Monday, December 30, 2013

Celebrate 2014 in New York City

Celebrate 2014 in NYC!! 

At the start of 2014, let us give you 14 Great Things to do while you are visiting New York City….
Take in the Theater by seeing one of the many shows on Broadway this year. The long running Lion King, Jersey Boys, Phantom of the Opera,  and Mamma Mia are musicals like no other.  If you prefer the Sounds of Jazz or Dance Performances, ask our Guest Service Manager about tickets to Jazz at Lincoln Center or the New York City Ballet.

Art Gallery’s, World Class Museums, City Tours, and Fabulous Shopping at Macy’s Herald Square and the exclusive shops of Madison Avenue are all a short walk from the Hotel.  Our staff tells us that Century 21, a multilevel department store Downtown, sparkles with more frocks to socks, and coats to totes, at great savings!

And when you return from your journey, we invite you to enjoy the services at the Radisson Martinique, including the Martinique Café for a great grilled burger, or try the French Onion Soup and mussels at Petit Poulet French Bistro, our complimentary Business Center, all located on the Lobby Level; the Fitness Center on the Lower Lobby level, and Kum Gan Sang Korean Barbeque on the Mezzanine Level.  Also, please visit our PGA Gallery located on the 2nd floor of the Hotel
The Radisson Martinique is at your service whenever your travels bring you to New York City!
Best wishes for a wonderful 2014!.

Tuesday, December 10, 2013

It's Time to Visit NYC Baby! Book our Baby Explorer Package...

 
At the Radisson Martinique, we know what it’s like to travel in New York City with a baby; we’re parents too.
Now your Manhattan getaway just became easier. The Radisson Martinique on Broadway is pleased to offer the Baby Explorer Package including many items parents on-the-go need for a fun and enjoyable vacation.
Your package includes:
  • Access to the Martinique Club Lounge
  • Additional safety features including
    • Corner-guards
    • Doorstops
    • Outlet covers
  • Baby’s Away® baby gear rentals (additional fees apply)
  • Breakfast per adult with choice of room service or in-restaurant dining
  • Helpful parent guide to the Big Apple to help you find New York’s hidden family treasures, playgrounds, activities and even late night spots for your jet-lagged little one
  • In-room sofa, Pack-and-Play crib, microwave, refrigerator, Spa Sounds white-noise machine
  • Upgraded accommodations to a Martinique Club Level Room
To reserve Baby's Away® rentals please contact the hotel directly at rhi_many@radisson.com or by calling +1 (212) 736-3800.
Upgrade your stay to a Family Suite and enjoy the luxury of a separated bedroom and living room, perfect for nap-time.
Still in need of essential baby gear? Well, that just got easier, too. The Radisson Martinique has partnered with Baby’s Away®, a national baby rental supply company, to provide additional baby must-have items delivered to the hotel prior to your arrival. For your peace of mind, all baby gear is safety checked and thoroughly cleaned and sanitized before each use. The best quality strollers, car seats, activity play centers and more are available for daily or weekly rental for an additional fee. Please contact the hotel directly to arrange your rental.

Terms and Conditions
  • May not be booked for more than 28 nights
  • Must book seven days in advance
  • Rate available all days
  • Identification required
  • Tax and gratuity not included

Book Now!

Tuesday, December 3, 2013

Tis the Season at the Radisson Martinique!


Tis the Season….and New York City is All Dressed up for the Holidays!

Take advantage of the magnificent sights and sounds of New York City this Holiday season.    The annual Rockefeller Center Christmas Tree….The extravagant decorations in the windows of Macys, Saks Fifth Avenue, Lord and Taylor, Bloomindales and Bergdorf Goodman.


The Metropolitan Museum of Art continues a longstanding holiday tradition with the presentation of its Christmas Tree and 18th Century Neapolitan Nativity Scene, a favorite of New Yorkers and visitors from around the world.


Make your Holiday reservation at the Radisson Martinique and the many amenities including the Martinique Café,  Petit Poulet French Bistro, Guest Manager Desks, and our Business Center,  all located on the Lobby Level;  the Workout Room in the Lower Lobby, and Kum Gan Sang Korean Barbeque on the Mezzanine Level.  


