During our last stay in New York, we had the pleasure of discovering one of the best hotels in New York: The Mark.
This magnificent 1927 building is located on the Upper East Side, a stone’s throw from the Museum Mile. Reopened in autumn 2009, with its 100 rooms, 18 suites and 32 Tower Suites, The Mark is New York’s best-kept secret, appreciated by the stars for its discretion and luxury.
Just a few minutes’ walk from the Metropolitan Museum, The Whitney, The Guggenheim and Central Park, The Mark is surrounded by the best shopping on the Upper East Side.
Based on the extraordinary expertise of a talented group – including designer Jacques Grange, 3-star Michelin chef Jean Georges Vongerichten, the world’s most famous hairdresser Frédérik Fekkai and visionary manager Olivier Lordonnois – The Mark Hotel is the new model of French style, perfect service and American comfort and technology.
Jacques Grange’s decor has given this place a new lease on life, while preserving the soul of its history.The hotel’s spacious rooms have a refined design that makes you feel immediately at home. Service is impeccable.
Tower Suites even come with full Boffi kitchens and washing and drying machines, so you can feel right at home.
For sports, you’ll be accompanied by John Sitaras and his gym equipped with the latest machines.
If you’re in the mood for beauty, Frédéric Fekkai’s hairdressing salon will take care of you. As for shoes, the hotel has a John Lobb service to give your shoes a second life.
When it comes to gastronomy, the hotel is one of New York’s most sought-after spots, with Michelin-starred chef Jean Georges Vongerichten and The Mark restaurant, a veritable local star.
If you’re in the mood for a ride, all you have to do is borrow one of the bikes provided by the hotel.
The Mark’s new project, to open New York’s largest suite.
A photo published by Pascal @luxsure (@luxsure) on
The Mark
Madison Avenue at 77th Street
New York, NY 10075
212.744.4300 Phone
212.606.3100 Fax
For toll-free reservations:
866.744.4300 gold
Cette publication est également disponible en :
