"Charles Masson's flower-filled Lowell Hotel room with Christian Delouvrier in the kitchen. Book the veal sweetbreads for an anniversary that needs no fireworks."
8Food
9Ambience
7Value
About Majorelle
The most beautiful flowers in any New York dining room belong to Charles Masson, and in 2018 he brought them four blocks from the family restaurant he made famous. Majorelle opened inside The Lowell Hotel at 28 East 63rd Street, the close of a three-year reimagining of the 74-room Upper East Side hotel. Masson ran La Grenouille for years and famously spent a reported $200,000 a year on its flowers. Here he hired chef Christian Delouvrier and built a garden-like room around the cooking.
The Kitchen
Christian Delouvrier is the reason to take Majorelle seriously as a kitchen rather than a pretty hotel room. He earned four stars from The New York Times at Lespinasse and later ran the kitchen at Alain Ducasse at the Essex House, and at Majorelle he cooks French classics inflected from the Riviera across to Morocco. The menu is seasonal and built for the room: refined, ingredient-led, unafraid of richness.
The signatures show the range. Délice au Foie Gras et Pomme Fondante sets foie gras against warm apple. Ris de Veau sur lit de Mâche et Truffes, veal sweetbreads with mâche and truffles, is the dish to order. The Tagine aux Petits Légumes nods to Masson's Moroccan thread, and the Kebab de Crevettes Grillées au Romarin arrives on rosemary skewers over saffron rice. The prix fixe opened at $110 per person and runs higher now, so plan on roughly $120 to $200 a head before wine. For more of the city's French rooms, see the best French restaurants worldwide.
The Room
This is the prettiest argument for hotel dining on the Upper East Side. The room is light and garden-like, dressed with Masson's signature flower arrangements, the tables are generously spaced, and the sound level stays conversation-easy even when full. Lighting is soft and flattering. Dress is smart; jackets are common at dinner but not strictly required, in keeping with the discreet residential neighbourhood. The mood is gracious and unhurried, the service polished in the old European manner.
Best for an Anniversary
Book this room for an anniversary or a quiet celebration because three things line up: the flowers and soft light make it feel like an occasion without effort, Delouvrier's cooking rewards a long table-for-two dinner, and the spacing means you can actually talk. It also reads well for a discreet client dinner where you want polish over spectacle. See our best anniversary restaurants in New York and the wider New York dining guide for alternatives.
Not for
Not for a loud celebration or a quick bite. The pace is slow and formal, the prix fixe runs long, and the bill climbs fast once wine is on the table.
Frequently Asked
Is Majorelle worth it?
Yes, if you value polish and a beautiful room over spectacle. Majorelle pairs Charles Masson's flower-filled Lowell Hotel setting with chef Christian Delouvrier, who earned four New York Times stars at Lespinasse. The French-Mediterranean cooking is refined and generous, and the prix fixe makes a proper event of the evening. It is expensive, but for an anniversary or a discreet dinner it earns the spend. See more French restaurants in New York.
How hard is it to book Majorelle?
Not especially hard, which is part of its appeal. Majorelle takes reservations through OpenTable and the hotel directly, and weeknights are usually attainable a week or two out. Weekend dinners and the dining room (rather than the bar) book up faster, so reserve ahead for those. The restaurant sits inside The Lowell Hotel at 28 East 63rd Street on the Upper East Side.
What is the dress code at Majorelle?
Smart. Jackets are common at dinner and never out of place, though they are not strictly required. This is a refined Upper East Side hotel dining room with a residential, old-money clientele, so neat tailoring or a dress reads correctly and athletic wear does not. The atmosphere is gracious rather than stuffy, but it is not a casual room.
What is the average meal price at Majorelle?
Plan on roughly $120 to $200 per person before wine. The prix fixe dinner opened at $110 and now runs higher, with à la carte options and seasonal additions. A couple sharing a bottle should budget $400 to $600 all in. The cooking is rich and classical, the portions are properly sized, and the room is the kind you linger in, so it is priced as a destination dinner.
Is Majorelle good for an anniversary?
Yes, it is one of the better Upper East Side rooms for one. The flowers and soft lighting make it feel celebratory, the tables are spaced for conversation, and Christian Delouvrier's veal sweetbreads with truffles is a genuine occasion dish. Book the dining room rather than the bar.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address28 East 63rd Street, New York, NY 10065
NeighbourhoodUpper East Side (The Lowell Hotel)
CuisineFrench-Mediterranean
ChefChristian Delouvrier
SignatureVeal sweetbreads with truffles · foie gras délice
Delouvrier's four-star pedigree puts Majorelle among the city's serious French kitchens. See how the Lowell room ranks against Manhattan's French establishment.
