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New interpretations of timeless New York favourites and throwback dishes from another era offered at the iconic restaurant.


The new restaurant is helmed by Executive Chef Sylvain Delpique, formerly of 21 Club, who has designed a menu that features his own contemporary interpretations of timeless New York favorites and throwback dishes from another era. Designed by New York-based tonychi studio, the stylish and intimate 80-seat dining room will exude the glamour and charm of the 1930s and ’40s. The arrival of Dowling’s at The Carlyle marks the completion of a multi-year thoughtful transformation of the legendary property that also includes newly debuted guest rooms and suites.

This latest addition to The Carlyle family is named after Robert Whittle Dowling, former owner of The Carlyle and an influential urban planner known for his passionate efforts over half a century ago to revitalize the city. He acquired the hotel in the 1940s and was instrumental in turning it into the institution it is today and putting it on the map as a fashionable destination attractive to celebrities, politicians, royalty and tastemakers. It is through his whimsical vision that The Carlyle embodies a distinct sense of place, offering a welcoming, intimate and eclectic atmosphere for New Yorkers and visitors.

The menu at Dowling’s at The Carlyle will showcase American and European-style cuisine with an emphasis on tableside preparations. Breakfast includes specialties like Truffle Eggs Benedict and Brioche French Toast, while Lunch offers a wide selection of salads, a Fontina and Heritage Bacon Sandwich and Roasted Eggplant with Romanesco Cauliflower. Dinner service starts with East Beach Blonde oysters with a ginger-sake mignonette, Tuna Tartare with whipped crème Fraiche and sauce gribiche, the immortal Wedge salad with blue cheese, bacon and tomato confit and Hudson Valley Foie Gras Terrine.

Main Courses include Steak Tartare, Colorado Spiced Lamb Shank, Salt Baked Branzino, and Steak Diane, flambéed tableside with Cognac. House-made Waffle Fries with Bearnaise make the perfect complement. For Brunch, favorites like Quiche Lorraine and Croque Madame round out more decadent offerings such as Wagyu Skirt Steak and Eggs, Lemon-Ricotta Short Stack with maple butter, and the signature Carlyle Burger with house-made brioche, pickled relish and cheddar. A dedicated Carving Station for Prime Rib and Parmesan Crusted Faroe Island Salmon provides a charming tableau throughout the dining experience. Tableside dessert also adds an air of celebration, with a signature Sundae for Two featuring caramel-pretzel ice cream, chantilly, chocolate sauce and strawberry flambé.

Designed by New York based tonychi studio, the stylish and intimate, 80-seat dining room will exude the glamour and charm of the 1930s and ’40s. William Paley, long-time Creative Director of tonychi studio, designed the space to honor the luminaries that have enriched the hotel’s history. Paley was specifically inspired by acclaimed decorator Dorothy Draper, who introduced the high-contrast color palette into the hotel lobby in the 1930s. Riffing off her cinematic sense of escapism, the use of black and white throughout the restaurant feels just as worthy of a tuxedo occasion as it does a treasured afternoon amongst friends.

The walls are adorned with dark walnut wood panels finished in French polish to balance the existing architectural wall treatments. The ceiling is crisp white, a perfect contrast to the new dark wool carpet, allowing the eclectic mix of artwork to punctuate the walls. This collection includes a mix of classicism and avant-garde, such as five newly acquired Ludwig Bemelmans prints and paintings celebrating scenes from Madeline that pay tribute to the bar next door, works by local artists including Federico de Francesco and Ron Silver, and much more. For an added layer of texture, Paley incorporated etched leather banquettes by Capricorn Hides, who also did the delicately printed leather tabletops — inspired by old New Yorker sketches — that are featured throughout the main dining room. Though perhaps subtle in the overall magnitude of The Carlyle, these considered details are meant to be discovered in layers as guests revisit the hotel and help to write its next chapter.

For all inquiries visit , call 212-570-7192, or e-mail


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