The Oak Room

Menu

View Oak Room & Oak Bar Menu

Hours

Brunch: Sat – Sun: 11:00 am – 3:30 pm
Lunch: Mon – Fri: 12:00 pm – 3:30 pm
Dinner: Every night: 5:30 pm – 10:30 pm
Late Night: 10:30 pm – Midnight
Bar: Noon – 2:00 AM
Dress Code: Smart Casual

Reservations

The Oak Room

The Oak Room, New York’s fabled landmark, is now open in The Plaza Hotel, reinstating the New York icon as the most romantic meeting spot in New York City and bringing old-world glamour to the next generation. Originally designed by Henry Hardenbergh in 1907 as a men’s bar, The Oak Room closed during Prohibition and re-opened in 1934 as a full service restaurant. The Oak Room’s detailed wood-paneled walls and barrel-vaulted ceiling remain today, as do the three carved niches with murals of German feudal castles that fill the arches. Executive Chef Eric Hara has reinvented classic American cuisine for this legendary restaurant, bringing his dedication to fresh, seasonal ingredients to one of New York ’s most memorable dining experiences.

The Oak Bar

Overlooking the vibrant views of Central Park, the newly restored Oak Bar at The Plaza Hotel has resumed its standing as New York’s most famous bar. Guests can enjoy distinctive seasonal cocktails and a menu from Executive Chef Eric Hara while surrounded by the original oak bar and artist Everett Shinn’s original murals of Central Park on winter evenings.

EXECUTIVE CHEF ERIC HARA

Eric Hara, the Executive Chef of the legendary Oak Room at The Plaza Hotel, has reimagined classic American cuisine for a contemporary palate. While Hara’s seasonal menu is innovative and playful, each dish is a showcase for the true flavors of top quality ingredients and the chef’s undoubted skill.
Though he first began experimenting with cooking at age 16, Hara, a native of Los Angeles, began his culinary career in earnest when he enrolled in a local hotel and restaurant school in Santa Barbara. After graduation, Hara worked with a number of celebrated chefs such as Michel Richard at his flagship restaurant Citronelle at the Santa Barbara Inn Hotel, John Downey at the acclaimed Downey’s in Santa Barbara, and Camille Schwartz at Restaurant Mimosa. Hara further refined his culinary technique at the Ritz-Carlton Laguna Niguel, and then at the Fairmont Chateau Lake Louise in Canada.
At the age of 26, Hara moved to New York City and became executive chef of The New York Times two-star restaurant Chez Josephine. Rounding out a career marked by a series of gifted mentors, Hara sharpened his skills alongside Rick Laakkonen before joining David Burke as executive chef at first Davidburke & Donatella and then at Fishtail. In 2007, Hara was named a “Rising Star Chef” for New York City by Starchefs.com for his continued innovation in the culinary world.

To make reservations please click the Open Table link or call 212.758.7777

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