Michael's New York
Mid Town Location:
Michael's 24 West 55th Street, New York, NY 10019
(between 5th & 6th Avenues)
Contact:
(212) 767-0555
Proprietor:
Michael L. McCarty
General Manager:
Steve Millington
Director Special Events:
Robyn Levy-Wolf (212) 767-0555 ext.6 or robynpwolf@gmail.com
(For further information on Private Parties & Special Events, please click here.)
Private Party Offering:
The Garden Room plus the entire restaurant are available
for Private Parties from 20 to 400 guests.
Cuisine:
California
Hours of Operations:
Breakfast: Monday-Friday 7:30am - 9:30am
Lunch: Monday - Friday 12:00am - 2:30pm
Dinner: Monday - Saturday 5:30pm - 9:30pm
Attire:
Business Casual
Reservations:
Recommended
Payment Options:
Visa, MasterCard, American Express, Diners Club, Discover

Brief Description:

Since 1989 in New York and 1979 in Santa Monica, Michael's has dedicated itself to offering guests the finest in food and wine, presented with casual yet impeccable service in rooms filled with modern art treasures. An American restaurant, Michael's is renowned for developing a classic contemporary cuisine that is constantly evolving with new ideas and ingredients.

Wine aficionados and beginners alike will find a world of outstanding, intriguing selections on the award-winning wine list, which includes more than eight hundred labels from California, France, Italy, and other locales.

Our unique and spacious Garden Room, adorned with fresh flowers and artworks by Frank Stella, Jasper Johns, David Hockney, and Robert Graham, is ideal for parties ranging from 20 to 400 guests.

Located in the heart of midtown Manhattan, Michael's New York is the perfect venue for business meetings (including breakfast), large and small celebrations, or pre-theater dinners. Breakfast, lunch and dinner are served Monday through Friday.


Michael McCarty - PROPRIETOR

MichaelMichael's opened its midtown Manhattan location in 1989, a decade after the debut of Michael's Santa Monica. From the beginning, we have dedicated ourselves to offering our guests the finest food and wine, presented with casual yet impeccable service in rooms filled with modern art treasures.

An American restaurant, Michael's is renowned for developing a classic contemporary cuisine that constantly evolves with new ideas and ingredients. Wine aficionados and beginners alike will find a world of outstanding, intriguing selections on our award-winning wine list, which includes more than eight hundred labels from California, France, Italy, and other wine-growing regions - as well as the latest vintages from proprietor Michael McCarty's own Malibu Vineyard.

In 1979, at the age of 25, Michael McCarty founded Michael's restaurant in Santa Monica, California. An instant success, it remains one of the most acclaimed and popular restaurants in the United States, as has the New York branch of Michael's which opened in midtown Manhattan in 1989.

Michael was raised in Briarcliff Manor, New York and Rockford, Illinois. His parents' frequent parties and array of great friends gave him an early appreciation for stylish hospitality and good American food. He attended the Hill School in Pottstown, Pennsylvania, and lived in Rennes, France for a year as part of the Andover-Exeter School Year Abroad program, during which he experienced for the first time the artistry, quality, and joie de vivre of French dining.

He went on to study cooking, wines, and hotel and restaurant management in Paris, earning diplomas from the Ecole Hoteliére de Paris, the Cordon Bleu, and the Academy du Vin. In 1974, he returned to the United States, attended Cornell's Summer Hotel Program, and earned a Bachelor of Arts in the Business and Art of Gastronomy from the University of Colorado at Boulder.

Michael is married to the painter Kim McCarty, and they have two grown children, daughter Clancy and son Chas. They split their time between Malibu, California, where they live in a hillside home surrounded by The Malibu Vineyards; and an apartment high above Michael's New York.