We are thrilled to welcome you to our wonderful city and wish you all the best this Holiday Season!

Monday, December 2, 2013

Super Bowl Deal

The Radisson Martinique Cyber Monday Limited Sale - From 6pm-8pm ONLY - Unbelievable Super Bowl Deal: Book a room anytime between 1/30 - 2/5 - Classic $199 per night, 2-Beds $219, Club Level $249 per night. BOOK NOW

25% Off Any Room - Any Date

The Radisson Martinique Cyber Monday Limited Sale - From 4pm-6pm ONLY - 25% Off Every Room/ Every Date (No Blackouts) http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER

Package Upgrade

The Radisson Martinique Cyber Monday Limited Sale - From 2pm-4pm ONLY - Free Package Upgrades - Upgrade to a great packages for no additional charge.
Shopping- http://www.themartinique.com/macys.html Breakfast- http://www.radisson.com/offers/7153146
Pet- http://www.themartinique.com/petfriendly.html
Park- http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=PARK #cybermonday

30% off Every Room - Every Date

The Radisson Martinique Cyber Monday Limited Sale - From 12pm-2pm am ONLY - 30% Off Every Room/ Every Date (No Blackouts) http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER #cybermonday

Winter Spectacular Rate

The Radisson Martinique Cyber Monday Limited Sale - From 10am-12pm ONLY -Winter Spectacular: January & February for $149 per night. Upgrade to a Martinique Club Room for $199 (all dates except 1/30-2/2) - http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER #cybermonday

FREE Breakfast with Your Reservation

The Radisson Martinique Cyber Monday Limited Sale - From 8am-10am ONLY - Free Breakfast Included with reservation - Enjoy Breakfast on us! http://www.radisson.com/offers/7153146 #cybermonday

Friday, November 29, 2013

FREE Room Upgrade

The Radisson Martinique Black Friday Limited Sale - From 6pm-8pm ONLY - Free Room Upgrade! Book a room now and receive a FREE UPGRADE (No Black Outs) -http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=UPGRD

Super Bowl Deal

The Radisson Martinique Black Friday Limited Sale - From 4pm-6pm ONLY - Unbelievable Super Bowl Deal: Book a room anytime between 1/30 - 2/5 - Standard Rate $250 per night. Club Rate $275 per night. http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER

Have Breakfast on Us!

The Radisson Martinique Black Friday Limited Sale - From 2pm-4pm ONLY - Free Breakfast Included with reservation - Enjoy Breakfast on us! http://www.radisson.com/offers/7153146

Winter Spectacular Sale

The Radisson Martinique Black Friday Limited Sale - From 12pm-2pm ONLY -Winter Spectacular: January & February for $149 per night. Upgrade to a Martinique Club Room for $199 (all dates except 1/30-2/2) -http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER

Book a Package and Receive a Free Upgrade

The Radisson Martinique Black Friday Limited Sale - From 10am-12pm ONLY - 
Upgrade to a great packages for no additional charge.http://www.themartinique.com/deals.html

The Radisson Martinique Black Friday Limited Sale - 25% Off Any Room/Any Date

 
The Radisson Martinique Black Friday Limited Sale - From 8am-10 am ONLY - 25% Off Every Room/ Every Date (No Blackouts) Click to Book - http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER

Wednesday, November 27, 2013

Black Friday - Cyber Monday Super Sales

The Radisson Martinique will be offering unbelievable cyber Deals and sensational savings available for a limited time throughout Black Friday and Cyber Monday. Check back regularly for updated offers every 2 hours from 8AM-8PM Friday & Monday.

Follow us on Facebook, Twitter, Instagram, Pinterest, Blogger and Google + both days for new offers updated every two hours.


Thursday, November 21, 2013

From the Radisson Martinique to Your Table - Cranberry Sauce


From the Radisson Martinique to your table - our chef shares his recipe for this classic Thanksgiving sauce.

Cranberry Sauce:
Ingredients:
    4 cups whole cranberries
    6 tablespoons sugar
    Pinch of salt
    1/4 cup orange juice or Grand Marnier (optional)
    2/3 cup coarsely chopped toasted pecans (optional)

Preparation:

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Bring to a boil, lower heat and simmer just until cranberries start to pop, 5 to 10 minutes. (If all the cranberries pop, the sauce may be too liquid.) Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.


