“My passion lies in melding my culinary life experiences to create dishes that offer a fresh and healthy take on American cuisine by incorporating European and Asian flavors and techniques. My menu reflects the city‘s diverse mix of cultures and its influence on the classic tastes we have known for generations.”

Combining classic American cooking and his own Asian/European-inspired technique, Executive Chef Michael Fred of New York's famed Lowell Hotel on the tony Upper East Side creates contemporary and sophisticated new American cuisine using the absolute freshest seasonal and regional ingredients available.

On an ordinary day, Chef Michael might dish up Gotham's most superb orange-vanilla infused French toast or exotic curried lamb kabobs, or even (homegrown) young zucchini blossoms stuffed with Blue Claw lump crab. By creating dynamic, yet classic fare that combines unusual ingredients with classic techniques, he continues to enhance and expand appreciation for fine cuisine in Manhattan.

Gracious warmth and style envelopes The Pembroke Room at The Lowell. Nestled in a serene setting on the second floor, The Pembroke Room is one of New York City's best kept secrets and is favored by those that meet for power breakfast, as well as weekend brunch, afternoon tea and cocktails.

Afternoon tea in The Lowell has become a New York social ritual. Guests can indulge themselves with traditional scones and Devonshire cream, finger sandwiches, fresh berries and cream, pastries and petit fours, and more than 20 select teas from around the world. Hors d'oeuvres and spirits are also available.

The Lowell is the ideal venue for a private, yet deluxe affair. We offer a beautifully classic ambiance with personalized and contemporary cuisine. Whether you are planning a private five course dinner, a cocktail soiree, or an intimate wedding celebration our event staff sees to it that your occasion is tailored to reflect your style.

The Pembroke Room can accommodate up to 70 guests for your event, or inquire about our unique Specialty Suites for smaller gatherings.

A distinctive steak and chop house, as seen by the critics: ‘One of the Top 10 Steakhouses of America’, Wine Spectator. ‘A prime cut above the usual…’ FORBES. “Steaks and chops are seared to juicy perfection”, TOWN & COUNTRY. Pure and simple native food, as if it were haute cuisine, NY Daily News. “One of 100 best new restaurants in America”, ESQUIRE. “Paragon of a New York Steakhouse”, NEW YORK TIMES