There is something rather wonderful about discovering that a restaurant you have admired for years is even better when you finally sit down to enjoy a proper meal. For the second installment of my Sunday Brunch series with Prince Mario-Max, we headed to The Parliament, located at 557 Lexington Avenue at 50th Street, inside The Benjamin Royal Sonesta New York. Having attended several events at The Parliament, where the food was consistently spectacular, I had long wanted to review the restaurant. When I missed The Benjamin’s centennial celebration kickoff, brunch seemed the perfect way to make up for lost time. And what a delicious decision that turned out to be.

The timing could hardly have been more appropriate. The Benjamin Royal Sonesta is beginning a year-long celebration leading up to its 100th anniversary in 2027, honoring a century of New York architecture, hospitality and history. Originally opened in 1927 as the Hotel Beverly, this Midtown landmark was designed by Emery Roth, the celebrated architect whose buildings helped define the Manhattan skyline. Its neo-Romanesque design, distinctive octagonal tower and sculptural owls are reminders of an era when New York buildings were created not simply to occupy space, but to make a statement.

The hotel’s architectural significance extends well beyond its elegant exterior. Georgia O’Keeffe immortalized the building in her 1929 painting New York, Night, capturing its illuminated presence against the Manhattan skyline. Designated a New York City landmark in 2017, The Benjamin underwent a $25 million renovation completed in 2024, refreshing its accommodations while preserving the residential sophistication that has distinguished it for nearly a century. The property was subsequently named Hotel of the Year by the New York chapter of the Hospitality Sales and Marketing Association International in 2025.

The Benjamin’s history is filled with wonderfully New York characters and establishments. Kaufman Pharmacy, which opened in the building in 1946, became a Manhattan institution, while Kenny’s Steak Pub, established in 1961, attracted New York Giants players and hosted NFL Pro Football Luncheons. Television personality Robert Q. Lewis also called the hotel home, reportedly staging publicity photographs on the terrace of his Suite 18A. These are the details that make a building more than a landmark. They give it a personality.

The centennial festivities began with an October reception in partnership with Untapped New York and Robyn Roth-Moise, Emery Roth’s great-granddaughter, offering a look at the architect’s legacy through archival photographs, original drawings and historical artifacts. Throughout 2027, guests can look forward to special experiences inspired by the hotel’s past, including terrace tea recalling a 1927 advertisement, historically inspired cocktails at The Parliament and even a commemorative anniversary pillow joining the hotel’s celebrated pillow menu. Leave it to a grand New York hotel to understand that history should be experienced as well as admired.

But back to brunch, because the food deserves its own standing ovation.

We began with a $7 cold brew and $7 hot tea, and I also sampled a mocktail made with Passionfruit and ginger beer ($15).

Prince Mario-Max, who has a particular affection for fresh fruit, ordered the Fresh Cut Seasonal Fruit ($16), presented with clover honey, mint and an extraordinary fresh apple sorbet. The presentation resembled an elegant sundae, but it was the sorbet that stole the show. Light, refreshing and bursting with apple flavor, it was out-of-this-world delicious. It takes considerable imagination to make a fruit course memorable, and The Parliament accomplished exactly that.

Served the way he likes it

For his main course, the Prince selected the Smoked Salmon Benedict ($28), featuring Catsmo smoked salmon, spinach, a cage-free egg, hollandaise, Parmesan and breakfast potatoes. It was a sophisticated interpretation of a brunch classic, with the richness of the salmon and hollandaise balanced by the spinach and Parmesan.

I chose the Golden Vanilla French Toast ($21), accompanied by warm strawberries, caramelized banana, hazelnut crumble and whipped cream. Now, French toast is hardly an unfamiliar dish, but this was something special. The fruit brought warmth and sweetness, the hazelnut crumble added texture, and the entire creation was indulgent without losing its elegance. It was so delicious that after I finished mine, Prince Mario-Max ordered one for himself. There is no greater endorsement of a dish than watching your dining companion abandon all restraint and order exactly what you just enjoyed.

