Dining

Item Description

Return to old New York by dining in the Oak Room at the Plaza Hotel where Brigitte Bardot and Jackie Kennedy Onassis left their mark. Four guests will enjoy a lavish dinner prepared by renowned chef Eric Hara and each dish will be expertly paired with wines by the in house sommelier.

The Oak Room, a New York landmark and iconic meeting spot within the Plaza Hotel, is re-introducing elegance to Manhattan by providing an ideal option for the uptown crowd that wants to see and be seen. The Oak Room caters to city power players with a fresh seasonal menu and updated atmosphere. The Oak Bar serves as an informal gathering place for New York’s luminaries, with distinctive cocktails and a separate bar menu along with the classic view of Central Park South from its windows.

Eric Hara is Executive Chef of the Oak Room in The Plaza hotel. Hara has reinvented classic American cuisine for the legendary restaurant, bringing his dedication to fresh, seasonal ingredients to one of New York’s most memorable dining experiences.

Since first stepping behind a stove at the age of 16, Hara has displayed the kind of innate understanding of flavor that distinguishes the nation’s best chefs.

He began his culinary career when he left Los Angeles for the hills of Santa Barbara, where he attended a local hotel and restaurant school. After graduating, Hara went on to work with such celebrated chefs as Michael Richard at his flagship eatery Citronelle, John Downey at the celebrated Downey’s in Santa Barbara, and Camille Schwartz at Restaurant Mimosa. He then honed his skills at the Ritz-Carton Laguna Niguel and the Fairmont Chateau lake Louise in Canada.

At the age of 26, having already amassed nearly a decade of culinary experience, Hara moved to New York and became executive chef of New York Times two-star restaurant Chez Josephine. Rounding out a career marked by a series of gifted tutors, Hara sharpened his skills alongside Rick Laakkonen before joining David Burke as executive chef at David Burke & Donatella.

Hara was later awarded Star Chefs “Rising Star Chef” for New York City for his continued innovation in the culinary worlds. Most recently he launched David Burke’s newest restaurant Fishtail by David Burke, where he showcased his new American cuisine and refined hand at seafood.

Item Special Note

Additional shipping fee of $3 applies to this item. Limited to four people. Gratuity is not included.