There's one thing that New York doesn't have a lot of: restaurants that serve upscale hotel food. This offering, from a chef with stints at the Ritz-Carlton in Sydney and the Setai in Miami Beach, is as close as it gets. That doesn't render the cuisine without merit; guests can enjoy starters like a slow-poached farm egg with caviar and cauliflower purée, mains like crispy skin salmon wth fiddleheads, favas and arugula puree and sous vide lamb belly served with fermented garlic and riberry jus.