With decades of experience, it's safe to say Charles Masson and chef Christian Delouvrier know a thing or two about restaurants in New York and Majorelle showcases just that...

Inside the Lowell Hotel, you will find a place that recalls the bygone elegance of yesteryear with a splash of modernity so you won't feel like you've stepped into a time machine. Welcome to Majorelle, a product of the combined efforts and passions of old school restaurant director Charles Masson and legendary chef Christian Delouvrier, who have taken over the old Post House space and transformed it into something new and incredibly relevant.

The menu is inspired by the French painter Jacques Majorelle and the time he spent in Morocco, meaning you'll see dishes deeply rooted in traditional cuisine, but with the subtle Mediterranean influence that shines through in all the right ways with dishes such as the Red Snapper cooked in a tagine with Moroccan olives and preserved lemon or the Lab Chops with Thyme and Ratatouille. 

The restaurant is divided up into three different spaces with the Jacques bar up front for when you want to keep things light and casual - well, as casual as they can be with leather walls and antique mirrors. The main dining room is very light and airy, like something out of an old greek villa with white columns moulded into the walls, vaulted ceilings and plenty of mirrors to reflect all the natural light from big windows. Then, after your meal, should you decide to linger a touch longer, there is the Clubroom where you can settle into big overstuffed furniture and relax with a coffee or cocktail.   

Ideal For

Wining & Dining, Ladies who lunch, Sealing the big deal.

Highlights

They also have a little garden for the warmer days.