Grayson Hotel opened earlier this month at 30 West 39^th St. paying homage to the turn-of-the-century industrialization of New York and the cross-cultural culinary awakening it inspired. The hotel’s industrial-chic personality shines through a crowning arrival design: a two-story steel spiral staircase connecting the street level with an indoor-outdoor dining experience on the second floor. This new-built hotel is owned, developed and managed by Fortuna Hotel Collection and joins The Unbound Collection by Hyatt brand as its first New York City property.

© DDreps

Each of the hotel’s 296 guestrooms showcase a collection of artwork curated by Indie Walls. A full-service global art consultancy, Indie Walls highlights beloved historical sites in New York City and provides a thought-provoking and inspiring environment.

Decor in both the rooms and suites feature vintage books and objects representing Grayson Hotel, fully immersing guests in the local culture and unique story of the building.

In-room amenities include a butler-style minibar service offering to-go craft cocktails, snacks and other beverages. Other amenities include Lather bath and body products in the bamboo lemongrass scent; custom-designed, hooded bathrobes; and a bronze statue of the hotel’s mascot, Grayson, the French bulldog.

© DDreps

Acclaimed New York City-based hospitality company Apicii and an all-star team of hospitality veterans, like chief culinary officer Jonathan Benno of Michelin-starred restaurant Benno and beverage director Kyle Tran, will open multiple dining experiences at Grayson Hotel. Inspired by the team’s deep knowledge and experience with Mediterranean and Mexican cuisine, the hotel’s culinary and beverage concepts will deliver a much-needed oasis.

The ground-floor, all-day restaurant Harta offers a pan-Mediterranean brasserie, featuring a collaborative menu between chef Jonathan Benno and executive chef Mark Zuckerman. Highlights include artichokes with red kuri squash and rainbow carrots; brodette with a variety of seafood in a tomato-saffron broth; and black bass with artichokes, fennel, radish and vadouvan broth.