It’s February, which means New York City is getting pounded with snow, sleet, freezing rain, and everyone’s worst enemy, wintry mix. We’ve locked ourselves inside and our inboxes are clogged with Seamless confirmations. Never fear, hermits of New York City. Hotel Chantelle on the Lower East Side serves brunch on a covered roof, no matter what the season.
Executive Chef Seth Levine describes the food at Hotel Chantelle as, “Whimsical, fun, and French.” They’re churning out playful dishes nonstop. When asked when the kitchen is at its busiest, chef Levine said, “The easy answer would be Saturday during a packed brunch, early happy hour crowd, and then a busy dinner, and now starting a introduction into late night dining. The truth is every day at Hotel Chantelle is becoming busier and busier for the kitchen. With the launch of our happy hour menu, and sharable snack section we don't have a real slow time.”
Chef Levine takes traditional dishes like chicken and waffles and gives them a personal touch with maple cotton candy. Instead of lox and cream cheese on a bagel, it’s served on a platter with Nova Scotia salmon, everything bagel chips, cream cheese, tomato, cucumber, capers, and lemon. Click through our slideshow to see the tuna tartare cigar.
Jane Bruce is the Photo Editor at The Daily Meal. Follow her on Twitter @janeebruce.