I also ordered the Thick Cut Bacon ($15), although calling it bacon almost seems inadequate. This was closer to a steak, substantial, beautifully prepared and utterly satisfying. Anyone accustomed to a few thin, forgettable strips on the side of a breakfast plate is in for a delightful surprise.

Since the Prince had decided that a second entrée was absolutely necessary, our wonderful server, Rezour, brought me the Almond Pot de Crème ($18), with smoked vanilla bean and citrus. This dessert was sheer perfection. Topped with vanilla-caramelized mandarin oranges and featuring the unmistakable richness of fresh vanilla bean, it had a wonderfully smooth texture and a citrus finish that brought the entire meal into balance. After the richness of brunch, it was precisely what I wanted without having known I wanted it.

Then there was the service. Rezour was exceptional, delivering what I can only describe as six-star hospitality. Attentive, gracious and genuinely invested in making the experience memorable, Rezour exemplified the kind of service that distinguishes a lovely meal from an occasion worth writing about.

Special thanks also go to Ivan and Misfittoys for arranging our visit at the last minute. Their efforts made this second installment of Sunday Brunch with Prince Mario-Max an especially delightful experience.

I should confess something. Breakfast has never been my favorite meal, and the prospect of getting up early on a Sunday has never filled me with enthusiasm. I generally believe Sunday mornings were invented for sleeping in, not making reservations. But The Parliament has me seriously reconsidering that philosophy. Between the remarkable French toast, unforgettable apple sorbet, substantial bacon, exquisite dessert and exceptional hospitality, I found myself thinking that perhaps Sunday mornings deserve a second chance.

As The Benjamin Royal Sonesta prepares to celebrate a century of New York history, The Parliament offers a delicious reminder that great hospitality is not merely about preserving the past. It is about creating experiences people will remember long after the plates have been cleared.

And if Prince Mario-Max ordering a second French toast is any indication, this particular brunch was a royal success.

The Parliament, 557 Lexington Avenue at East 50th Street, New York City. Weekend brunch is served Saturday and Sunday, 8 a.m.–2 p.m. Also open for

New York knows how to celebrate autumn, but there is something particularly charming about escaping the city’s concrete canyons for a ferry ride, a little fresh air, and a sea of pumpkins. On Saturday, October 24, Governors Island transforms into a seasonal playground as Pumpkin Point returns to Nolan Park, bringing more than 10,000 free pumpkins, festive entertainment, and enough Halloween spirit to make even the most sophisticated Manhattanite embrace their inner child.

Against a backdrop of historic houses, leafy pathways, and spectacular harbor views, Pumpkin Point offers a quintessential New York autumn experience without the trek to an upstate pumpkin patch. Here, the skyline replaces the rolling countryside, and the journey begins with a ferry rather than a hayride.

The festivities extend beyond choosing the perfect pumpkin. Visitors can unleash their artistic ambitions with pumpkin painting, wander through the island’s natural beauty on guided nature walks, or embrace its more mysterious side with ghost tours that add a deliciously spooky twist to the afternoon. Community activities, live entertainment, and seasonal food vendors round out the celebration, creating an atmosphere that is equal parts harvest festival and Halloween party.

Then there are the pumpkins. More than 10,000 of them, free for the taking under the festival’s distribution rules, make this one of the city’s more generous seasonal traditions. Whether your aesthetic leans toward a perfectly polished jack-o’-lantern or something delightfully crooked and full of personality, there’s a pumpkin waiting to become part of your Halloween décor.

What makes Pumpkin Point especially appealing is its setting. Governors Island has long been one of New York’s most delightful escapes, a place where the city’s relentless pace gives way to open lawns, winding paths, and the pleasure of simply wandering. Add autumn foliage, costumed children, creative activities, and the occasional ghost story, and the result is a fall outing with genuine character.

In a city where seasonal entertainment can come with frightening price tags, Pumpkin Point offers something refreshingly uncomplicated: a beautiful setting, a little imagination, and the pleasure of celebrating autumn together.

After all, sometimes the best New York adventures begin by leaving Manhattan behind.

