Owned and operated by hospitality and real estate duo, Toby Moskovits and Michael Lichtenstein,The Williamsburg Hotel is an elegant boutique hotel located in the prime North Brooklyn area and is by far and away then coolest hotel I have ever had the pleasure of spending two nights in.
Designed by London-based design firm Michaelis Boyd Studio (Babington House UK, Soho House Berlin), the hotel’s 150 rooms and public spaces feature white-washed walls, luxe marble, double-height ceilings, Art Deco- inspired furniture, and sweeping views of the East River and Manhattan. Views that will stick in the memory banks for a lifetime.
The property houses The Lobby Bar, an incredible soaring space that serves expertly-crafted libations and is punctuated by a vibrant yarn art installation by Eric Rieger; The Restaurant, a stylish 105-seat New American bistro with a focus on pure, healthful foods and artisan breads baked in house in collaboration with Brooklyn Bread Lab (the hotel’s warehouse kitchen); The Rooftop + Pool, a seasonal destination for inventive cocktails and unobstructed views of the Manhattan skyline; The Water Tower, a chic and intimate new cocktail lounge and nightclub perched high above the hotel’s rooftop; The Ballroom, an elegant and malleable event space that can host 400+ well-heeled guests, and The Library Bar; a cosy, flexible space perfect for gatherings between 50-120 guests. If you find yourself looking for a great venue for a party in the big apple, this is your place.
Dedicated to being a good neighbour to the Williamsburg community, The Williamsburg Hotel hosts weekly community events like live music in The Lobby Bar, Brooklyn Flea, yoga with SYNCSTUDIO, and more. The hotel also offers guests an opportunity to explore Williamsburg with bikes and a signature Tuk Tuk, two different ways to get to know Brooklyn. (Go with the Tuk Tuk, it’s the only way to travel).
The only restaurant in Brooklyn that serves High Tea, The Restaurant at The Williamsburg Hotel embraces the age old tradition with a modern and eclectic flair – it’s the perfect destination for Brooklynites and travellers alike. Diving into The Restaurant’s collection of teas and treats in one of The Restaurant’s blue velvet banquettes is the perfect way to spend a relaxing afternoon.
The Restaurant is open daily for breakfast and dinner and under the guidance of Executive Chef Nicolas Caicedo, the eatery boasts a vegetable focused menu emphasising fresh, inventive seasonal fare with whole grains freshly milled in-house as well as local meat & fish produce. Caicedo strives to support Brooklyn vendors whenever possible and features local suppliers on each of his menus.
Chef Caicedo’s artfully composed dishes celebrate the seasonality and bounty of the region and feature locally-sourced whole grains and probiotic- rich sauces. The Williamsburg Hotel mills its own flour in partnership with Brooklyn Bread Lab (see our feature on Brooklyn coffee houses HERE ), and incorporates house-made pickles, cultured kefir and labneh, and locally-grown produce into its menu wherever possible.
The team at The Williamsburgh Hotel also includes Toby Moskovits who is an owner of the hotel and one of the city’s only female hoteliers. She plays an active role in the day-to-day management of The Williamsburg Hotel. From design, to food and beverage, and programming, Ms. Moskovits’s eye and excellent instincts are vital to the success of the hotel.
Beverage Director Rael Petit who strongly favours biodynamic wine selections and inventive cocktails that utilize fresh botanicals and fruits to complement the sustainably-minded culinary menu. An acclaimed mixologist Rael moved to New York City in 2003 from Switzerland for what was supposed to be a short summer vacation.
Owned and operated by the hotel’s culinary team, Brooklyn Bread Lab is led by Executive Pastry Chef Leah Morrow, a veteran of Per Se, Le Cirque, and Van Leeuwen Ice Cream. A native of the Champlain Valley in upstate New York, Leah grew up in a family of artists and restaurateurs, and boasts over a dozen years of culinary experience. With a passion for creating baked goods as delicious as they are beautiful, Leah brings ingenuity and innovation to Brooklyn Bread Lab. She recently debuted a new seasonal High Tea menu with savoury and sweet offerings, and is responsible for all breads and pastries served at The Williamsburg Hotel (made with the flour freshly milled at Brooklyn Bread Lab).
The other staff members from the desk clerks to the doorman couldn’t be happier to help you to make your stay just that bit better and your day to day requirements are simply not a problem for any of them.
I will return to The Williamsburgh Hotel on every visit to Brooklyn now and I’d highly recommend it’s the perfect base for a stay in NYC. Oh, did I mention that The Brooklyn Brewery is directly opposite!
ALL PHOTOS: The Williamsburgh Hotel supplied…thank you Elizabeth Lehmann xx
Christine Taylor stayed at The Williamsburgh Hotel in May 2019