Marcel, a new restaurant, has opened its doors at Sotheby’s New York, offering a refined continental dining experience within the renowned auction house. The establishment aims to provide guests with a luxurious culinary atmosphere, complementing Sotheby’s reputation for art and culture.
The restaurant is led by chef Michael White, who is known for his expertise in Italian and French cuisine. Marcel’s menu features a range of classic continental dishes, including Dover sole, steak au poivre, and soufflés, with an emphasis on high-quality ingredients and meticulous preparation.
Located on the ground floor of Sotheby’s headquarters on York Avenue, Marcel is designed to serve both visitors to the auction house and the general public. The dining room features elegant décor, with white tablecloths and art-inspired touches, creating a sophisticated setting for lunch, dinner, and special events.
According to White, the restaurant’s concept was developed to align with Sotheby’s legacy of excellence. “We wanted to create a space that reflects the artistry and refinement associated with Sotheby’s, while offering a menu that appeals to a broad range of tastes,” he said.
Marcel’s wine list has been curated to complement its continental offerings, with selections from both Old World and New World producers. The bar program includes classic cocktails and a variety of spirits, catering to diverse preferences.
The opening of Marcel follows a trend of high-profile restaurants partnering with cultural institutions in New York City. Sotheby’s leadership expressed enthusiasm for the collaboration, noting that the restaurant enhances the overall experience for clients and visitors.
Reservations for Marcel can be made online, and the restaurant is open for both lunch and dinner service. More information is available at this link.
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