Some of the new hotel restaurants in New York are better than others. The Club s ballroom is now Virot s dining room. Lighting from the towering ceiling does not do the job at the table top. Some of it is good, such as tiny gnocchi with truffles and cream, a sardine tart, crispy squab, baked salmon with green lentils and smoked salmon sauce, avocado soup with peekytoe crab. Some of it is pretty small, such as two shrimp as an appetizer, two lamb chops as entree.
Service is spastic, still learning, by their own admission.
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