Carlyle Restaurant presents the perfect opportunity to people watch and take pleasure in the glamour of New York’s chic Upper East Side. Patrons enjoy an exquisite New York City hotel brunch while bumping elbows with socialites, politicians and fashion magnates alike. Chef’s exciting signature dishes, which include a Lobster Omelet, Eggs Benedict and Carpegna Prosciutto with Cantaloupe and Balsamic reduction, capture the interest and please the palate of both local patrons and hotel guests.