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Roof at Park South

July 30, 2015, 5:06 p.m.

Roof at Park South
Roof at Park South

NYC’s top-notch cocktails seem to be most appreciated at the best rooftop bars. They may not all be easily found because they sit at the top of the finest restaurants, hidden on top of unmarked businesses or situated at the highest point of NYC’s luxury hotels. Rarely will you find quality cocktails in a DJ-sound tracked, sweat-soaked terrain of the common night club or local pub.

The Roof at Park South offers quite a unique experience with impeccable drinks directed by Beverage Director Ted Kilpatrick. The fact that they even have a “Beverage Director” speaks volumes of the quality of their cocktails. They offer equal value in their good eats with a menu created by award-winning Chef Tim Cushman. Couple those compliments with an immaculate and unobstructed view of the New York City skyline, and this venue just may be considered a favorite in the NYC rooftop bars circle. So what’s the inside scoop at this NYC rooftop above the Park South Hotel you ask? Well, here you go!

WHAT TO ORDER: The alfresco drinks come courtesy of fellow Beantown import Ted Kilpatrick (Beacon Hill’s No. 9 Park) and are broken down into four categories. Under “Effervescent and Easy-Drinking,” you’ll find the sparkling-wine-finished Airmail ($18), a mellowing blend of Martinique rhum agricole, lime and honey, while the “Fancy” roundup offers the Count & Countess ($17), a white Negroni fortified with fruit-forward grappa and caramel-y oat whiskey. Martini stirrers have five riffs at their disposal: One is improved with Kubler absinthe ($15), another stirred with mint leaves ($15).

THE GOODS: Views as stunning inside as they are outside. Overlooking the Chrysler and Empire State buildings, the copper-sided lounge is decked out with cantilevered banquettes, sunset-orange canopies and a crackling glass-front fireplace. Hot tip: Snag a seat near the hearth to keep you toasty on breezy summer nights—if the flowing Negronis haven’t warmed you up already.

HOOK, LINE & SINKER: For the bar’s small-plates operation, Tim Cushman veers outside his sushi-and-soba groove, dispatching Mediterranean-hopping fare like crocche’ di Napoli ($10), crusty casing yielding to creamy Yukon golds and fontina, and roulades of salmon crudo ($14), dotted with dill pesto and garum, Rome’s answer to fish sauce. For caviar lovers, the caviar spoon ($50) loaded with Black River Osetra roe and lush sea-urchin sugo it's absolutely delish.



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