Monday, November 18, 2013

From the Radisson Martinique to Your Table - Authentic Corn Bread


 
Perfect for Thanksgiving! Our Chef shares his recipe for Corn Bread-
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
½ cup (1 stick) unsalted butter, melted
½ cup honey
4 eggs, lightly beaten

1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.
2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.
3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.
4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.

Tuesday, October 22, 2013

From the Radisson Martinique to Your Table - Beef Bourguignon


From the Radisson Martinique to your table. Our chef at Petit Poluet shares his recipe for Beef Bourguignon.

Ingredients:
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Preheat oven to 450 degrees. Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Friday, October 4, 2013

Autumn in New York

What an awesome time to visit New York City.  The weather is crisp and cool – just perfect for visiting the chic shops in Greenwich Village; dining alfresco at the best restaurants in SoHo; taking in a show on Broadway or sharing a Martinique Café Picnic Lunch Box in one of our beautiful parks.  This season, the MOMA celebrates the artist de Kooning – see the complete retrospective through January 2014.    And while strolling on Fifth Avenue, don’t miss a photo-op with Patience and Fortitude, the Lions guarding the New York Public Library  

While you are staying at the Radisson Martinique,  we invite you to enjoy the amenities you will find at the Hotel – The Martinique Café,  Petit Poulet French Bistro, the Business Center,  all located on the Lobby Level;  the Workout Room in the Lower Lobby, and Kum Gan Sang Korean Barbeque on the Mezzanine Level.

We are waiting to welcome you to New York City and to the Radisson Martinique! Visit us at http://www.themartinique.com to book your next stay.


Friday, September 27, 2013

From the Radisson Martinique to Your Table: Hache Parmentier (Cottage Pie)


From the Radisson Martinique to your table. Our chef at Petit Poulet shares his recipe for Hache Parmentier (Cottage Pie). The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. The word "hachis" means a dish in which the ingredients are chopped or minced. In general use, a simpler version is the French equivalent of cottage or shepherd's pie.

Ingredients:

2 cups chopped leftover pot roast or beef stew
1/2 cup beef gravy
2 cups chopped cooked vegetables, like carrots, leeks, spinach, Swiss chard, etc.
Salt and freshly ground black pepper
3 cups mashed potatoes, heated
2 tablespoons freshly grated horseradish
1/2 to 3/4 cup fresh bread crumbs
1/4 cup Gruyere Cheese
2 tablespoons butter, cut into pieces


Directions:

Preheat the oven with 350 degrees F.

Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.

Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.

Sprinkle the top with the bread crumbs and the Gruyere Cheese. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve.

Tuesday, September 17, 2013

From the Radisson Martinique to Your Table: Classic Crème Brûlée


Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

The earliest known reference of creme brulee as we know it today appears in Francois Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.

In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron". The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to recreate it.

Now from the Radisson Martinique to your table, our chef at Petit Poulet shares his recipe for this classic dessert:

Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Directions:
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Friday, August 30, 2013

Enter to Win a 7" Kindle Fire HD Tablet

Enter now for your chance to win a new 7" Kindle Fire HD Tablet courtesy of the Radisson Martinique! One lucky winner will be chosen via random drawing and announced on 09/30/2013. To enter Like Us on Facebook and fill out the form.

  • 1280x800 HD display with polarizing filter and anti-glare technology for rich color and deep contrast from any viewing angle
  • Exclusive Dolby audio and dual-driver stereo speakers for immersive, virtual surround sound
  • World's first tablet with dual-band, dual-antenna Wi-Fi for over 35% faster downloads and streaming
  • High performance 1.2 Ghz dual-core processor with Imagination PowerVR 3D graphics core for fast and fluid performance
  • Over 23 million movies, TV shows, songs, magazines, books, audiobooks, and popular apps and games such as Facebook, Netflix, Twitter, HBO GO, Pandora, and Angry Birds Space
  • Integrated support for Facebook, Twitter, Gmail, Hotmail, Yahoo! and more, as well as Exchange calendar, contacts, and email
  • Front-facing HD camera for taking photos or making video calls using Skype, Facebook, and other apps


