The Mark has long been one of Manhattan’s defining addresses. It’s a place where Upper East Side elegance meets a worldly, slightly mischievous sense of style. Housed in a 1927 landmark steps from Central Park, the hotel’s Jacques Grange–designed interiors balance high French glamour with a contemporary New York sensibility. It’s a cinematic kind of setting: black-and-white marble floors, sculptural lighting, and a lobby that attracts everyone from gallery owners and filmmakers to fashion editors and international tastemakers. For years, it has served as the unofficial runway for the Met Gala, a testament to the hotel’s cultural pull and impeccably curated point of view.
Yet The Mark’s appeal stretches well beyond its polish. Guests return for the hotel’s imaginative experiences, each one created with a sense of whimsy and precision. There’s the private sailboat gliding through New York Harbor, the after-hours access to The Met, the bespoke Bergdorf Goodman shopping adventures, the in-house Frédéric Fekkai salon, and the nearly legendary Jean-Georges Haute Dog Cart stationed outside the entrance. Even everyday comforts, like the fleet of custom bicycles waiting at the ready, are fun and fanciful. Recently named one of the Top 50 Hotels in the World, The Mark consistently finds new ways to surprise even its most seasoned guests.
This winter, the hotel’s creativity takes on a festive new expression with the debut of its Holiday Chalet, a three-week alpine-inspired dining pop-up created in partnership with Caviar Kaspia. It’s a small, chic, and warmly lit escape that nods to Swiss winter charm. Lanterns glow against the evening air, soft textures cocoon each table, and the hum of Madison Avenue becomes part of the ambiance.
The heart of the Chalet menu is its indulgent à la minute raclette service. Wheels of Swiss gruyère, emmenthal, and Italian fontina are heated to a molten sheen before being poured over a warm baked potato. It’s simple, decadent, and entirely irresistible. Those who want to elevate the experience can crown the dish with a generous spoonful of Caviar Kaspia’s signature caviar. The rest of the menu reads like a greatest-hits list of comforting winter fare: a deeply savory French onion soup, a luxurious grilled cheese with cheddar and Monterey Jack cheeses and Imperial Baeri caviar, and an excellent selection of wines by the glass. For those strolling the neighborhood or returning to their suite, raclette is also available to go. No reservations are needed; the only requirement is an appetite.
While The Mark Chalet is a seasonal pop-up, it fits seamlessly into the hotel's ethos—luxury that is playful, and beautifully executed. It’s the kind of offering that reminds both loyal guests and first-time visitors why The Mark continues to define modern hospitality in New York. It's fresh, festive, and just a touch transportive.
Photos courtesy of The Mark
