You've probably heard the rumors. Deep beneath the limestone skin of the Waldorf Astoria New York lies a ghost station, a secret railway spur known as Track 61. It’s where FDR’s armored train used to pull in, away from the prying eyes of the press. For decades, that space was basically a vault of Manhattan myth. But as the hotel finally threw open its doors after an eight-year, multi-billion-dollar restoration, that underground legend found its way to the surface in the form of Lex Yard.
Honestly, the name isn't just a marketing gimmick. It’s a literal nod to the Lexington Avenue location and that hidden rail yard below.
Walking into Lex Yard Waldorf Astoria today, you don't feel like you’re in a stuffy museum, even though the building is a landmarked Art Deco masterpiece. It’s a two-story American brasserie that somehow manages to feel both impossibly glamorous and surprisingly chill. That’s mostly thanks to Chef Michael Anthony. If you know New York food, you know him from Gramercy Tavern. He’s the guy who made everyone care about "farm-to-table" before it became a tired buzzword. Bringing his vegetable-forward, honest-to-god American cooking into the most famous hotel in the world? It was a bold move.
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Why Lex Yard is More Than Just a Hotel Dining Room
Most hotel restaurants are sort of... beige. They exist to serve travelers who are too tired to leave the building. Lex Yard is different. It’s built to be a neighborhood powerhouse.
The space is split into two distinct vibes. Downstairs, you’ve got the Bar Room. It’s buzzy. It’s loud in a good way. There are these deep, lime-green velvet booths that you can basically sink into forever. You’ll see people here at 3:00 PM grabbing a burger and a martini, and then again at midnight. Upstairs, the Dining Room is a bit more refined, with Art Deco fluted columns and lighting that makes everyone look like they’re in a 1930s noir film.
AvroKO, the design firm behind the look, really leaned into the "stepped" geometry of the original 1931 architecture. They used lacquered wood, brass, and velvet to create a space that feels like it’s always been there, even though it’s brand new.
The Michael Anthony Effect
Michael Anthony is a four-time James Beard Award winner, but he isn't doing tiny, precious tasting menus here. Well, he is—there’s a 5-course market menu upstairs—but the soul of the place is in the à la carte stuff.
- The Lex Burger: People were genuinely worried when he left the Gramercy Tavern grill, but the burger here is a spiritual successor. It’s cooked in a broiler for a caramelized crust, topped with cheddar and a Thousand Island-style sauce (a wink to the hotel’s history), and served with French fries—a first for Anthony’s menus.
- The Reimagined Waldorf Salad: You can’t open a restaurant in the Waldorf and not serve the salad. But the 19th-century version was, let's be real, a bit heavy. Anthony’s version uses ice-cold gem lettuce, a light lemon-honey vinaigrette, and salted toasted sunflower seeds. It’s crunchy, bright, and actually tastes like food.
- The Raw Bar: Downstairs is all about the seafood platters. Oysters, jumbo prawns, and a lobster roll that doesn't skimp on the meat.
The Connection to Track 61 and New York History
You can’t talk about Lex Yard Waldorf Astoria without mentioning the "Yard" part of the name. For those who aren't train nerds, Track 61 was a private siding under the hotel. It wasn't just for FDR; it was used by generals, celebrities, and even for a secret underground fashion show once.
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While you can’t exactly take an elevator down to the tracks (security is, understandably, tight), the restaurant channels that "travelers and dignitaries" energy. The cocktail program, developed by Jeff Bell of PDT fame, features drinks like the 50th Street Martini and the Empire Old Fashioned. These aren't just drinks; they’re tributes to the era when the Waldorf was the "unofficial palace of New York."
Is It Actually Worth the Hype?
Look, dining at the Waldorf Astoria is never going to be cheap. But compared to the hyper-expensive Kaiseki experience at Yoshoku (the hotel’s other new heavy hitter), Lex Yard feels accessible. It’s the kind of place where you can spend $30 on a burger or $200 on a full-blown dinner.
One thing most people get wrong is thinking you have to be a guest to get in. You don't. The entrance on Lexington Avenue is designed to pull in the Midtown office crowd and locals who just want a decent glass of wine in a room that looks like a million bucks.
What to Know Before You Go
- Reservations: They’re on Resy. If you want the upstairs dining room for a Friday night, book at least two weeks out. The downstairs bar room is a bit easier for walk-ins, especially for lunch.
- The Vibe: It’s "Manhattan Glam," but don't feel like you need a tuxedo. A nice blazer or a decent dress is plenty.
- Timing: Go for an early dinner if you want to see the light hit the Art Deco windows, then move to Peacock Alley for a post-dinner drink by the 1893 World's Fair clock.
The Verdict on the New Era
The Waldorf was closed for so long—since 2017—that many feared it would lose its soul to the residential conversion. But by putting a chef like Michael Anthony in charge of Lex Yard, the hotel has anchored itself back into the actual New York food scene. It’s not just a relic; it’s a living, breathing restaurant.
Whether you’re obsessed with the history of Track 61 or you’re just looking for the best roast chicken in Midtown, this is the spot. It manages to honor the 1931 legacy without feeling like a dusty stage set.
Practical Next Steps:
- Check the Seasonal Menu: Chef Anthony rotates the 5-course market menu every few months. Check the official Lex Yard website or Resy before you go to see what's currently being sourced from the regional farms.
- Plan Your Arrival: Use the Lexington Avenue entrance rather than the Park Avenue lobby if you’re heading straight to the restaurant; it’s much more direct and gives you a better view of the two-story layout.
- Review the Bar Book: If you’re a cocktail enthusiast, ask for the updated "Waldorf Bar Book" selections—many of the drinks are modern riffs on recipes first published by the hotel in the 1930s.