Tuesday, August 27, 2013

From the Radisson Martinique to Your Table


Salmon en Papillote

· 1 piece  8-8 oz salmon filet
·  ½ small zucchini 
·  ½ small yellow squash
·  ½ 
julienned carrot
·  ¼ sliced Spanish onion
·  ¼ julienned shallot
·  ¼ cup dry white wine
·  4 tablespoons unsalted butter, softened
·  sea salt or kosher salt
·  1/2 tablespoon fresh cracked black pepper
· 1 pcs parchment paper

1.    Preheat oven to 350 degrees F. 
2.    Season salmon fillets with some salt, grains of pepper. 
3.    Mark salmon on Grill pan
4.    Prepare 12-inch piece of parchment paper cut into 12" rounds.  
5.    Spread about a half-tablespoon softened butter on each piece of parchment. Place vegetable mixture on parchment paper; .Place salmon on top of vegetables.  Sprinkle with salt, grains of pepper, then add  wine and butter.  
6.    Fold over the top of the parchment like a pizza calzone, and fold and crimp along the edges to seal tightly. Place packages on a baking sheet and bake for 10 minutes. 
7.    When done, carefully tear open the top of the parchment/foil (I use kitchen shears) and sprinkle the salmon and veggies with a little fresh dill. 

Friday, August 16, 2013

For the Love of Onion Soup...

French onion soup (Soupe à l'oignon) is an onion soup based on beef broth or beef stock and chicken stock traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine.

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups.

Petit Poulet, at the Radisson Martinique, has perfected this ancient dish and has made their fabulous recipe available to the public.

Petit Poulet French Onion Soup

3 Onions, Spanish
3 ounces olive oil
3 cloves garlic
4 ounces butter...
1 bunch parsley stems
1 bunch thyme
3 bay leaf
1 quart chicken stock
1 quart veal stock
pepper - to taste
salt - to taste
4 garlic croutons
16 ounces Gruyere cheese, shredded
8 ounces Parmesan Reggiano cheese
Cheesecloth

Heat olive oil and sauté onions and garlic until transparent and caramelized, about twenty minutes. Next pour chicken and veal stocks into saucepot over onion and garlic mixture and add parsley, thyme and bay leaf wrapped in cheesecloth and cook slowly for two hours. Season soup with salt and pepper to taste and pour equally into four earthenware cups. Top off with a crouton and cover with Gruyere and Parmesan cheeses. Place bowls on a tray and broil to gratinee the cheese until well browned.


From the Radisson Martinique to your table! Enjoy!!

Friday, June 28, 2013

Celebrate 4th of July in New York City

 
Several businesses in and around NYC are offering Fourth of July activities, special menus and more. Enjoy the festivities at one of the venues below.   
 
ATTRACTIONS :
300 New York 
American Museum of Natural History  
Amtrak®    
Belmont Park    
Children's Museum of Manhattan   
Circle Line 42 | World Yacht
CitySightseeing New York 
Manhattan By Sail 
New York CityPASS
New York Water Taxi 
Newark Airport Express  
Pole Position Raceway
Solomon R. Guggenheim Museum
Top of the Rock® Observation Deck
Whitney Museum of American Art   

BROADWAY/OFF-BROADWAY/ENTERTAINMENT/PERFORMANCE:
America's Got Talent 
The Banana Monologues  
Blue Man Group 
Empire City Casino at Yonkers Raceway
Flatiron Lounge    
iLuminate: Artist of Light    
Mamma Mia!  
Motown The Musical   
Once 
Peter and the Starcatcher    
The Phantom of the Opera
Pippin 
Resorts World Casino New York City  
Rock of Ages   
Rodgers + Hammerstein's CINDERELLA
Soul Doctor
STOMP      
Zinc Bar

RESTAURANTS:
Buca di Beppo Italian Restaurant  
Darbar       
Darbar Grill       
Le Relais de Venise L'Entrecôte    
MEGU
Planet Hollywood   
Tasti D-Lite   
Victor's Café      

