“We treat the wine on tap as if it were coming out of a bottle. Customers have got to want to have a second glass at the end of the day.” The LCL is joining the new wine trend with a collection of kegged wines. Read more here
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 Westin New York Grand Central. InNewYork.com checked us out, as well as the garden, earlier this week. Read more here.
The readers of IN New York have spoken: THE LCL: Kitchen & Bar is the 2013 Hotel Excellence Award winner for Best Hotel Restaurant for a hotel with more than 500 Rooms. Congratulations to our entire team!
We now feature Murray’s Cheese on our Cheese & Charcuterie menu
CHEESE & CHARCUTERIE
Choice of 3 Cheeses served with Chef’s Selection of 3 Meats 18
Consider Bardwell, Cow, Vermont*
Ronacal, Sheep, Spain*
VBC Bonne Bouche, Goat, Vermont*
Cabot Cloth Bound Cheddar, Cow, New York
Landaff, Cow, New York
Toma Celena, Cow, New York
Add White Wine Cheese Trio +11
Add Red Wine Cheese Trio +11
*Murray’s Featured Cheeses of the Month
Join us at THE LCL: Bar & Kitchen for a cup of your favorite Starbucks brew today!
“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.