October 24–25, 2026 | 10 a.m.–5 p.m. | Nolan Park, Governors Island

One useful detail from the official announcement: the festival runs both Saturday and Sunday, and visitors should bring a reusable bag. Pumpkins are limited to one per person per household, while supplies last. The festival is free, although ferry transportation may cost extra.

The first in a new Times Square Chronicles series exploring where to brunch in New York City

One of my favorite things to do in New York City is brunch. There is something wonderfully indulgent about sitting down with friends over a leisurely meal, knowing that nobody has to rush off to work or answer the demands of an ordinary weekday. Saturday brunch is lovely, but Sunday has my heart. It is a day to linger, laugh, catch up, savor something delicious, and enjoy whatever weather New York decides to deliver.

Monday through Saturday, you can live on salads and soup. Sunday deserves a little decadence.

That is the inspiration behind a new Times Square Chronicles series. Every Monday, through January, we’ll introduce you to a restaurant worth considering for your next weekend brunch. Whether you’re gathering with friends, celebrating a birthday, entertaining visitors, or simply treating yourself, we’ll help you find somewhere that makes the occasion special.

The idea came about when I was trying to plan a 90th birthday celebration for my dear friend Pat. Finding a really good brunch restaurant turned out to be far more difficult than I expected. There are plenty of places serving eggs and pancakes, but finding somewhere with wonderful food, atmosphere, service, and that indefinable quality that makes you want to stay is another matter entirely.

So Prince Max and I decided to do the exploring for you.

Our first stop was an obvious choice: Blackbarn, at 19 East 26th Street, overlooking Madison Square Park. We already love this restaurant, but surprisingly, neither of us had experienced its brunch or lunch menu. What better place to begin than somewhere that has already won our affection?

One of Blackbarn’s pleasures is its location. Directly across from Madison Square Park, it offers the opportunity to turn brunch into an entire New York afternoon. Wander through the park, explore Eataly, browse the neighborhood shops, or stumble upon a street fair or a little unexpected art. Even Home Depot is nearby, should your Sunday indulgence inspire a sudden decorating project. This is New York, after all. Half the fun is discovering what happens between destinations.

Blackbarn serves brunch Saturday and Sunday from 10:30 a.m. to 3 p.m. Neither Prince Max nor I drink, so we began with chamomile tea and iced coffee. For those who prefer their brunch with bubbles, the restaurant offers 90 minutes of bottomless Varichon & Clerc Privilège Blanc de Blancs from Savoie, France, for $35 per person.

Our meal began with a delightful little gift from the kitchen: cornbread muffins topped with a crust of honey. Sweet, comforting, and just enough to make us anticipate what was coming next.

We followed with the Warm Buttermilk Biscuits ($9), served with peach preserves and whipped butter. These are not the dense, heavy biscuits that leave you wondering whether you should have ordered something else. They pull apart into delicate, peeling squares, while the chunky peach preserves tasting wonderfully fresh. A simple dish, beautifully done.

Normally, we would have ordered Blackbarn’s Bao Buns ($15), filled with crispy pork belly, pickled carrots, and chipotle aioli. They are among our favorite dishes here, and absolutely delectable, but we had enjoyed them just three days earlier at a food tasting, and this particular afternoon was dedicated to new discoveries. Consider the bao buns a recommendation from previous experience.

Prince Max selected the Eggs Benedict ($28), prepared with smoked salmon, hollandaise, an English muffin, and home fries. He savored every bite. He also ordered the Seasonal Fresh Fruit ($13), because I swear this man cannot enter a restaurant without ordering fruit. Some people collect watches. Prince Max collects fruit plates.

I went in a more adventurous direction with the Savory Croughnut Madame ($27). Imagine a rosemary-Parmesan croughnut layered with ham, a fried egg, Tarentaise cheese, and gem lettuce. The combination is wonderfully inventive, with the savory richness of the cheese playing against the pastry’s texture. It is not your grandmother’s brunch sandwich, and that is precisely the point.

I accompanied it with Loaded Potatoes ($15), dressed with sour cream, bacon, and chives. Rich, flavorful, with just the right tang, they made the entire experience feel deliciously extravagant.

