The Morgans Hotel Group is transforming Hudson’s Private Park hotel into a winter wonderland known as Hudson Lodge for the holiday season beginning Nov. 14.
Located in Midtown Manhattan near Central Park, Columbus Circle and the theater district, Hudson will feature Manhattan’s first-ever outdoor urban ski resort-themed bar, serving classic, mountain resort inspired fare and specialty cocktails, within an 1,500 square foot heated, tented space.
Morgans Hotel Group’s in-house design team, led by Verena Haller, drew inspiration for the space from the renowned Canadian ski town of Mont Tremblant, located in the Lauretian mountains of Quebec, where explorer Henry Hudson settled. The space is dominated by animal hide rugs, taxidermy, and wood furniture that pay homage to the expansive forest and trees surrounding Mont Tremblant. Accent pieces including sheepskin throws, vintage tobaggans and snowshoes adorn the space, creating a rustic Canadian lodge experience in the middle of Manhattan.
Hudson Lodge will host “Apres Ski”; a champagne and powder party featuring Veuve Clicquot Yellow Label, and a nightly snowfall in the middle of the park.
The beverage program created by Steve Olson, one of the world’s foremost spirits experts, will feature warm winter cocktail classics, alcoholic and non-alcoholic hot chocolates and inventive new signatures that include: Aztec Hot Chocolate made with Oaxacan Chocolate, Chile de Arbol, Vida Mezcal Kahlua Cream and Chocolate Mole Bitters; Hot Buttered Rum Toddy made with Bacardi, Cinnamon, Clove and Lemon; and Beso de Chocolat made with Rumplemintz topped with Whipped Cream and Crushed Peppermint Patties.
Hudson Lodge’s specialty Hot Chocolate Bar will offer an array of ambrosial toppings, including Crushed Candy Cane, Chocolate Pretzel Dust, Burnt Marshmallow, and Gooey Cookie Dough. Local winter brews such as Ommegang Hennepin and Brooklyn Brewery Winter Ale will be served, while bottle service at Hudson Lodge will take on a new meaning with bottles presented in frozen blocks of ice alongside home-made simple syrups such as Five Spice made with Star Anise, Cinnamon, Clove, Rosemary, Ginger and Red Hot made with Red Hot Candies and Peppermint Candy Cane.
The menu at Hudson Lodge was created by Hudson’s Executive Chef Japer Schneider, who will serve up high-quality modern interpretations of ski resort fare, in an outdoor food stand constructed out of reclaimed wood. Menu items will include: Green Chili Fondue made with Cave-Aged Gruyere, Comte, Appenzeller, Brooklyn Lager, Burnt Garlic, Onions, Pork and Tomatillos; Chipotle Brisket Chili made with White Cheddar, Onions and Sour Cream; Mexican Hot Chocolate & Salted Caramel Fondue made with Marshmallows, Graham Crackers, Strawberries and Banana Bread; S’more Grilled Cheese made with Nutella, Ricotta, Gruyere, Cheddar and Maple Syrup; and Chocolate Peanut Butter & Caramel Cookies.