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Timeless Celebrations

The Grand Salon is aglow once again with an all-day dining menu.

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A new bienvenue. Learn about the steps we're taking to ensure the safety and health of our guests and team members.

Our COVID-19 Precautions

ذا بار

المشروبات

يعمل ذا البار المثير والمسلي والغامض وغير العادي، كمحرك أساسي للجراند صالون.

يستمد ذا بار ملامحه البصرية من البارات الأمريكية الطويلة العظيمة التي تعود إلى عقود من الزمان، وقاعات الرقص الساحرة للفنادق الفرنسية الإستثنائية والاسطبلات الملكية في فرساي مع قبو مميز من البراميل وجدران من الخشب الطبيعي تملأ مساحة كبيرة.

ساعات عمل البار
4:00 مساءً حتي 11:30 مساءً

Hours of Operation

Monday                      4pm - 12am 
Tuesday – Saturday    4pm - 1am
Sunday                       4pm - 11pm

Last seating is one hour before closing. 
Please be advised that reservations are not accepted and guests will be accommodated on a first come, first serve basis, based upon availability.

A crystal chandelier over the bar at Baccarat hotel
Woman sipping a cocktail at The Bar Middle

Sip & Savor

In The Bar, dark opulence meets a rough-hewn aesthetic and vivacious New York panache. Guests from around the globe sip and toast between crimson velvet and merlot-colored walls, leather seats on checkerboard floors, glittering red Baccarat chandeliers and fine art stacked salon-style.

Calm or abuzz with conversation, this 60-foot bar houses Baccarat’s collection of celebrated wine and craft cocktails. All libations are poured into stunning pieces of Baccarat crystal, making every night a lively, à propos celebration.

Guests are welcome to enjoy a full range of service including coffee, tea and Alsatian-inspired cuisine from Culinary Director and Two Michelin-starred Chef Gabriel Kreuther.

Culinary Director Gabriel Kreuther

Gabriel Kreuther is the Michelin-starred and James Beard-award winning chef behind the eponymous French restaurant Gabriel Kreuther and neighboring chocolate shop, Kreuther Handcrafted Chocolate.

Chef Kreuther's esteemed 30-year career has earned him numerous awards and accolades. He was named to Food & Wine’s Best New Chef’s list in 2003 and won a 2009 James Beard Foundation Award for Best Chef NYC.

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