Hyatt Centric Times Square New York announces the grand reopening of its signature restaurant, T45, after an extensive redesign of its look, concept and menu. Located in the heart of New York City on the lobby level of the newly rebranded lifestyle hotel, the restaurant is now a spirited culinary adventure for guests and locals, offering a new globally inspired menu comprised mostly of shareable small plates. The new T45 is also complemented by an entirely refreshed design.
Hyatt Centric Times Square New York collaborated with Brooklyn-based design firm Hecho to completely transform the restaurant. The inspiration behind T45’s redesign was to create a sense of being in a traveler’s library. Known for its bold and exceptional blend of design to exude a singular style, Hecho outfitted T45 with a collection of reclaimed furniture and décor from around the world. The refreshed space is a warm and inviting environment that offers a convivial dining and bar experience.
As guests enter T45, they first encounter collages of vintage European maps adorning the walls. The maps span the globe eventually bringing the patron to local New York City maps as they walk further into the restaurant. One-of-a-kind vintage conversational pieces incorporated throughout include walls lined with over 8,000 antique hotel key tags, a 14-foot long communal table and an antique Harvard University card catalog filled with travel tips by the hotel’s team of “in the know” local explorers. On the floor, guests will find compasses that are not actually set to true north but rather at a 29-degree difference as Manhattan’s avenues deviate from true north by the same measurement.
The reimagined T45 is open for breakfast, lunch, and dinner, serving 115 patrons in the dining room with additional outdoor seating in the warmer months as well as an extensive bar area. The new menu of globally influenced shared plates is conceptualized and crafted by executive chef Nick Pellicione, featuring the best of what New York has to offer. New menu selections include small shareable plates such as Korean fried chicken with yuzu chili glaze; Italiano toast with fresh whipped ricotta, honey, fig jam and prosciutto; and Mediterranean dip platter with caponata, hummus, and baba ganoush. New to T45 are wine, beer and whiskey pairing flights that feature four samples that change regularly to give guests an opportunity to taste something new. In addition to shared plates, guests enjoy larger-size classic entrées like rigatoni with hearty tomato sauce and Parmigiano-Reggiano, NY strip steak with romesco, spinach, and balsamic glazed shallots, and free-range chicken in natural jus and root vegetables.
The lunch crowd at T45 can choose from a variety of soup, salads, sandwiches and other upscale bistro items including smoked salmon toast with crème fraiche, smoked salmon, caviar and soft boiled egg on pain de mie; seared steak rice bowl with picked vegetables and soy vinaigrette; and a vegetarian quinoa burger with spinach, ranch, and tomato.