Of course, no proper Sunday brunch should end without dessert, particularly when the menu offers Rum Butterscotch Bread Pudding ($15), served with homemade vanilla ice cream and toffee sauce.

This is the dish I would tell you not to miss. Scrumptious, comforting, gloriously indulgent, with the warmth of butterscotch and the richness of toffee, it is everything a great bread pudding should be. If you’re going to abandon restraint for an afternoon, this is a good way to do it.

Blackbarn also knows how to make dining an occasion. On October 25, Thorgy Thor returns to Blackbarn with Halloween on her mind, another reason to keep an eye on the restaurant’s calendar.

What made this particular brunch memorable wasn’t simply the food. It was the pleasure of sitting across from a friend, talking about everything and nothing, laughing, tasting something new, and allowing the afternoon to unfold without watching the clock. That is what I want this series to celebrate.

New York has extraordinary restaurants, but brunch is about more than what arrives on the plate. It is about the company, the neighborhood, the unexpected conversation, the walk afterward, and the luxury of giving yourself a few hours simply to enjoy being alive.

Blackbarn gave us exactly the kind of afternoon we were looking for, with inventive dishes, familiar favorites, a memorable dessert, and one of Manhattan’s loveliest parks just outside the door.

If you’re wondering whether Prince Max ordered enough fruit, I suspect he’ll make up for it at our next destination.

Blackbarn: 19 East 26th Street, New York, NY
Weekend brunch: Saturday–Sunday, 10:30 a.m.–3 p.m.

Join us every Monday through January as Times Square Chronicles explores New York City’s brunch scene, one delicious destination at a time.

Chef John Doherty welcomes Executive Chef Israel Reyes as one of Manhattan’s most beautiful restaurants unveils a delicious new season.

There are restaurants you visit for the food, others for the atmosphere, and a select few that understand dining is an experience involving every sense. Blackbarn Restaurant, overlooking Madison Square Park at 19 East 26th Street, belongs firmly in that last category. In a city overflowing with dining options, it remains my personal favorite for its extraordinary combination of design, impeccable service and food that consistently makes me want to return.

This is not a restaurant that needs to shout for attention. It has something far more valuable: confidence, character and an understanding of hospitality that makes guests feel genuinely welcome.

That sensibility was on full display during Blackbarn ‘s fall preview, an evening that brought together some of the city’s leading food critics, culinary insiders and influencers to celebrate the changing season and welcome the restaurant’s new Executive Chef, Israel Reyes, who will work alongside Chef and Owner John Doherty.

For Doherty, whose culinary career has long been associated with exceptional standards and sophisticated American cooking, the arrival of Reyes marks an exciting new chapter. Together, they are introducing a fall menu that embraces the warmth, richness and abundance of the season without sacrificing the creativity that has made Blackbarn such a distinctive dining destination.

Executive Chef, Israel Reyes, T2cs Suzanna Bowling, Chef and Owner John Doherty and Prince Mario – Max

And what a delicious introduction it was.

The evening began with dishes that immediately demonstrated the kitchen’s ability to balance refinement with genuine pleasure. A Yellow Beet and Carrot Kale Salad brought together earthy vegetables, spicy pepitas, fried goat cheese croquettes and a creamy orange dressing. It was a celebration of contrasting textures and flavors, with just enough indulgence to make even the most devoted salad skeptic reconsider.

The Butternut Squash Risotto was autumn in a bowl, combining the natural sweetness of squash with bacon lardons, watercress, grapes and truffle. Rich and luxurious, it captured the comforting side of seasonal cooking while introducing unexpected notes of freshness.

Then came the Heritage Pork Belly Chicharrones, which deserve their own moment of appreciation. Quite simply, they were among the yummiest things of the evening. Pork belly is a dish that can easily become overly heavy, but when its richness is balanced by that irresistible crispness, the result is pure culinary pleasure. These were the kind of bites that make polite conversation temporarily irrelevant.