Devoted followers and patrons of the arts, the McCartys are deeply involved in organizations including the Museum of Contemporary Art (MOCA), Los Angeles; the Los Angeles County Museum of Art; the Santa Monica Museum of Art; the Whitney Museum of Art, New York; the Museum of Modern Art, New York; The Music Center/Disney Hall/Performing Arts Center of Los Angeles County; and the Armory Art Exhibition, New York.

michael@michaelssantamonica.com

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Steve Millington - GENERAL MANAGER email

SteveSteve Millington has been running Michael's New York for more than a decade, having started three years before that as breakfast manager.

Steve grew up in Bangkok, Thailand, which lit the fuse for his interest in food. He was educated at the Berklee College of Music in Boston, Massachusetts, where, to help pay his tuition, he first worked in a restaurant. Over the next few years, he continued to alternate between those two worlds, working in top restaurants and touring with several bands.

Eventually, Steve entered the New York restaurant scene, running lunch at Bella Luna for six years, honing his reputation for providing warm, kind, professional service. From there, he went on to a more corporate environment at the BR Guest Corporation, known for restaurants including Blue Water Grill, Isabella's, and Ruby Foo's, for which Steve managed their Park Avalon.

An ad in The New York Times finally brought Steve to Michael's. Here, he found the ideal environment for his experience and personality: a fine-dining restaurant with a true devotion to food and wine, an unmatched connection to guests, a thoughtful and caring team that strives always to put guests first, and an appreciation for the theatrical performance that is modern fine dining.

stevemillington@gmail.com

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Danny DiVella - MANAGER

DanDanny DiVella's interest in the restaurant business was cultivated in his hometown of San Mateo, California, 15 minutes south of San Francisco's culinary delights. He began his management career in 1994 as Assistant Manager of the high-profile MacArthur Park in Palo Alto, California. He went on to manage and oversee the beverage program at Kincaid's Bayhouse in Redondo Beach, California, and rise to General Manager of Perry's Restaurant in Palo Alto.

Since arriving at Michael's in 2004, Danny has continued his success overseeing and increasing the dinner business. His interest and passion in wines and spirits prompted him to pursue and obtain his sommelier certificate from the Wine & Spirits Educational Trust in 2007.

ddivella1@msn.com

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Kyung Up Lim - CHEF DE CUISINE

KyungKyung Up Lim attended school for hospitality management at City Tech in New York City. While pursuing his studies there, he worked at Craft, Tom Collichio's flagship establishment. Following that, Kyung Up spent time working and learning at a top bakery to vary his repertoire. Other experience includes smaller restaurants throughout Manhattan specializing in Japanese, American, and Italian cuisines. He began working at Michael's in 2006.

Chef Lim was born in South Korea, and enjoys using techniques, flavors, and ingredients gleaned from his grandmothers' classic dishes to impart to his modern American cooking the same lightness and healthiness he remembers from the meals he enjoyed as a child. Since he came to America, his palate and style have been heavily influenced by California cuisine, with touches of his eastern Asian heritage. He always strives to focus on both flavor and the art of presentation, utilizing the simplicity of fresh and seasonal ingredients.

mobbdav3@hotmail.com

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Robyn Levy-Wolf - DIRECTOR OF SPECIAL EVENTS email

robynRobyn Levy-Wolf grew up in and around New York City. After college she delved into the fast pace work of commercial and music video production. Although a foodie from early on, her initial exposure to the restaurant business was out of pure necessity. While serving tables at a busy local restaurant, she formed a friendship with a regular customer who was preparing to start up a seasonal summer catering company. He saw potential in Robyn and offered her the opportunity join him.

They shared the responsibility of booking the parties as well as actual food preparation with him as her mentor. It was here that she discovered her love of fine foods, planning and coordinating special parties and events. She especially loved the relations she developed between her and her clients. At the end of that summer Robyn heard that Michael's New York was looking for a Banquet Director.

Robyn joined Michael's in September of 1995 and has never looked back. Michael's clients include leaders from the worlds of publishing, entertainment, government and art. It is not unusual to find those worlds colliding on any given day or evening at the restaurant.
Robyn lives with her film editor husband Miky Wolf, their energetic son Tobias and Jezebel the family dog in New York City. She continues her love affair with great food, great people and great parties

robynpwolf@gmail.com