Walk into the lobby of the Ace Hotel on 29th Street and you’ll feel it immediately. That dim, moody, "stuffed animal heads on the wall" energy that defined a whole era of Manhattan cool. It's the kind of place where you expect to see someone writing a screenplay on a MacBook or a fashion editor hiding behind oversized glasses. But for over a decade, the real heartbeat of this building wasn't just the lobby—it was The Breslin NYC.
If you’re looking for a salad, you’re in the wrong place. Well, you were in the wrong place.
The Breslin was basically the headquarters of the "meat-sweats" movement in New York. We’re talking about a spot that earned a Michelin star for serving things like stuffed pig's feet and terrines that could satisfy a medieval king. Honestly, it was a vibe. But like a lot of legendary NYC institutions, the story of The Breslin isn't just about the food. It’s a complicated mix of culinary genius, a massive #MeToo fallout, and the brutal reality of the city's real estate.
Why everyone obsessed over that lamb burger
Let’s get the big thing out of the way: the lamb burger.
You couldn't mention The Breslin NYC without someone bringing up that specific burger. It wasn't your standard beef patty. It was thick, gamy, and seasoned with enough salt to make you thirsty for an hour. Most people make the mistake of over-complicating lamb. Not here. It was served on a ciabatta bun with a thick slab of feta and some red onions. That's it.
And the fries? Thrice-cooked chips. They were basically crunchy golden rectangles of joy. If you dipped them in the cumin mayo, you understood why people would wait two hours for a table in a dark, loud room.
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The April Bloomfield and Ken Friedman era
The restaurant was the brainchild of April Bloomfield and Ken Friedman. At the time, they were the "it" duo of the New York food scene. They already had The Spotted Pig, which was basically the most famous gastropub in the world. When they opened The Breslin in 2009, they brought that same "nose-to-tail" philosophy to NoMad.
It worked. People loved the unapologetic heaviness of the menu. It felt authentic in a way that many hotel restaurants don't. You weren't eating "hotel food." You were eating a Scotch egg that would make a Londoner weep.
But things took a dark turn in 2017. A massive New York Times investigation detailed years of sexual harassment and a "toxic" culture led by Ken Friedman. The fallout was swift. While Bloomfield initially tried to keep things running, the partnership eventually dissolved. By 2020, the original version of the restaurant was essentially dead.
What’s the status of The Breslin NYC today?
If you go looking for the 2012 version of the Breslin today, you’re going to be disappointed.
The restaurant went through a weird transition period. After the scandal and the pandemic, it tried to rebrand as "Breslin Burger," a more casual, stripped-down version of its former self. It lost the Michelin star. It lost the original "magic" that made it a destination.
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As of early 2026, the space at the Ace Hotel has largely moved on from the heavy, meat-focused identity that Bloomfield built. While the room still looks incredible—thanks to the original design by Roman and Williams—the menu has shifted toward "market-driven" and "vegetable-forward" fare.
It’s a bit ironic, isn't it? The place that became famous for serving a whole roasted suckling pig is now focusing on "peak seasonal ingredients" and "restorative items."
Can you still get the "Breslin Experience"?
Kinda. The space is still active, and you can still find certain "classics" on the menu if you’re lucky. They still do large-format dinners, like the whole roasted rib of beef or the fried chicken feast. But it’s not the same.
If you are actually hunting for that specific April Bloomfield touch, you’re better off heading to Sailor in Fort Greene. That’s Bloomfield’s newer project, and while it’s not a carbon copy of The Breslin, it has that same soul.
Is it still worth a visit?
Honestly, yes, but for different reasons.
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- The Interior: It is still one of the most beautiful rooms in Manhattan. The dark wood, the leather booths, and the Victorian-library-meets-hunting-lodge aesthetic haven't changed.
- The Lobby Scene: Grabbing a drink and sitting in the Ace Hotel lobby is still a quintessential New York experience.
- The NoMad Location: You’re right in the middle of everything.
The takeaway for your next trip
Don't go to The Breslin NYC expecting the heavy, grease-dripping, meat-fest of 2015. That era is over. Think of it more as a historic site of the great New York Gastropub Era.
If you want to experience the spirit of what made this place famous, look for the "Large Format" menu options and book them in advance. They require at least seven days' notice for things like the suckling pig, which costs around $105 per person. It’s the closest you’ll get to the old-school vibe.
Otherwise, just go for a cocktail. The bar program is still solid, and the atmosphere in that corner of 29th and Broadway is still thick with history. Just maybe don't ask the server where the "meat-sweats" went. They’ve heard it enough.
How to make the most of it
Check the current menu before you go. It changes fast these days. If the lamb burger is on the "all-day" menu, order it. If not, don't try to force it. Enjoy the room, soak in the Roman and Williams design, and recognize that even in a city like New York, nothing—not even a Michelin star—stays the same forever.
Next Steps for Your Visit:
- Check the Menu: Visit the official Ace Hotel website to see the current seasonal offerings, as they rotate frequently.
- Reservations: Use Resy to snag a booth rather than a high-top; the booths have those famous "call buttons" for service.
- Large Groups: If you have a party of 6 or more, call a week ahead to inquire about the "Chef’s Table" large-format dinners.
- Lobby Drinks: If the dining room is too quiet for your taste, move to the lobby bar after 8:00 PM when the energy levels usually spike.