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A Visit to The Iroquois New York, a Small Luxury Hotel
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A Visit to The Iroquois New York, a Small Luxury Hotel

- On Location with Roberta

Salon Ziba


200 West 57th Street
New York, NY
212-767-0577
www.salonziba.com

salon@salonziba.com
Open seven days a week
Ask for Alonso

A Visit to The Iroquois New York
www.iroquoisny.com
49 West 44th Street
New York, NY 10036
212.840.3080
800.332.7220

A Member of
Small Luxury Hotels of the World
www.slh.com
Triumph Hotels
www.triumphhotels.com

Dining at The Iroquois New York:

Triomphe
www.triomphe-newyork.com
Lantern’s Keep
www.lanternskeepny.com

Dr. Roberta E. Zlokower
December 5, 2012


In a recent stay at The Iroquois New York, in the midst of moving from one apartment to another, I was totally at home, pampered with attentive service, welcomed to fine dining and cocktails, and always in the hub of New York’s culture and the arts. The Iroquois, a member of Small Luxury Hotels of the World, takes theater ticket orders online, and its two well-informed Concierges, Vanessa and Alan, have connections to Broadway, Museums, Sports, and beyond. For my stay, I was eager to be located near Jazz, Theater, and Museums, and the West 44th Street location, quite a historical block, is also a short walk to many of the finest jazz clubs, all Broadway shows, Museum of Modern Art, International Center of Photography, Fifth Avenue designer stores, the 47th Street Diamond district, and Bryant Park, with its gorgeous carousel. The NYC Bar Association and the Harvard Club of NYC are on the block, as well as the New York Yacht Club and The Penn Club. Many historic townhouses and carriage barns of yore are now flourishing as boutique luxury hotels, and The Iroquois New York, built at the turn of the 20th Century, evokes elegance and warmth. Click Here for a history of The Iroquois New York.

The front desk staff at The Iroquois New York instantly greets you, every time you return, and hot coffee and lemon-water are complimentary daily. There’s even a New York Library where you can meet friends or relax and read. Computers and printers are also available in the Library. The 24-hour Gym has treadmills and machines, and it’s nice and cool. My queen bedded room had excellent Wi-Fi and large-screen television reception, and my desk was wide enough for a laptop, full-size printer, and papers and Playbills for shows I was reviewing. West 44th Street, between 5th and 6th Avenues, is extremely quiet for midtown, and the gleaming tip of the Chrysler Building reached above the office buildings and Clubs for a postcard-perfect view. The daily housekeepers were bubbling with task-oriented tidiness, leaving the wood-paneled room and marble-brass bath like new, each and every day. Chocolates and daily weather cards were left on the pillow each evening as well. On the first night’s stay, room service brought me Assorted Artisanal Cheeses with Fresh Fruit and Baguette, along with crispy cold Chardonnay.

Later in the week, I stopped by Lantern’s Keep, a cocktail salon, and watched Head Bartender, Theo Lieberman and his staff make amazing and decorative drinks, in a dark-paneled space, for socializing and light dining, adorned by expansive images of Degas’ sensual ballerinas. Lantern’s Keep has a lot of buzz, and it’s a great party space destination. My charcuterie and cheeses were exemplary with a cocktail, called “Iroquois #2”, made with cognac, pineapple juice, lemon juice, cane sugar (which I skipped, making my drink extra tart), yellow chartreuse, and angostura bitters.

On another evening, I dined at Triomphe, which notably features a Chef’s six-course tasting menu with wine pairings. My dinner was two courses, served at the Bar, and the Seared Sea Scallops with Porcini Mushrooms was outstanding. Sofien, the head Bartender, also my waiter, was full of life, a raconteur, and he made the experience extra special. My Crispy Bronzino, with Roasted Cauliflower, Eggplant Puree, and Shrimp Ceviche was steaming hot and memorable enough to want to return just for this dish. Sofien shook up an English Sparkler, made with Tanqueray, St. Germaine, lemon, mint, and Prosecco. My second cocktail was a Watermelon Martini, mixed with Ketel One, Midori, and fresh watermelon. There was no way I could add desert, but, again, it’s a reason to return.

Triomphe’s Executive Chef is Jason Tilmann, who describes his cuisine as seasonal French-American. Chef Jason is from Michigan and was raised on a farm, so fresh garden vegetables are intrinsically important to him. His mother was an Italian cooking aficionada, and his father, a dentist, kept the garden thriving. Chef Jason switched early on from pre-med to culinary studies, and, in New York, worked at Danielle and the David Burke Townhouse. He explored Japanese cuisine on sojourns to Japan, assisting in the menu planning of the original Mandarin Oriental. Chef Jason has traveled the globe, working in various capacities in fine restaurant kitchens in Singapore and Florida. He even picked up conversational Spanish, working with non-English-speaking staff.

