Marcel

Set in Marcel Breuer’s 1966 landmark—the former Whitney Museum that now houses Sotheby’s—the restaurant carries a sophisticated Upper East Side energy. The highly styled design features elegant staff uniforms and a unique bread service where a baguette is served directly on the table with three types of butter. The kitchen delivers authentic French classics like frog legs, escargot, and cod au gratin, finished with generous desserts. While the room manages to feel both elegant and cozy, the professional service is sometimes described as robotic and lacking warmth.