The Paris Café — Restaurant in New York

The TWA Hotel is a Renaissance Faire - but set in the 1960's, not the 1550's. Back in mid-last century (and I am from the mid-last century) the entire vibe and aesthetic of the building (which was built in 1962) takes you back to that mix of time and not quite space. I could go on about the entire Hotel experience, but for this first part, let me tell you about me - and the Restaurant "Paris Cafe" (by Jean-Georges).

You do not want to eat cheap here. You buckle in for first class Concord cuisine. We were not disappointed. Yes, the bill was worth a one-way ticket NY to DC (with a great deal) but the meal? To steal a saying; "Out of this world". Well, top of the line at least.

1 (Because I have spent my life in the service industry/performing arts) the SERVICE! was what I hope my dream team would provide. Respectful, personable, professional Staff. Timely attention, and one-on-one interest in YOU. Candice!!! Please teach what you do to others outside this Hotel.

2. The AMBIENCE is all part of the Hotel WOW I was talking about earlier. I can slip back to when I was a kid. And the crowd dining about me all seemed happy and entertained, even those to whom even the 2010's are pre-history.

3. The Food - well, I am coming back to the NY area in about 3-5 months. I will route my travel through JFK to experience Paris Cafe again. And if I need to meet a friend/associate anywhere near here - we are coming here. A broad menu, with enough margins to please most all tastes and aversions. We had a staple (Fish & Chips), and I have rarely seen it served so pleasantly plated and with such perfect batter... and I am from Seattle. The Whole Cauliflower was about 4 flavors of bold vegetable delight, with a cous cous layer and pomegranate highlights. The opener was a Pear, Apple, and Endive Salad and it set off the taste buds for a fast rise to the clouds.

Service, Ambience, Food.

The Staff is to be proud. The Management should be thrilled with the Staff. Everyone seemed to be HAPPY being here. As were we.

My best,...

A Hospitality Gem at Paris Café, TWA Hotel

As someone who works in the hospitality industry and owns a restaurant myself, I naturally find myself observing service dynamics wherever I go. Yesterday, I spent nearly an hour sitting at Paris Café at the TWA Hotel, and what I witnessed deserves recognition.

The café was extremely busy this morning, with a steady flow of customers coming in nonstop. And yet—Sonam, the sole front-of-house staff on duty, managed the entire operation single-handedly. From expertly preparing coffee drinks and cocktails to refilling water, taking orders, and maintaining a calm, professional demeanor—she did it all with incredible grace and efficiency.

I enjoyed a perfectly made flat white with my fish & chips, and as I observed the service, I realized just how rare it is to come across someone like Sonam. Her multitasking skills, attentiveness to detail, and genuine hospitality are not just impressive—they’re invaluable.

If management reads this: You have a gem in Sonam. She’s not just keeping things afloat; she’s elevating the guest experience entirely on her own. I truly hope she’s recognized for the value she brings—not just today, but every day. Because people like her are hard to replace. I’ll be uploading a photo of her in action—not to critique, but to celebrate. She’s the kind of professional who inspires trust, admiration, and customer loyalty.

Thank you, Sonam, for reminding me why hospitality, at its best, is...

Experienced disappointments in food, service and general maintenance. My shoes were almost vacuumed at reception, when a woman w/vacuum cleaner feverishly scoured the spotless red carpet as we gave our name to the hostess. Her services would have been better served with a dustbuster along the exterior glass walls that meet the floor in the dining room. Here debris was collecting adjacent to cold air spewing, floor mounted linear diffusers. Free standing, chrome art deco lamps lined the windowed wall of glass, and highlighted this missed location for housekeeping.

Before we ordered dinner, a waiter delivered a wire basket w/3 cold rolls and butter. My butternut squash soup was tasty, but came to the table without a soup spoon. I had mushroom encrusted salmon, which was just okay over mashed potatoes. My husband's fish and chips were lacking in the crispy department and the chips consisted of three cooked potato slices. We lost the wait staff's attention halfway through dinner and it was a challenge to get someone's attention for dessert. When my capuchino arrived, it was tasty, but not hot enough. The bittersweet chocolate pudding was worth the wait, but I had already finished my beverage. Perhaps my expectations were too high for John-Georges, after eating at his other restaurants. Unfortunately, the evening was a culinary disappointment inside an architectural wonder from early 1960. Its a pity the food and service didnt compliemenr...