New York, New York, July 19, 2016 – With the recent opening of Covina and Covina Café by James Beard Award-Wining Chef Tim Cushman and Nancy Cushman, the Park South Hotel, owned and developed by Atlantic Stars Hotels & Cruises, has completed its $20 million dollar top-to-bottom renovation and repositioning. The intimate 131-room boutique property now boasts four different restaurant concepts by the husband and wife duo, along with modernized rooms, and an upgraded hotel lobby and public areas.
“Our vision was for Park South to be a place where neighbors and travelers could come for surprising and uniquely crafted local experiences,” said Atlantic Stars Hotels & Resorts Managing Director, Tom Glassie. “We noticed the rise of luxury apartment buildings in the surrounding area, and the neighborhood’s burgeoning restaurant scene, and seized the opportunity to create a destination that reflects an authentic New York City feeling.”
The New Park South Experience
Nestled in the Park Avenue South neighborhood, formerly known as Rose Hill, the transformed Park South Hotel joins the area’s thriving gastronomic district as a hub for diverse restaurants appealing to travelers, New Yorkers and culinary industry elite. Led by recently appointed General Manager, José Lema, along with the talented Cushman team, the hotel is an up-and-coming hotspot for unexpected culinary and cultural experiences rooted in the local community.
“In addition to updating the look and feel of the hotel, we’ve enhanced its guest services and programming– fully elevating the Park South to a four-star brand, “said General Manager, José Lema. “The hotel’s staff and Cushman team have been integral to this process, working closely to create a distinct identity for the Park South that centers on culinary experiences.”
Designed by ABI Design, the Park South’s Superior and Executive Guest room accommodations were modernized to reflect a chic, yet minimal Art-Deco influence. The color palette embodies tones of rich champagne, warm grays and cream, while textures give a nod to 1930s era glamour with satin and velvet materials. Custom-made dark cherry furniture, bedding and chandeliers were added to each room. All closets were redesigned and bathrooms were upgraded with modern vanities. Additionally, guest corridors were adorned with a photo series called “City Respite,” by photographer Nicole Capobianco, depicting Manhattan’s greatest parks – each floor representing a different park.
Other features and amenities at the hotel include a 400 square-foot-library for guests to read books and unwind; complimentary on-site fitness center; complimentary business center; and complimentary high-speed Wi-Fi internet throughout the hotel.
Food & Beverage
Housed inside the new Park South Hotel is an assortment of restaurants by Chef Tim Cushman and wife Nancy Cushman, an Advanced Sake Professional, which include Covina, Covina Café, o ya NYC and Roof at Park South. The beverage program is curated by acclaimed Beverage Director, Ted Kilpatrick, who previously served as bar director at Chef Barbara Lynch’s flagship No. 9 Park in Boston – nominated under his management for “World’s Best Restaurant Bar” in 2012 and 2013 at the Spirited Awards during Tales of the Cocktail, New Orleans. Inventive Pastry Chef, Deanie Hickox, leads the dessert portion of the food program. All restaurants are designed by Cass Calder Smith Architects (CCS).
“New York is one of the most dynamic food cities in the world, and it is an intense honor to be part of the culinary cityscape and to have opened multiple concepts in the Park South Hotel all under one roof,” said Chef Tim Cushman and Nancy Cushman. “The mission for all of our concepts is to surprise and delight our guests. From the award-winning contemporary Japanese cuisine at o ya and Covina’s inviting bar and coastal Mediterranean wood-fired fare, to the homemade pastries at Covina Café and the cocktails with a spectacular view of the city at Roof at Park South, there is something for everyone. Whether it’s the international business or leisure traveler, or the incredibly loyal neighbors in this exciting and ever-evolving neighborhood, we’re excited to be part of it all.”
Covina, which launched in March, showcases a multi-faceted dining room with a U-shaped bar and engaging open kitchen, including views of both the wood grill and the copper tiled Stefano Ferrara soft-stone oven. Seasonal American cuisine, with inspirations from the coastal regions of the Mediterranean is offered at the restaurant. The menu incorporates elements from Cushman’s travels while demonstrating his innovative culinary style that gained him critical acclaim. Menu highlights include small plates, greens and grains like the Covina Hummus, Hungarian Fry Bread and Asparagus “Cacio e Pepe”; main entrees including a Half or Whole Herb Roasted Chicken, Lamb Kofte Skewers, Whole Daily Fish and Wood Grilled Grass Fed Dry Aged Ribeye; Housemade pasta dishes such as Mandilli and San Marzano and House Milled Farro Farfalle; and Pizza including classics like Margherita and Marinara, along with contemporary offerings such as Charred Brussel Sprout & Fontina. All pizza serves as a nod to Cushman’s training with master pizzaiolo Carmine D’Amato –borrowing tradition and technique from both New York and Naples styles.
The beverage program provides something for everyone with a wine list that highlights smaller producers and lesser known varietals and bottles, all of which serve to introduce guests to styles they know, but growers with whom they may not be familiar. Cocktails are a mix of classic and contemporary offerings like the El Diablo made with a split base of tequila and mezcal, ginger syrup, cassis, lime, and ginger beer as well as the Apple Martinique made with green Jolly Rancher infused rhum agricole and fresh pressed green apple juice.
