The Great Pumpkin cocktail originally started out as a nog, but considering those are one-and-done drinks, head bartender Nico Szymanski took out the cream and kept the egg white to lighten it up. The result, according to Szymanski, is a “drinkable pumpkin pie that helps you tolerate your in-laws a little better on Thanksgiving.” And… Read more »
Posts Categorized: Press
The Westin’s NYC restaurant is famous for its seasonal menu and commitment to healthy and organic ingredients. Their bar sources herbs from the Rooftop Garden, located on the Westin’s 41st floor, 384 feet above Manhattan on the hotel’s rooftop. Managed by Executive Chef and Chief Gardener Brian Wieler, the garden currently grows various herbs and… Read more »
So what the heck is white whiskey? To understand that, you’ve got to understand one simple thing about whiskey. It’s aged in barrels. That’s what gives it its color and flavor. White whiskey is not aged. Read more.
It is time to switch things up for the summer. Learn about new drinks and what bartenders really think about their favorite cocktails.
Read about the rhyme and reason behind the cost of a cocktail. Our general manager, Zach Tirone, discusses the ins and outs of pricing drinks.
THE LCL is a recipient of Wine Spectator’s 2014 Award of Excellence, for our wine list that offers a well-chosen selection of quality producers, along with a thematic match to our menu in both price and style.
Popular blogger/author Tess Masters of The Blender Girl continues to rave about her stay at The Westin New York Grand Central. In addition to her recent Twitter mentions, Tess raved about the hotel—highlighting the amenities, including THE LCL and rooftop garden—in a fantastic blog post.
Sure, several NYC eateries have embraced the local food movement – offering diners farm-to-table fare in the form of produce and proteins often sourced from New York butchers and gardens, but nothing screams “localized” like THE LCL: Bar & Kitchen, which uses several ingredients from a rooftop vegetable garden perched atop its home in The… Read more »
“Watch for hotels in 2013 to increasingly cater to guests’ every whim when it comes to eating. In an age when time-pressed, health-conscious travelers are used to customizing their options at coffee shops and casual eateries, hotels are tweaking the type of food they prepare and where they serve it,” says USA Today.