Blackbarn ‘s Confit Pear & Gorgonzola Pizza used spicy coppa, hazelnut, caramelized onion, arugula, truffle hot honey. Ingredients that speak to the kitchen’s willingness to take something recognizable and give it a sophisticated twist.

The Chicken Empanadas, served with mole and queso fresco, offered a satisfying interplay of savory richness and spice.

The Beef Bulgogi Skewers, accented with scallions and sesame crumbs, introduced a welcome Asian influence. Rather than restricting itself to a narrow definition of American cuisine, Blackbarn embraces the international flavors that make dining in New York so endlessly interesting.

Of course, no celebration of autumn would be complete without cocktails, and Blackbarn’s seasonal creations were every bit as memorable as the food. Sweater Weather, a gorgeous combination of apple bourbon, Blackbarn’s signature Eagle Rare bourbon, lemon, Grand Marnier and apple cider, was particularly enchanting. It tasted like a chilled glass of fresh apple cider, yet somehow warmed your entire soul as you drank it. Autumn in a glass, with a sophisticated little kick.

Then came Oaxacan Autumn, an intriguing blend of Rosaluna mezcal, Brugal rum, pumpkin spice and lemon. The surprise was its flavor, which reminded me immediately of Honees Honey Filled Drops, those wonderful old-fashioned candies with their unmistakable honey sweetness. There was something nostalgic, comforting and deliciously unexpected about it. Two completely different cocktails, both capturing the season beautifully, and both proving that Blackbarn’s creativity extends well beyond the kitchen.

Then there were the desserts.

A Peanut Caramel Sundae delivered the kind of unapologetic indulgence that makes dessert feel like a reward rather than an afterthought with tapioca for a surprise. The Pumpkin Cheesecake Ice Cream, with ginger snaps, chocolate bites and apple cider glaze, was another inspired nod to the season, bringing together the flavors of autumn in a playful, contemporary presentation.

Roasted Figs with shortcake cookie, whipped ricotta and aged balsamic offered a more delicate conclusion, balancing fruit, creaminess and acidity. For those who believe no memorable meal should end without a showstopper the pear and spiced cake with eggnog sauce and the chocolate caramel tart provided a suitably elegant finale.

What makes Blackbarn especially appealing, however, extends well beyond the plate.

The restaurant’s striking interiors marry rustic warmth with architectural sophistication, creating a space that feels both expansive and intimate. It has the kind of effortless elegance that so many restaurants attempt to manufacture but few achieve. The atmosphere is lively without becoming overwhelming, polished without being pretentious, and the service has that increasingly rare quality of anticipating what a guest needs without interrupting the experience.

It is this attention to detail that separates a good restaurant from a truly memorable one. Beautiful surroundings mean little if the food disappoints, and even extraordinary cuisine loses its appeal when hospitality becomes an afterthought. Blackbarn understands that the three must work together.

The fall preview also offered a glimpse of what lies ahead, with new food and cocktail offerings, seasonal programming for fall and winter, holiday celebrations and an upcoming merchandise collection. It is a thoughtful expansion of the Blackbarn experience, inviting guests to make the restaurant part of their celebrations throughout the year.

Chef and Owner John Doherty

With Executive Chef Israel Reyes joining John Doherty in the kitchen, the restaurant is entering the new season with renewed creative energy while remaining faithful to the qualities that have earned it such a loyal following.

Executive Chef, Israel Reyes, Chef and Owner John Doherty

For me, Blackbarn has always represented something special about New York dining. It is a place where beautiful design, exceptional hospitality and genuinely exciting food come together without competing for attention. Each enhances the other, creating an experience that feels complete.

In a city where restaurants open and close with dizzying frequency, that kind of consistency is something worth celebrating.

Blackbarn doesn’t simply serve dinner. It reminds you why going out to dinner in New York can still feel like an occasion.

Blackbarn Restaurant is located at 19 East 26th Street, overlooking Madison Square Park. For menus, reservations and upcoming seasonal programming, visit www.blackbarnrestaurant.com.

The legendary Midtown landmark brings cocktails, cabaret and a little Sondheim sophistication to a cause that touches millions.

