Chef and restaurateur John Fraser's signature fine-dining restaurant, located on the 11th floor of The Times Square Edition hotel.

Chef and restauranteur John Fraser (Nix, The Loyal) is the chef and partner of The Loyal, Michelin-starred NIX and all four distinct dining establishments at The Times Square Edition - Ian Schrager's latest New York venture. The elegant space features electric blue and chartreuse-colored velvet banquettes lining the dining room and amber mahogany wood panels with white marble mosaic floors. 

This modern New York brasserie is split into two settings. In the Blue Room, Fraser’s three-course deluxe $98 prix fixe menu (with dishes such as sea urchin risotto, tilefish with lobster-coxcomb jus and rotisserie guinea hen with truffles) is created with the extensive wine list in mind, each dish conceived to pair with a collection of over 500 bottles. Also expect Champagne trolleys roaming the room to tableside presentations. In the Green Room, reserve your place for meticulously crafted cocktails and hors d'oeuvres - highlights avant-garde style and presentation. 

For a more casual experience, head to the 9th floor, where there’s a leafy, serene brasserie (The Terrace at Edition and Outdoor Gardens) open for breakfast, lunch and dinner.

Ideal For

Playful, imaginative fare

Favorite Room

The Bali Ha’i, a rum punch made with mango noodles, or an old-fashioned with shiitake-infused bourbon and a truffled peach garnish.

Signature Dishes

Grilled tuna with ramps and citrus-thyme beef tallow; Japanese Wagyu with black garlic jam; lobster aged in beef fat and roasted duck breast and buckwheat pastry with parsnip-infused pastry cream.

Signature Drinks

The Bali Ha’i, a rum punch made with mango noodles, or an old-fashioned with shiitake-infused bourbon and a truffled peach garnish.