With a stay at Trump Soho New York in New York (SoHo - Tribeca), you'll be minutes from New York City Fire Museum and Canal Park. This 5-star hotel is close to Empire State Building and Times Square.
Make yourself at home in one of the 391 individually decorated guestrooms, featuring iPod docking stations and flat-screen televisions. Your room comes with a Select Comfort bed. Windows open to city and river views. Digital programming and CD players are provided for your entertainment, with wired and wireless Internet access available for a surcharge. Private bathrooms with separate bathtubs and showers feature handheld showerheads and televisions.
Rec, Spa, Premium Amenities
Pamper yourself with a visit to the spa, which offers massages, body treatments, and facials. If you're looking for recreational opportunities, you'll find a spa tub, a sauna, and a steam room. Additional features include complimentary wireless Internet access, concierge services, and babysitting/childcare.
Satisfy your appetite at the hotel's restaurant, which serves breakfast, lunch, and dinner, or stay in and take advantage of 24-hour room service. Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and audiovisual equipment. Planning an event in New York? This hotel has 12,000 square feet (1115 square meters) of space consisting of a ballroom, banquet facilities, and exhibit space. Parking (subject to charges) is available onsite.
Frrrozen Hot Chocolate. It seems like a contradiction at first, something that defies the laws of beverage physics. Yet it's that very drink that has long defined Serendipity 3, an Upper East Side dessert destination since 1954. In a business profile for New York magazine, Hal Rubenstein summed up his thoughts on the signature treat?"It's like riding the Cyclone and giving a hickey: You have to do it at least once in your life."
That frozen beverage, or "frrrozen" beverage as it's fittingly called here, complements a full lineup of desserts: apple pie, fresh fruit sundaes, and ice cream crepes just to name a few. Serendipity 3 even holds the Guinness World Record for the world's most expensive dessert. Their Golden Opulence Sundae covers rich Tahitian vanilla bean ice cream in 23-karat edible gold leaf and other rich and exotic ingredients. The dessert, which must be ordered 48 hours in advance, comes with a bill for $1,000.
The shop's setting echoes its whimsical menu. Stained glass Tiffany lampshades and funky decor?like a giant skeleton key that hangs from the ceiling?offset the whitewashed walls of a Manhattan townhouse. The location has seen its fair share of famous faces over the years, including President Bill Clinton, and regulars have passed decades enjoying country meatloaf and hamburgers topped with chili. Of course, Serendipity 3's desserts remain the star, and the shop sells many items for customers to take home, including hot chocolate mix and hot fudge sauce.
While working long hours as an investment banker, Dawn Cameron often found herself dreaming of tea?of the brightness of the mint, the calmness of the chamomile, and the crispness of the matcha green. Her world was a portrait of the high-paced New York work environment, thrumming with caffeinated coffee junkies, screaming phones, and lost carrier pigeons. Seeking respite and finding none readily available, Dawn created her own: Sanctuary T.
Surrounded by the cork-paneled walls of the tranquil, sunlit dining room, her guests perch on woven chairs and wooden stools, sipping more than 70 available varieties of tea. To ensure fresh flavors, tea gurus bag each serving by hand. When explaining this process to reporters from Metromix, Dawn explained, "there's a fullness to the [teas'] flavor. When machines process the teabag, you lose that character."
Deep in the kitchen, chefs whip up innovative dishes that pair well with well-steeped beverages including tea-infused specialty cocktails lauded by reporters from the New York Post. Behind the bar, mixologists preside over extensive beer and wine lists that earned Sanctuary T designation as a Top Beer and Wine Bar from the raconteurs at Shecky's Nightlife. Shecky's writers also heaped praise on the bar's specialty cocktails, which they referred to approvingly as both "holistic" and "trippy".
Jim Lahey may have set out to shape stone and clay, but—to the delight of just about everybody else—dough was the medium he was destined to mold. While studying sculpture in Italy, Lahey became invested in the art of Italian bread baking, and brought that passion and a hand-cultivated wild yeast back to the kitchens of New York. There, he developed an innovative no-kneading technique of bread making that spawned a revolution in artisanal breads, thanks to a recipe spotlighted by ¬¬New York Times food critic Mark Bittman. Since then, critics from sources as diverse as Bon Appétit and the Martha Stewart Show have praised him between bites of his sought-after loaves.
At Sullivan St. Bakery, the wild alchemy of Jim’s oven-teasing ways is on full display. The filone, a dark loaf prepared with mature fermentation and coated with wheat bran, gives off nutty and sour flavors, while the pane pugliese's lingering caramel aftertaste could convince a swarm of bees to surrender their hive so that their honey could broach its soft interior webbing. Panini and pizza are also available, gracing the same breads that made Jim famous, as well as signature bomboloni Italian doughnuts, with cores of vanilla bean custard or seasonal fruit fillings bursting through sugar-powdered shells.
You wouldn't have found freeze-dried onions, automatic ovens, or bagel-making robots in Kossar's Bialys back in 1937, so why would you find them there now? The bakers here prefer to do things the old fashioned way?and they might be on to something. Besides claiming the title of the oldest bialy bakery in the nation, Kossar's has been frequently praised by publications ranging from Newsweek to Saveur, and, most recently, was named one of New York's top five bagel shops by The Huffington Post.
So what exactly does it mean to "do things the old fashioned way"? For Kossar's, it means doing things by hand. That includes mixing dough from high-gluten flour, brewers yeast, salt, and freshly ground onions, shaping each bialy into its signature ring, and spacing each one perfectly onto a wooden peel. From there, the only thing left to do is bake the bialys to golden-brown perfection in an authentic brick oven. The same care goes into the creation of the shop's bagels?kettle boiled, of course, and made with pure malt syrup instead of sugar?as well as its other specialties, which include bulkas, pletzels and sesame sticks. And, as you might expect from a place so fiercely dedicated to tradition, each Kosser's bialy and bagel is handmade under strict, rabbi-supervised kosher specifications.
As part of Housing Works’ larger mission to provide advocacy and services for the HIV/AIDS-afflicted and homeless populations of New York, the Bookstore Cafe contributes 100% of their revenue toward the non-profit’s annual operating budget. A staff comprised almost entirely of volunteers serves Intelligentsia coffee, gourmet libations, and light meals amid the SoHo shop’s seemingly endless racks of books. The menu includes soups from Hale & Hearty, baked goods from Balthazar, and sandwiches made fresh to order.
Despite the shop’s humble intentions, their historic premises are grand: spiral staircases and mahogany bookshelves filled with donated books, music, and movies stretch toward 20-foot ceilings. The dramatic space easily lends itself to weddings and private parties, as well as Housing Works’ own calendar of book-release parties, writers’ workshops, and music performances. When customers run out of fuel for their book-powered cars, the Bookstore Cafe’s collection of 30,000 titles can also be purchased online.