Sleep and Dine: The Best Hotel Brunches in New York City

This fanciful, color-filled wonderland—straight out of London designer Kit Kemp’s imagination—is a storybook setting for Sunday brunch. Sip coffee or tea from Kemp’s custom porcelain, then dig into a full English breakfast with eggs, bacon, pork sausage, black pudding, tomato, mushroom, and hash browns. Stick around until noon for the traditional Sunday Roast: roasted chicken or prime rib with cauliflower gratin, duck-fat roasted potatoes, and Yorkshire puddings.

The Mark Hotel on the Upper East Side hosts two high-end restaurants, including Caviar Kaspia, designed by Jacques Grange. Brunch is offered on Saturdays and Sundays, and it’s a dream for caviar and egg lovers. Go decadent with a caviar bagel topped with smoked salmon and lemon cream cheese, Diachilev poached eggs with salmon roe, or the signature Caviar Kaspia Poke Bowl layered with Baeri caviar, king salmon, tuna, seaweed, avocado, and caviar sesame aioli. Brioche French toast, soft scrambled eggs with smoked salmon, and a smoked salmon platter round out the offerings. Champagne or a martini with a caviar-stuffed olive? Mandatory.

Clement has long been a favorite for extravagant Sunday brunch in Midtown. Expect a rolling bakery cart, a bagel wall, house-made muesli, crispy Korean fried chicken, and made-to-order eggs—all served with live music. On Saturdays, brunch is à la carte, with a family-style option perfect for groups. Think eggs Norwegian, tuna tataki, chia pudding, and handmade pastries, plus two-hour bottomless mimosas, bloody marys, or bellinis.

José Andrés’ Mediterranean restaurant on the ground floor of the Ritz-Carlton in NoMad buzzes all day, but brunch is especially lively. Start with mezze like Greek pressed caviar, grilled octopus with marinated onion and capers, fried cauliflower, and cumin-spiced meatballs in tomato-feta sauce. Then move to egg dishes like shakshouka, Turkish-style menemen, or a Greek omelet with spinach and feta. Don’t skip the spreads—hummus, taramosalata, and labneh with warm flatbreads. Pair it all with a Za’atar Margarita or the Red Light Martini, made with raki, Cava, and passionfruit.

One of Tribeca’s best restaurants happens to be inside one of its best hotels: Locanda Verde at the Greenwich Hotel—Robert De Niro’s love letter to New York and Japan. Meanwhile, Locanda Verde is chef Andrew Carmellini’s ode to Italy. Start with the pastry basket and sheep’s milk ricotta with truffle honey. Then choose from lemon ricotta pancakes, buttermilk waffles, or soft-scrambled eggs with leeks and mushrooms. Craving lunch instead? Go straight for one of the excellent house-made pastas.