Eating Out in New York City in Style
Discover the season's roster of new restaurants in Manhattan from Ci Siamo to The Nines
Written by The Editors of DuJour
Dowling’s at The Carlyle
Dowling’s at The Carlyle is the new restaurant at the Upper East Side institution. Under the direction of executive chef Sylvain Delpique, formerly of 21 Club, the menu showcases American and European favorites with an emphasis on tableside preparations. East Beach Blonde oysters with a ginger-sake mignonette, a wedge salad with blue cheese, bacon and tomato confit, steak tartare, Colorado spiced lamb shank and a signature sundae featuring caramel-pretzel ice cream, chantilly cream, chocolate sauce and strawberry flambé are some of the mouthwatering menu options. “The Carlyle is such a beloved Upper East Side institution, and this new dining experience will celebrate the timeless dishes that evoke the vibrancy of our city,” says Delpique. “Regulars and new diners alike will be surprised and delighted by the menu at Dowling’s, and we’re excited to welcome them back.” Designed by New York–based Tonychi studio, the stylish and intimate, 80-seat dining room will exude the glamour and charm of the 1930s and ’40s (think of acclaimed decorator Dorothy Draper). The dark walnut-paneled walls, white ceiling, etched leather banquettes, delicately printed leather tabletops and dark carpet allow an eclectic mix of artwork to stand out in the space.