SHOPPING:
A Second Chance Designer Resale Boutique 
Alaska on Madison
Aura Medium Psychic  
BedHead Pajamas  
Camera Land Inc.  
Cohen's Fashion Optical  
Eden Fine Art
FAO Schwarz 
Fox's Designer Off-Price
Global Gold & Silver
Graceful Services
Little King Jewelry
Loehmann's 
Macklowe Gallery
The Manhattan Art & Antiques Center
Metropolitan Fine Arts & Antiques
The NBA Store
New Age Mystical World  
Palais des Thés
Robin's Jean  
Space Cowboy Boots
Tender Buttons
Ultimate Spectacle   
Wempe
 

Monday, June 10, 2013

I'll Take Manhattan

 
There’s no place like Manhattan for enjoying yourself this summer. Find inspiration by visiting the chic shops in Greenwich Village for irresistible summer gear; dine alfresco at the best restaurants in SoHo; head to the world’s greatest theater; indulge in all of the summer festivals; order a box lunch from the Radisson Martinique’s restaurant for a picnic in one of our beautiful parks; and sightsee at the city’s iconic treasures on a warm afternoon – don’t miss a photo op with Patience and Fortitude, the Lions guarding the New York Public Library. 
 
When you return, we invite you to enjoy the amenities at the Radisson Martinique, including the Martinique Café, Petit Poulet French Bistro, the Business Center, all located on the Lobby Level; the Workout Room in the Lower Lobby, and Kum Gan Sang Korean Barbeque on the Mezzanine Level.
 
The Radisson Martinique team has worked hard to ensure that all of your needs will be met while you’re here - so plan to visit New York City this Summer and reserve a stay at the Radisson Martinique.

Thursday, May 23, 2013

The Radisson Martinique Announces a "Smoke-Free" Hotel



Clean Air ~ You asked and we heard you!
 
The Radisson Martinique is committed to providing our guests and associates with a smoke-free environment.
 
The only way to provide this experience is to prohibit smoking in guest rooms and all areas throughout the hotel. We do, however, provide designated smoking areas outside the building to accommodate the needs of guests who smoke.
 
A clean air ~ experience is awaiting you at the Radisson Martinique.
 
*As of June, 2013, for the benefit of everyone, smoking will not be permitted in our hotel.

Friday, May 17, 2013

The Radisson Martinique and Macy's Herald Square... a match made only in NYC


The Radisson Martinique and Macy's Flagship Store at Herald Square have teamed up to make your stay in New York City a dazzling experience.

Our "Macy's Shop 'Til You Drop Package" includes overnight accommodations with Radisson's exclusive Sleep Number® bed, a full American breakfast for up to two people, shopping discount coupons for Macy's Flagship 34th St store (the World's Largest Department Store), a Macy's personal shopper* and a special gift from Macy's.
Terms and Conditions
  • One night minimum stay required
  • Rates and rooms based upon availability
  • Macy's personal shopper service not mandatory
*For an appointment with Macy's personal shopper, please call +1 (212) 494-4181 a minimum of three days prior to arrival.

Friday, May 10, 2013

Club Carlson announces “Two Nights 10,000 Points” promotion



Club Carlson announces “Two Nights 10,000 Points” promotion

Club Carlson’s Sm : Two Nights 10,000 Points. Members worldwide receive 10,000 bonus Gold Points® on any eligible stay of two or more nights beginning on, or after, May 13 and completed by July 21, 2013.

To participate in the promotion and qualify for the 10,000 bonus points, Club Carlson members need to:

1. Register at http://www.clubcarlson.com/10000points before the checkout of their first eligible stay
Note: Members can earn points on multiple stays, but only need to register once during the promotional period; however, they must register before checkout of their first eligible stay for all stays to qualify.

2. Complete a stay of two or more nights during the promotional period.
Note: Both the check-in and checkout dates of the stay must take place within the promotional period.

There is no maximum number of points that members can earn on stays and no maximum number of eligible stays during this promotion.

The promotional period begins on May 13, 2013, and goes through July 21, 2013.

 

Friday, May 3, 2013

Springtime in NYC


This month New York City celebrates Springtime with a variety of street fairs and colorful food festivals, new exhibitions at the Met, an Art Fair on Randall’s Island, Rocking Bands at the Barclay Center (only 4 express stops on the Q Train and you are at the Center’s front doors), and fabulous New York City restaurants for a night on the town.
 
