It’s been one of New York’s most anticipated restaurants, but now the opening is official! Majorelle, to be helmed by renowned restaurateur, Charles Masson, a favorite of the city’s elite from his days at La Grenouille, will debut in March at the swishy Lowell Hotel. This is sure to be an instant dining hot spot, because Masson not only has a huge following among Manhattan bold-facers and culinary gurus, but also because of his artistry with flowers (he wrote the book, The Flowers of La Grenouille), which are sure to enrich the new space. Masson worked with the Lowell Hotel’s owners; the general manager, Heiko Kuenstle; architect Mark Pinney and designer Michael S. Smith to create the restaurant’s new design, whose kitchen will be one of the few in New York with its own braisiere dedicated solely to preparing fine broths, sauces and soups. There will also be ovens reserved just for making soufflés. While pictures of the new space aren’t available yet, a menu sampler is. Highlights include Poulet Rôti au Thym, Mousseline aux Pommes De Terre (chicken roasted with thyme, potato mousseline); Tagine aux Petits Légumes, Couscous et Arômes du Midi (baby vegetables with tarragon, turmeric, and laurel) and Kebab de Crevettes Grillées au Romarin et Riz Safrané (grilled shrimp on rosemary skewers with saffron rice).
Connecting to Majorelle will be a bar called Jacques, named after the artist who founded the much-visited Majorelle botanical gardens in Marrakech, offering craft cocktails, drinks and Mediterranean and Moroccan finger foods. Adjacent to Majorelle and connecting to the Lowell’s renovated lobby will be a club-like library lounge with a dedicated bar, a collection of art books to peruse and a fireplace to keep you warm as winter fades into spring. It will be open after 4 PM and until midnight.
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