Considering the enduring and still glamorous appeal of the Carlyle Hotel
However, this is not a hotel that likes to rest on its historic laurels. Today their new restaurant, Dowling’s, opens its doors. The interior features over 180 works of art, some by Bemelmans himself. Black and white walls are balanced with red, along with cream and forest green cabins that are rooted with artful geometric scribbles. In the center of the room hangs a large chandelier and decorative fireplaces are dotted. Interior designer William Paley of Studio Tonychi took inspiration from the bedrooms of Dorothy Draper (who also once worked with the Carlyle).
Managed by former Club 21 chef Sylvain Delpique, Dowling’s serves timeless American and French classics: smoked salmon, Colorado lamb hut with spices and Steak Diane, flambé at the table with cognac, as well as a delicious sundae ice cream for two. The wild Burgundy snail is a must order. Brunch offerings include a croque monsieur, egg benedict, and a small stack of lemon ricotta pancakes.
The restaurant’s nickname is a nod to one of the property’s most famous owners, William Dowling. The eccentric developer was the first man to swim around Manhattan Island, a feat he said was the result of his beef and chocolate diet. With good reason, its namesake “Mr. The Dowling cocktail is made with beef bitters.
The waiters in white jackets are competent, cheerful and friendly. Many have worked at the Carlyle for years, if not decades. (If your server is Charles, trust us, you will have a delicious night’s sleep.)
That kind of warmth is why, in a city full of five-star hotels, so many people come back to the Upper East Side hotel. “It’s been a home away from home for a lot of us for, oh my God, me at least for 30 or 40 years,” Anjelica Huston said in The Carlyle. “It’s the grandest place to stay in New York, not because it’s the biggest, the brightest or the newest, it’s about comfort.