Whenever you’re planning to be in New York City, we hope you choose to stay at the Radisson Martinique, where you will have access to great dining and room service from the Martinique Café and Petit Poulet French Bistro. Also visit Kum Gan Sang Korean Barbeque on the Hotel’s Mezzanine Level, for an authentic Korean Barbeque. Enjoy complimentary wireless access in the Hotel’s Business Center, and have a great workout in our Fitness Room. The Hotel also offers a complimentary day pass to Bally’s Sports Club, just steps from the Hotel. End the day with a leisurely cocktail at the Café Martinique. 
  
On behalf of the entire team we hope to WELCOME you very soon as you plan to enjoy the sights and sounds of New York City this spring.


Thursday, May 2, 2013

Enter to Win a Kindle Fire HD Tablet

 
Enter now for your chance to win a new 7" Kindle Fire HD Tablet courtesy of the Radisson Martinique! One lucky winner will be chosen via random drawing and announced on 5/23/2013. Just Just visit https://www.facebook.com/themartinique#!/themartinique/app_162850930432266
World's most advanced 7" tablet
  • 1280x800 HD display with polarizing filter and anti-glare technology for rich color and deep contrast from any viewing angle
  • Exclusive Dolby audio and dual-driver stereo speakers for immersive, virtual surround sound
  • World's first tablet with dual-band, dual-antenna Wi-Fi for over 35% faster downloads and streaming
  • High performance 1.2 Ghz dual-core processor with Imagination PowerVR 3D graphics core for fast and fluid performance
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Tuesday, March 5, 2013

Petit Poulet at the Radisson Martinique


Experience a little bit of Paris at Petit Poulet now open at the Radisson Martinique on Broadway in New York City.

About the restaurant: Opened in fall of 2012, Petit Poulet is a French Bistro & Wine Bar located near Herald Square. Petit Poulet’s charming and intimate setting features warm wood walls,
mosaic tile floors, and a classic tin ceiling in an ode to classic parisian bistros.

Located in the Radisson Hotel in Herald Square, Petit Poulet offers lunch and dinner menus, appealing to both travelers and locals alike. Some examples of the customary French fare includes
French Onion Soup, Beef Tartar, Escargot, various tartine dishes, and rotisserie Cornish hen.

Seating options include tables, booths, and bar seats. Additionally, for a few lucky diners, special bar style seating is offered in front of the open kitchen, giving them a unique view of the talented chefs creating meals from scratch.

Wine Bar : Petit Poulet offers an expansive wine list that almost exclusively features French wine. The wine list provides guests an extensive selection of full bottles, half bottles and wines by the glass, allowing patrons to enjoy a bottle with their meal or a glass with hors d’oeuvres at the bar.

Petit Poulet also offers a wide range of catering capabilities:
  • Cocktail Parties, Luncheons & Dinners
  • Last-Minute Corporate Catering (deliver to your space)
  • Charity Events
  • Luncheons and Seminars
  • Event Planning and Venues
  • Private or Semi-Private Space

The goal at Petit Poulet is to make sure that your event, whether it is Corporate or Private, run smoothly and without a hitch. Please browse through our website and see what we have to offer.
We offer a wide range of catering capabilities:
  • Cocktail Parties, Luncheons & Dinners
  • Last-Minute Corporate Catering (deliver to your space)
  • Charity Events
  • Luncheons and Seminars
  • Event Planning and Venues
  • Private or Semi-Private Space
Event Services: Custom Designed Menus, Waitstaff, Bartenders, Theme Stations (Raw Bar Station, Pasta Station, Curving Meat or Fish Stations, Omelette Station and more). China, Glassware, Barware, Linens, Floral Arrangements, Decorations Bands, DJ & Music, Jazz, Piano and more.The restaurant is available for parties large and small. We have two semi private dining rooms (seats 50), and main dining room (seats 75).
  
Ask the Catering Manager for details.   
Custom Designed Menus, Waitstaff, Bartenders, Theme Stations (Raw Bar Station, Pasta Station, Curving Meat or Fish Stations, Omelette Station and more). China, Glassware, Barware, Linens, Floral Arrangements, Decorations Bands, DJ & Music, Jazz, Piano and more.The restaurant is available for parties large and small. We have two semi private dining rooms (seats 50), and main dining room (seats 75).

Click here to view the menus