aims to deliver “a luxuriant cocktail and culinary destination for after-work drinks, dinner, and late-night entertaining” via four distinct environments.
Guests enter the midtown Manhattan club through the Playboy Gallery, with walls lined with never-before-seen Playboy images, to get to the Playboy Bar. The low-lit room, with black wooden panels and gold accents, includes a DJ booth and multiple lounge tables with plush sofas and velvet seating.
Beyond the bar lies the Playboy Lounge, where guests will find signature the Playboy Bunnies dressed in their iconic costume and outfitted with accessories designed by Roberto Cavalli. The lounge area is actually four distinct spaces: the Mansion Lounge, Grotto Lounge, Bunny Lounge and Royal Salute Lounge. The space is outfitted with Baroque ceilings, large leather couches, a custom-built, 600-gallon exotic aquarium (with a bunny head reef centerpiece) and a one-of-a-kind masterpiece backgammon table.
The Playboy Black Box is only open to a limited number of privileged guests for private and corporate events. Then there’s the Rabbit Hole, a three-level speakeasy lounge that will be accessible only to select VIP Playboy Club Members.
Mixologist Fred Dex heads up the Playboy Club’s beverage program, with signature cocktails such as the Careless Whisper, with Grey Goose vodka, Combier Pamplemousse liqueur, St. Germain liqueur, cranberry juice; and the Q, with Belvedere Single Estate rye vodka, Dolin Dry vermouth, Lillet, sea salt and orange bitters. The cocktail menu is accompanied by a selection of high-end spirits, plus a prominent wine and Champagne collection curated by wine director and sommelier Andrew Bell.
Nobu restaurant veteran Richie Notar, who serves as the Playboy Club’s creative director, created the food menu. Dishes include Yellowfin Tuna with crispy rice, spicy mayo and roasted sesame; Spanish Turbot Meuniere with capers and brown butter; and Wagyu Miyazaki Steak with toast, tomato jam and butter.
The Playboy Club New York, which is open daily from 5 p.m. to 4 a.m., also features a sushi menu created by executive chef Tabitha Yeh.
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Author: Melissa Dowling