Table 8
Description
The Cooper Square Hotel signaled real change in the East Village, introducing a 21-story boutique hotel and moneyed guests to a bohemian neighborhood that not so long ago was more known for flophouses. The glass structure, designed by Carlos Zapata, is convenient for those interested in exploring the nearby New Museum. Its stylish restaurant is helmed by Govind Armstrong, making his New York debut after successes in LA and South Beach. There's expansive bar seating and seasonal New American fare that might include sweet pea salad with seared prawns in pistachio vinaigrette, quail with wild leek polenta and plentiful protein: baby chicken with short rib hash, wild striped bass and filet mignon. The open-air bar upstairs is particularly appealing in clement weather.
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