Covina houses a separate take away section on 27th Street, aptly named Covina Café, which is open daily. In addition to a selection of inventive pastries and sandwiches created by Pastry Chef, Deanie Hickox, Covina Café will also serve Counter Culture Coffee and teas from Rare Tea Company. In the evenings, the space converts into an extension of the dining room.
o ya NYC
Contemporary Japanese restaurant, o ya NYC, is situated just off of the hotel’s lobby, in a brownstone structure attached to the hotel on 28th Street. Offerings are designed to encourage exploring a variety of flavors throughout the meal experience. The overall menu includes creative nigiri-style sushi and sashimi, as well as a variety of cooked dishes like Wagyu Beef. Available daily, the 18-course Omakase tasting menu includes a variety of fresh, seasonal and contemporary sushi and sashimi dishes, followed by cooked, savory courses and dessert. Okii Ringo, or “Big Apple,” is a 24-course menu, incorporating unique and seasonal ingredients in to the daily Omakase. An à la carte menu is also offered, and an extensive list of premium sakes, shochus and Japanese whiskys are available.
Upscale yet relaxed, the space is a balance of old and new elements touting Japanese carpentry, glazed kiln tile, steel, and fabric that contrasts with the exposed brick and concrete. An expansive eating counter made from walnut timber is the main highlight of the space, and the seating consists of a long upholstered banquette, plus four intimate booths built from cedar and walnut concealed behind a simple wood screen.
Roof at Park South
Open for its third season, the Roof at Park South is an oasis located above the Park South Hotel. The bar and lounge provides a unique seasonal rooftop experience complete with impeccable cocktails and dishes by the Cushman team. Presenting unobstructed views of the New York City skyline and the Chrysler Building, the Roof is a laidback hotspot for parties and summertime events.
Known for Ted Kilpatrick’s signature Margarita and frozen options like the Overproof Pĩna Colada and Daiquiri Por Mi Amante, the cocktail menu also offers a category of “Crushables” including the Bitter Mai Tai and Whisky Smash, along with classic options such as the Duke’s Martini, which is served with a portion of caviar.
New menu offerings this season include Funnel Cakes topped with Blueberry Sugar and Growler Service –a large format drinking style for beer similar to bottle service. Growlers of summertime brews are on tap for large groups, and can be paired with some pizzas. Additionally, the Roof hosts bar pop-ups and residencies, providing a space for some of the most acclaimed cocktail bars from across the country to set up camp.
Meetings and Events
Epicurean-focused meetings and events, catered by Cushman Concepts, are a specialty at the Park South. Over 1,200 square feet of meeting and event space including an industrial meeting room boasting a spiral staircase in the atrium leading to Covina, and a private rooftop meeting space, seamlessly accommodate corporate gatherings. Business and leisure dinners, parties and private celebrations are hosted in a range of unique spaces including Covina’s private and semi-private dining room, o ya NYC, and the Roof’s fireside lounge and umbrella areas.
The Park South Hotel resides on 28th Street between Park Avenue South and Lexington – a short walk from Madison Square Park. Strategically positioned near Murray Hill, NoMad, and Flatiron, the Park South is surrounded by a resurgence of new restaurants, offices, and luxury condominium developments. Available transportation hubs include the Six Line at Park Avenue and 28th, Penn Station, Path trains, and Grand Central Station.
For reservations and additional information, please visit www.parksouthhotel.com or call 212-448-0888.
About Atlantic Stars Hotels & Cruises
Atlantic Stars is a hospitality company that welcomes travelers to premier locations along the East Coast’s most exciting destinations. From Martha’s Vineyard to Miami’s South Beach, the brand has assembled outstanding boutique hotels and inns in the most appealing locales along the Atlantic seaboard.
About Chef Tim & Nancy Cushman
Chef Tim Cushman is a James Beard Award winning chef who has spent the last 30 years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, London, Mexico and Taiwan. He served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago where he developed menus for multiple new concepts, including Maggiano’s (Nation’s Restaurant News – ‘hot new concept’ 2000), Shaws Crabhouse, Ed Debevic’s in the US & Japan, Ambria, Café Baba Reeba and others. Tim has also been recognized in the development of two other Nations Restaurant News ‘hot new concepts’- Stir Crazy and Sullivan’s Steak House.
In the early 80’s, Tim was part of the pioneering food movement in California, working with talented chefs like Michael Roberts of Trumps and Roy Yamaguchi of 385 North. This was the beginning of a food journey, which would take him around the world for over twenty years before returning to Boston to open his own restaurant, o ya, in 2007.
Nancy Cushman’s experience includes the concept and creation of the highly acclaimed, award-winning o ya restaurant, as well as over a decade of prior experience in brand Building and Marketing for Fortune 500 clients as well as Human Resources.
Nancy’s passion for sake was sparked during her career in Chicago. After her first sake experience, she became fascinated with it and made studying the beverage her mission. She left her career as an advertising executive and in 2006, and completed the Sake Professional Course in Japan with John Gauntner, who is recognized as the world’s foremost sake expert. In Boston in March 2007, she opened o ya, a contemporary Japanese restaurant, with her husband Tim Cushman.
Park South Hotel
124 East 28th Street
New York, New York 10016