Everdene at Virgin Hotels New York is a stunning rooftop lounge and bar located atop the new hotel. With stunning views of the city skyline and an outdoor terrace that’s perfect for soaking up the sun, Everdene is ideal for relaxed afternoons with friends, romantic evenings out, and the epic Queen Supreme Brunch Cabaret that’s sure to be a good time. “Everdene is a bold and colorful space with a design element that embodies a natural botanical spirit,” Everdene’s Executive Chef, Freddy Vargas, told us. “The concept is flexible and accommodates various moods and occasions, truly providing something for everyone.”
A Taste of NYC’s Everdene
Inside, enjoy unique cocktails crafted by expert mixologists, accompanied by creative snacks and light bites. The sophisticated atmosphere of this luxurious space also makes it the perfect place to host business meetings or special events. “This space has it all. From sipping refreshing cocktails, dining on seasonally driven dishes, and sharing snackable bites from the eclectic bar menu, guests have several options of ways to enjoy Everdene,” Vargas explained. “The lively space mixes a passion for food and beverage with nightly music and programming. It is all about providing choices and being adaptable to cater to our diverse demographic.”
The menu is filled with unexpected flavor combinations like Honeynut Squash Soup. Duck & Foie Gras Empanada, Mushroom and Leek Toast and CORN Flour Crusted Fritto Misto. “My inspiration for the curation of the menu comes from my family, my global travels, and the professional kitchens I grew up in,” Vargas said of the menu creation process. “For example, Everdene’s Duck Empanada and Fritto Misto, which is spiced with a mixture of toasted cumin, coriander, and black pepper, both were inspired by my travels to Ecuador. Every ingredient that I utilize in my cooking speaks to a moment in my culinary past, and I look for ways to reimagine it and make it my own.”
The menu is also filled with influences from Vargas’s own culinary experiences. “I wanted some items on the Everdene menu to highlight my father’s cooking and my roots while drawing from my professional Italian cooking background,” Vargas told us. “Additionally, I recently took a trip to Guayaquil, Ecuador, that influenced some of the ingredients on the menu.”
