Annona

Named for the Roman goddess of the harvest, Annona takes its culinary inspiration from Italy while showcasing Long Island's bountiful produce and products. Our menu changes regularly and is governed by the products available at market. Many dishes will be roasted in our wood burning oven. Our large vegetable and herb garden, tended, sits outside the kitchen and will be a source of fresh produce as well as inspiration.

Why are so many of the city's fascinating restaurants in hotels? This street-level dining room is an exercise in elegance, with dusky blue draperies and banquettes, gold accents, and floor-to-ceiling windows (all the better to people-watch). It draws a business crowd, Yorkville shoppers, and hotel guests, serving scrambled eggs with smoked salmon and capers for breakfast, seafood risotto with morel mushrooms and asparagus at lunch, and pan-seared Black Angus medallions in red-wine sauce for dinner. The desserts are to die for, especially the caramelized pineapple tart with rum ice cream.