Cinq à Sept

/sɛ̃k a sɛt/

Cinq à Sept translates to five to seven — the hour the French set aside for the things that happen after work and before dinner, when good intentions tend to slip. It's also our rooftop dining experience.

At the helm is Chris McLaughlin — trained in classic French technique at the French Culinary Institute, raised cooking alongside his Sicilian grandfather, and seasoned by some of the biggest hospitality moments around: Nobu, Brooklyn Mirage, the New York Yankees with Legends Hospitality. He brings that same precision to something much smaller and much slower: a handful of tables, dishes meant to be shared, abandoned, and returned to.

It's all happening inside a Michelin Key–awarded property, though no one's behaving like it.

Cinq à Sept is reserved exclusively for hotel guests. Book your stay to reserve your table.