GRAND HYATT NEW YORK DEBUTS New MENU
Chef de Cuisine Daron Lee Brings Fresh Local Produce and Creative Flair to New Culinary Offerings
NEW YORK (July 28, 2015) – The iconic Grand Hyatt New York in Midtown Manhattan has introduced a new summer and early fall menu by Chef de Cuisine Daron Lee for New York Central, the hotel’s fine dining restaurant which offers locally sourced and seasonally inspired dishes. Located on the second floor of the property, New York Central features a sleek open kitchen surrounded by a wall of windows overlooking the historic Grand Central and the surrounding buildings.
The new menu, conceptualized by Chef Lee, highlights the best of summer and early fall, utilizing fresh local seasonal produce and vegetables to make up the array of creative and delicious dishes. Highlights on the dinner menu include starters such as Murray’s Cheese Burrata with Eggplant Caponata, Basil and Sourdough Toast and Spanish Octopus a la Plancha with Hearts of Palm, Spiced Red Quinoa, Black Olive, Chorizo, Cherry Tomato and Harissa, as well as a variety of entrees including Pan Seared Scallops with Carrot Ginger Puree, Charred Leeks, Radish Confit, Pine Nuts and Arugula; Grilled Pork Chop with Summer Corn Ratatouille, Peach Chutney and Riesling Mustard Sauce; Maine Lobster Spaghetti Bolognese with Sea Urchin, Jalapeno and Basil; and the Farro Risotto, Summer Vegetables with Preserved Lemon, Arugula, Hazelnuts and Parmesan Cheese which offers the option of adding Grilled Chicken, Salmon or Shrimp. The dinner menu also includes an array of fresh salads as well as a Create Your Own off the Grill with a choice of Marinated Skirt Steak, Sustainable Salmon, Chicken Breast and Tofu as well as a sauce and side.
The new lunch menu, which offers similar choices to the dinner menu, also includes a selection of hearty sandwiches such as the Hot Pastrami on Marble Rye with Sharp Cheddar and Russian Dressing; Roasted Turkey with Brie, Arugula, Tomato, Smoked Mustard Sauce on a Whole Wheat Baguette and the Grass Fed Angus Burger with Bacon, Caramelized Shallots, Cheddar, Lettuce and Tomato on a Brioche Bun. Diners on-the-run can also opt for the popular New York Central Express Lunch which includes a cup of soup or half salad accompanied with a choice of half sandwich and a non-alcoholic beverage, designed to get diners in and out in under an hour.
“I’m excited for guests and local New York City residents to try the new menu the team and I created for New York Central,” said Chef Lee. “My cooking philosophy can best be described as simple, clean and refined and I think that comes out in these new dishes. I enjoy working with fresh, local produce and vegetables and tried to emphasize the seasonal ingredients as much as possible, giving diners a taste of both summer and fall.”
Chef Daron Lee brings over eight years of diverse and impressive culinary experience to Grand Hyatt New York and New York Central. An Orlando, Florida native, Chef Lee’s passion for cooking began at an early age and was further cultivated during his time at the French Culinary Institute. Following his graduation in 2006, Lee began his New York culinary career as a line cook at The Dining Room at The Modern where he developed his cooking foundation under Chef Gabriel Kreuther. In 2009, Lee joined the team at L’Atelier de Joel Robuchon located in The Four Seasons Hotel, further honing his culinary skills. In the fall of 2012, Lee moved on to Scott Conant’s highly acclaimed Scarpetta, where he immersed himself in Italian cuisine. Most recently, Chef Lee joined the opening team of Villard Michel Richard at The New York Palace Hotel where he worked as Sous Chef until joining Grand Hyatt New York.
About Grand Hyatt New York
With a premier location on 42nd Street between Park and Lexington Avenues, Grand Hyatt New York lies in the heart of midtown Manhattan. Attached to the legendary Grand Central Terminal, Grand Hyatt New York is just steps away from the city’s best culture and attractions, including Times Square, Broadway, art, culinary experiences and world-class shopping.
The hotel has 1,306 guest rooms, including 43 suites. The suites range in size from 600 to more than 3,500 square feet. The guest rooms feature the Hyatt “Grand Bed” and have large workspaces. Grand Club provides added luxury offering elevator key access, complimentary breakfast, afternoon snacks and evening hors d’oeuvres. Grand Hyatt New York is perfect for groups of any size. Boasting over 50 meeting rooms and 60,000 square feet of meeting space, the hotel can accommodate groups from 10 to 1,500 people.
About Grand Hyatt
Around the world, Grand Hyatt hotels unlock the extraordinary in every moment by creating experiences beyond expectation. Located at the crossroads of local culture and global business within major gateway cities and resort destinations, each Grand Hyatt hotel is uniquely designed to reflect its own distinct environment and provides a hub for travelers and locals alike. Grand Hyatt hotels exemplify the pursuit of life lived grandly offering guests superior service, first-class accommodations and an abundance of options within a multicultural backdrop of dramatic architecture and innovative design. Grand Hyatt properties boast inventive restaurants, luxury spas, fitness centers, and business and meeting facilities. Celebrating its 35th anniversary in 2015, the Grand Hyatt brand stands to make every moment memorable through their commitment to #LivingGrand every day. For additional information or to make a reservation, please visit www.grandhyatt.com.