NEW YORK CITY Restaurateur and acclaimed Chef Richard Sandoval will oversee food and beverage operations at the new Yotel pod hotel in New York City.
Richard Sandoval Restaurants will launch Four—an 18,000-sq.-ft. series of dynamic, connective dining and meeting spaces—when Yotel New York at Times Square West opens in June.
Sandoval was inspired by Yotel’s vision for Four when crafting menus for the Dohyo, Terrace, Green Lounge and Club Lounge. “Around the world, socializing revolves around food and drink. Flavors and rituals vary, but dining is ultimately what brings us together. At Four, Yotel created a dynamic series of gathering spaces, and we completed the experience with menus of small plates and sharing dishes,” Sandoval says.
The menu at Dohyo Restaurant showcases Sandoval’s signature blend of flavors, ingredients and techniques from around the globe. This space, named after and designed in the size and shape of a Japanese Sumo wrestling ring, caters to social diners with a menu of small plates served at long, communal tables that literally rise out of the floor thanks to a patented hydraulic system. After dinner, the tables can be lowered once again, transforming the space into a dance club or a performance space.
The Terrace is New York’s largest outdoor hotel space. Diners can choose from a menu of communal dishes served alongside pitchers of cocktails, bowls of punch and steins of beer. Two bars cater to relaxed drinking and lounging until late. The Green Lounge overlooks the outdoor terrace space and is a relaxed informal area for small groups to enjoy drinks and sharing plates.
A modern take on flexible meeting space, Club Lounge is a stylish yet informal space, perfect for both work and play, with a lounge and bar surrounded by private glass-enclosed Club Cabins available to rent by the hour or the day for smaller group events. Each Club Cabin is fitted with banquette seating, a coffee table that converts into a full-size dining table, a flat-screen TV and a video game console. Food in Club Lounge is served in easy to transport, signature bento-style boxes. As the day turns to evening, the bar opens and the lounge transforms into a social space with DJs at the weekend.