The Ritzy Rooftop Bar José Andrés Just Opened In NYC

Chef José Andrés has had a busy year. The World Central Kitchen, which he founded, has been extremely active in distributing meals in Ukraine amidst the backdrop of the Russian invasion. In fact, according to Food and Wine, the World Central Kitchen has served over 150 million meals there since the conflict began. José Andrés has also been busy with ThinkFoodGroup, the company he co-founded with Rob Wilder to oversee his acclaimed group of many different restaurant brands, per PR Newswire. And did we mention the spectacular new Ritz-Carlton property that just opened in New York City, where José Andrés is premiering several exciting new culinary concepts?

It was reported as far back as January 2020, per CPP-Luxury, that the chef and ThinkFoodGroup would manage all the food and beverage operations — highlighted by two restaurants and a rooftop bar — at the Ritz-Carlton in Manhattan's NoMad neighborhood. The hotel opened in July, Forbes observed, featuring 250 rooms with a view, and the first of José Andrés' restaurants in the location, Zaytinya. Wine Spectator notes that this restaurant, which like his restaurant of the same name in Washington D.C., offers Mediterranean cuisine that fuses elements from the culinary traditions of Greece, Lebanon, and Turkey.

But Zaytinya was merely the appetizer for Andrés' concepts that were scheduled to open at the Ritz-Carlton in NoMad this fall, per Forbes. The Bazaar restaurant is still yet to come, but his rooftop bar has now been unveiled.

Nubeluz, José Andrés' rooftop bar at the Ritz-Carlton, premiered Saturday, September 24, according to Eater. As its name suggests (nube is Spanish for cloud, while luz means light), the 50th floor aerie commands wow-factor views of Manhattan, both from the spacious indoor bar area, which seats 132; and on the two terraces, which seats 20 and 12, respectively. Per the Nubeluz website, the bar will be open nightly from 5 p.m., and reservations are currently available.

Forbes noted that when the hotel opened, Nubeluz was expected to be "Roaring 1920s"-themed, and the surroundings are certainly sumptuously elegant. As a PR Newswire press release explains, the bar was designed by Martin Brudnizki, with a "glittering jewel box" feel that reimagines the stylish luxury of a bygone era in New York seen through a contemporary perspective.

Yes, it's a bar, but Chef Andrés' culinary influence is felt in the selection of light fare that is available — notably, Jamón Ibérico from his native Spain. Snacks range from modest in price ($6 at the low end) to lavish ($950 for samplings of Beluga caviar), reports Delicious Food. Luxury standards like oysters and foie gras terrine are also on the menu, along with more creative offerings like New York-style bagel and lox cones topped off with cream cheese. ThinkFoodGroup's Miguel Lancha, meanwhile, curates the cocktail menu.