With a stay at The Strand Hotel, you'll be centrally located in New York, minutes from Macy's and Empire State Building. This 4-star hotel is close to Grand Central Terminal and Broadway.
Make yourself at home in one of the 177 air-conditioned rooms featuring iPod docking stations and flat-screen televisions. Complimentary wired and wireless Internet access keeps you connected, and digital programming provides entertainment. Private bathrooms with shower/tub combinations feature makeup/shaving mirrors and designer toiletries. Conveniences include laptop-compatible safes and desks, as well as cordless phones with voice mail.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities such as a 24-hour fitness facility, or other amenities including complimentary wireless Internet access and concierge services.
Grab a bite to eat at the hotel's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). Quench your thirst with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a 24-hour business center, and limo/town car service. Planning an event in New York? This hotel has 2500 square feet (232 square meters) of space consisting of banquet facilities and a meeting/conference room.
Bark creates more than 10 different lip-smacking dogs using locally sourced ingredients, such as bacon from S. Wallace Edwards & Sons and a pork-and-beef blend made at Hartmann’s Old World Sausage in Rochester. Your Groupon's triumvirate of tubular meat lets you start simple with the snappy classic dog ($4.25)—a plain griddle-roasted dog basted in a concoction of house-made smoked lard butter—before spicing things up with the chili-cheese dog ($6.25) and the kraut dog ($5), which comes topped with mustard and sauerkraut aged in oak barrels. Customers who like their hot-dog toppings the way they like their heads in jars—soaked in brine—will savor the pickle dog's ($5.75) crown of mustard, mayo, and house pickles. Bark also offers herbivores a veggie dog ($7) snugly swathed in a roasted mushroom-chickpea topping with pickled garlic mayo.
Chef Walter Hinds weaves Spanish influences into the menu at Poco. Selections are based largely on tapas-style small plates such as skirt steak with chimichurri and pickled avocado, tuna tartar with pickled jalapeño, and chicken paella croquettes. Some also conjure hints of South American, Colombian, and Vietnamese inspiration, or call to mind American classics with selections such as pan-roast cod and mac n' cheese. The cocktail menu, which was hand-selected by Poco owner Sara Grizzle, offers drinks laden with fresh, all-natural purées, which infuse the popular blood orange mango mojito. Outside, an open-front façade draws guests in, where smooth, sultry music and a candle-lit lounge set an ideal mood for dates or trying to empathize with elders who grew up without chandeliers.
The chivalrous pizza crafters of Sir Ben's Pizza deftly prepare a menu featuring pizzas, wings, salads, and subs, helping to slay even the most ferocious of hungers. Give fathers a selfless gift of 24 wings ($14.99), or have him dig into a verdant culinary creation such as the grilled chicken salad ($5.95). Olives and green peppers peppered with house dressing snuggle up to the spirals of the tri-color pasta salad ($1.95+) just like a napping mechanic to his favorite monkey wrench, and a 16-inch specialty pizza ($14.99) graces taste buds with tasty accouterments such as crisp chicken fingers and comes with a complimentary two-liter soda. Lunch specials ($5) include sub sandwiches, served piping hot or refreshingly cool with chips and a 20-ounce drink, which energize eaters looking to hike a scenic trail while wearing their scuba gear.
A portmanteau of “mozzarella” and “pepperoni” gave Marvin Mozzeroni’s its playful name, but the origins of the restaurant itself are rooted in New York. The pizzeria was founded by two Rochester natives in 2004 as Starving Marvin's Pizza before they changed the name in 2007 when they turned their single eatery into a franchise. To this day native New Yorkers own and operate the five locations found throughout the state, including their two new locations in Henrietta and Greece.
The emphasis here is on their numerous specialty pizzas, baked in a brick oven and made fresh daily with hand-tossed dough. They come with a thick or thin crust and homemade red or white sauce, and can be ordered whole or by the slice. The menu also features other Italian food, including calzones and chicken parmigiana, as well as a mix of American-style classics such as hoagies, cheeseburgers, wings with homemade sauce and bleu cheese, and hot dogs. Those with food allergies can opt for gluten-free pizza.
In a historical building that once housed a printing press, the smell of ink and newspaper has been replaced with the enticing aromas of Italian food. Zuppa Restaurant & Lounge's executive chef, Pasquale Dedi, oversees a refined menu of small plates, pizzas, and seasonal entrees made from traditional recipes with a modern twist and the freshest ingredients available. Pastas, such as the signature wide pappardelle with veal bolognese and mint, are all made in-house with the TLC of a loving nonna, and many of the main-course meats come from organic or wild sources. Located in Yonkers's downtown waterfront district, Zuppa has been dubbed "a standout beauty" by the New York Times for its warm, modern decor and its sophisticated use of a former industrial space. There are three dining areas here—the bar, the main dining room, and the private wine cellar. Each offers an intimate eating experience facilitated by helpful servers, knowledgeable sommeliers, and ghosts of the mythological Print Age.