The Pierre hotel reopens reimagined Rotunda as culinary space

Manhattan’s The Pierre, A Taj Hotel, has once again opened up the iconic Rotunda as a culinary space, offering indulgent dishes alongside a re-imagining of the space by architect Daniel Romualdez. Having served as an event space in the hotel for the past decade, The Rotunda returns to the ranks of The Pierre’s storied public spaces as a testament to the hotel’s evolution of entertaining.

“We are very excited to return The Rotunda to its rightful place as the heart of The Pierre,” says Francois-Olivier Luiggi, general manager. “Since the hotel’s opening in 1930, The Rotunda has been the barometer for cultural shifts in entertaining. The Great Depression brought Art Deco design, World War II called for patriotic touches, and the arrival of The Beatles in the 60’s spelled the end of the Big Band era. With each change, The Pierre shifted to accommodate the tastes of New York society. And today, with the ubiquity of social media, comes a need for beautiful, photo-ready spaces serving beautiful, photo-ready cuisine.

Daniel Romualdez’s interpretation of The Rotunda left intact the whimsical murals painted by American artist Edward Melcarth in 1967. The artwork – a tongue & cheek social commentary that caused waves in New York high society when first unveiled – provided Romualdez a rich color palette with which to introduce the new furniture and décor. Mr. Romualdez called for the installation of a dramatic up-lighting system, casting theatrical shadows and setting the tone for the intimate and lively gatherings below. Romualdez, who designed a number of apartments at The Pierre, including that of Tory Burch, accepted this commercial project because of his personal connection to the iconic hotel. Romualdez said, “From the moment I arrived in New York, The Pierre has always held a very special spot in my heart.  To bring one of the most cherished and iconic spaces in the city back to life is an honor.”

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The Rotunda will reopen with menus inspired by The Pierre’s black-tie crowd, who crave indulgences that bookend evenings spent at galas, receptions, or the theater.

Beginning at 7pm, supper dishes by executive chef Ashfer Biju include:

  • Maine Lobster Tartine
  • Spaghetti Bolognese
  • Smoked Salmon Rillette
  • Kale & Chickpea Fritters
  • Reuben Melt on a Soft Baguette

By day, executive pastry chef Michael Mignano’s desserts, beautifully arranged on a large center table, will serve as the focal point of the oval room. Chef Michael’s creations include:

  • Seasonal Bundt Cakes with Blueberry Lemon for Summer
  • Double Chocolate Devil’s Food Cake
  • Crisp Meringues & Miniature Strawberry Shortcakes
  • An array of Madeleines, Macarons & Truffles

The relaunch of The Rotunda closely follows the opening of adjacent Perrine, the newly designed restaurant serving simple, seasonal French-American fare. The official launch of Perrine’s outdoor seating on 61st Street (slated for late summer 2016) will bring The Pierre’s culinary and design evolution full circle, completing an ambitious reimaging of the hotel’s public spaces.

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