There is something wonderfully New York about turning a cocktail into a cause, especially when the setting is The Algonquin Hotel, where literary legends once traded barbs over lunch and the city’s theatrical elite have long felt at home. This October, the historic Midtown institution is trading its familiar Blue Bar glow for a decidedly rosier hue, celebrating Breast Cancer Awareness Month with cocktails, cabaret, live entertainment and fundraising benefiting the American Cancer Society’s Making Strides Against Breast Cancer.

The centerpiece is a cocktail with a Broadway pedigree: Sunday in the Park, a playful nod to Stephen Sondheim’s Sunday in the Park with George. Like its theatrical inspiration, this is an exercise in color and composition, though the canvas is considerably smaller and considerably more delicious.

The cocktail reimagines the classic Cosmopolitan with E11EVEN Vodka, Combier liqueur d’orange, Re’al Lychee Syrup Purée and fresh lime juice, finished with ripe raspberries. Available throughout October at The Blue Bar Restaurant & Lounge, it offers guests an opportunity to raise a glass while raising funds, with a portion of each sale benefiting the American Cancer Society’s Making Strides Against Breast Cancer initiative.

Behind the pink lighting and beautifully garnished cocktails is a reality that deserves attention. According to the American Cancer Society’s 2026 estimates, approximately 321,910 American women will be diagnosed with invasive breast cancer this year, and 42,140 will die from the disease. About one in eight women will develop breast cancer during her lifetime, making it one of the most consequential health concerns facing women in the United States.

The numbers are sobering, but they also tell a story of remarkable medical progress. More than four million breast cancer survivors are living in America today, and when invasive breast cancer is diagnosed before it has spread beyond the breast, the five-year relative survival rate exceeds 99 percent. When the disease has spread to distant parts of the body, that figure falls to approximately 32 percent.

These statistics underscore the importance of timely screening, access to treatment and continued research. They also explain why Breast Cancer Awareness Month is about considerably more than wearing pink.

Throughout October, The Algonquin will host weekly happy hours from 5 to 8 p.m., featuring specially created pink cocktails and live entertainment. The musical lineup includes Rocco of The Snow, Broadway performers and cabaret evenings, giving the hotel’s fundraising efforts an appropriately theatrical flourish.

For a property whose history is inseparable from New York’s cultural life, the marriage of entertainment and philanthropy feels particularly fitting. The Algonquin’s legendary Round Table once attracted writers, critics and performers whose conversations helped define an era of American wit and sophistication. Nearly a century later, the hotel continues to understand the appeal of gathering people around a table, although this October the conversation carries an additional purpose.

The initiative also arrives during a fresh chapter for the landmark hotel. Following the completion of its renovation in June 2026, The Algonquin has introduced refreshed menus at The Blue Bar, bringing renewed energy to one of Midtown’s most recognizable gathering places while preserving the character that has made it a New York institution.

Making Strides Against Breast Cancer, the American Cancer Society’s nationwide fundraising movement, supports the fight against breast cancer through research, advocacy and services for people affected by the disease. The Algonquin’s month-long programming offers New Yorkers and visitors an inviting way to participate, whether by enjoying a cocktail, attending a performance or simply joining a conversation that could encourage someone to take their health more seriously.

There is, of course, an important distinction between awareness and action. Pink ribbons and illuminated buildings may draw attention, but access to screening, early diagnosis, effective treatment and compassionate support are what change lives. A diagnosis does not arrive with a convenient calendar date, and the need for help does not disappear when October ends.

Still, there is something to be said for an evening that combines pleasure with purpose. At The Algonquin, a cocktail can be an occasion for generosity, a cabaret performance can bring people together, and a familiar Midtown landmark can remind us that the most meaningful traditions are those that continue to serve the present.

Sondheim understood that art could reveal the extraordinary within the ordinary. This October, The Algonquin is offering its own interpretation: a little pink, a little music and a toast to the lives worth fighting for.

For more information, visit The Algonquin Hotel or learn about the American Cancer Society’s Making Strides Against Breast Cancer.