| Carlyle Restaurant | |
|---|---|
 Interactive map of Carlyle Restaurant | |
| Restaurant information | |
| Established | 1930; 95 years ago (1930) |
| Head chef | Mark Richardson |
| Food type | Contemporary American cuisine |
| Dress code | Jackets required for dinner. |
| Location | 35 East 76th Street (atMadison Ave), on theUpper East Side, inManhattan, New York, New York, 10021, United States |
| Coordinates | 40°46′28″N73°57′47″W / 40.774371°N 73.96318°W /40.774371; -73.96318 |
| Seating capacity | 90 |
| Website | www.rosewoodhotels.com |
TheCarlyle Restaurant, formerlyDumonet at the Carlyle, is a Contemporary American cuisine restaurant located at 35 East 76th Street (atMadison Ave), in the back of theCarlyle Hotel, on theUpper East Side inManhattan, in New York City.[1][2][3][4] It was established in 1930.[5]
The Contemporary American cuisine is fresh and seasonal, and includes local items such as New Jersey scallops andDover sole.The Executive Chef is Mark Richardson.[6]
The elegant, gracious, plush restaurant is decorated in the style of an Englishmanor house.[2][7][8][9][10] It seats 90 diners, and has darkmahogany decor lightened by large floral arrangements.[11][12]Zagats described the restaurant as "Dorothy Draper"–esque.[1] Jackets are required for dinner.[1][13]
In 2013,Zagats gave it a food rating of 24, with a decor rating that was the second-highest on the Upper East Side, at 27.[1]
In 2000,Forbes gave it four stars.[14] In a 2002 review inThe New York Times, entitled "A Frump Does Something About It", William Grimes gave it one star and wrote that: "The Carlyle Restaurant used to feel like one big frayed cuff. Now it takes its rightful place alongside the dining rooms in Manhattan's finest hotels."[15] The following year he gave it two stars.[16]
carlyle restaurant.