Spend a cherished morning or afternoon with your esteemed host, former CondeNastTraveler.com Editor and Time Out New York Deputy Editor, Billie Cohen, as you are guided through New York’s most notable streets to an insider’s tour of Grand Central Station. Begin the journey at the incomparable St. Regis New York, where you will be staying overnight, as Cohen joins you for a walk down Fifth Avenue passed Rockefeller Center and St. Patrick’s Cathedral. She will then take you down Park Avenue and passed the Seagram Building, with its awe-inspiring Mies van der Rohe design, and the former home of Algeria’s Permanent Mission to the US. Finally, arrive at the storied Grand Central Station where you will first explore the Campbell Apartment and its massive still-sealed vault, the Whispering Gallery, the starry ceiling, and the secret of the train schedule. To conclude the tour, guests will enjoy a guided oyster tasting at the famous Grand Central Oyster Bar with Head Chef Sandy Ingber. He has personally overseen the selection of seafood for the bar since 1990, beginning each day at the Fulton Street Market at 4am to source the very best catch of the day from Long Island, Montauk, Nova Scotia, B.C., Oregon and Chile. At the tour’s end, return to your distinguished accommodations at the hotel for a restful night’s sleep, and awaken to breakfast in the morning.
$1,700 from March-June; $1,800 from July-August; $2,000 from September-November; or $2,150 in December plus taxes and fees includes overnight stay at The St. Regis New York, daily breakfast for two, and half-day tour of Grand Central Station with Billie Cohen.
Reservations must be made 7 days prior, but last minute bookings may be accommodated, subject to availability. Cancellations more than 30 days prior, no fee. Cancellations between 30 and 7 days prior, 50% fee. Less than 7 days prior will incur 100% cancellation fee. Accommodations for 2 adults/2 children would be a double bedded room - Additional rooms are available upon request, subject to availability, and pricing would vary based on availability.