Chef Jason, upon coming to Triomphe, found that many dishes were wildly popular, and those remain on the eclectic menu. He also introduced new dishes, with garden beets and baby lettuce, scallops, coriander-crusted Australian rack of lamb, and pan fried chicken liver. For each season, Chef Jason introduces dishes that reflect the best of what’s in the farmer’s markets, as well as new dishes he was inspired to create. About 60 guests could dine, seated, including at the Bar, at any one time, and the ambiance of Triomphe is classy and comfortable, with wide tables and aisles. At leisure, Chef Jason likes to grill on his apartment patio with his wife, who owns children’s ballet studios.

Kudos to The Iroquois New York, a fine boutique, luxury hotel, for visitors from around the globe, as well as savvy New Yorkers, who need a home, while moving homes. The Iroquois has it all.



The Iroquois New York
Courtesy of Roberta Zlokower



Alex and Irem at the Front Desk
The Iroquois New York
Courtesy of Roberta Zlokower



Iroquois "#2 Cocktail"
Shaken and Stirred Up
The Iroquois New York
Courtesy of Roberta Zlokower



Iroquois "#2 Cocktail"
Lantern's Keep
The Iroquois New York
Courtesy of Roberta Zlokower



Theo Lieberman at the Bar,
Head Bartender
Lantern's Keep
The Iroquois New York
Courtesy of Roberta Zlokower



Degas Ballerinas Adorn the Walls
Lantern's Keep
The Iroquois New York
Courtesy of Roberta Zlokower



Charcuterie with Artisanal Cheese Board
The Iroquois New York
Courtesy of Roberta Zlokower



Interior of Triomphe
The Iroquois New York
Courtesy of Roberta Zlokower



Jason Tilmann, Exec. Chef
Triomphe at The Iroquois New York
Courtesy of Roberta Zlokower



Jason Tilmann, Exec. Chef, and
Sofien, Head Bartender
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Sofien Creates "The English Sparkler"
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Sofien Creates "The English Sparkler"
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Warm Banana Nut Bread
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Seared Sea Scallops, Porcini Mushroom
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Melissa and David with
Sofien, Head Bartender
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Crispy Bronzino, Roasted Cauliflower,
Eggplant Puree, Shrimp Ceviche
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Sofien Creates a Watermelon Martini
Triomphe Bar at The Iroquois New York
Courtesy of Roberta Zlokower



Patrick at the Front Desk
The Iroquois New York
Courtesy of Roberta Zlokower



Vanessa, Daytime Concierge
The Iroquois New York
Courtesy of Roberta Zlokower



Alan, Nighttime Concierge
The Iroquois New York
Courtesy of Roberta Zlokower



Elvis and Mylene at the Front Desk
The Iroquois New York
Courtesy of Roberta Zlokower



Bill, Bellman at the Door
The Iroquois New York
Courtesy of Roberta Zlokower



Arion, Bellman in the Hallway
The Iroquois New York
Courtesy of Roberta Zlokower



Anowar with Room Service
Courtesy of Roberta Zlokower



Camille at Breakfast at Triomphe
Two eggs sunny-side up, bacon and potatoes
Courtesy of Roberta Zlokower



Madeline and Server, Julia, at Breakfast at Triomphe
Oatmeal with rum raisins, blueberries, cinnamon
Courtesy of Roberta Zlokower



Roberta's Breakfast at Triomphe
Two eggs sunny-side up, bacon and potatoes
Courtesy of Roberta Zlokower



Full Moon over the Chrysler Building
View from My Room at The Iroquois New York
Courtesy of Roberta Zlokower



Alonso Salguero, Founder - President Salon Ziba
with Robert Holmes, General Manager, Iroquois Hotel
in Triomphe Restaurant
Courtesy of Roberta Zlokower



Alonso with Seared Sea Scallops
Courtesy of Roberta Zlokower



Lobster Dumplings with Wakame Salad
Courtesy of Roberta Zlokower



Sole Meunier, Toasted Almonds,
Green Beans and Fingerling Potatoes
Courtesy of Roberta Zlokower



Alonso and Chef Jason Tilmann of Triomphe
Courtesy of Roberta Zlokower


For more information, contact Dr. Roberta E. Zlokower at zlokower@bestweb.net