Contemporary, upscale property offering terrace dining & a gym, plus a rooftop bar with city views.
350 West 40 Street, Manhattan 10018From Google Maps reviews.
This was one of the most frustrating hotel experiences I have ever had. The issue was not a clogged drain. The issue was the room itself. We were assigned an accessible room on the 36th floor. The shower was designed in a way that allowed water to flow directly out onto the bathroom floor during a normal shower. Water flooded the bathroom every time. What made this even more concerning was that the bathroom door already showed visible water damage from previous leaks. This clearly was not a n
I stayed for one night on May 4 for business. I gave a similar review internally to allow for a response from management and did not get one. My room was very small and had three significant issues. 1. Air conditioning did not cool properly. Thermostat was set to 68. Room temp.did not go below 74. Very uncomfortable. 2. Sink did not drain properly 2. TV remote did not function. This was sort of fixed with a new remote but I needed to use both remotes to find the channel I wanted. All of this f
The staff at this dump of a hotel is an absolute joke and utterly incompetent. They act like they're doing you a favour by being there, only to sit there being completely useless. A special shoutout to the unbelievably obnoxious front desk agent, DANIEL, who possesses less helpfulness than a brick wall and was only interested in when his shift would end. The so-called "manager" is a glorified paperweight who couldn’t care less if the building burned to the ground. Don't expect any help here; you
From the Feb 26, 2026 health inspection. Lower-priority items are listed after the serious ones.

Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.

Cold food was held above 41°F, warm enough for bacteria to grow.

Food surfaces weren't washed and sanitized between uses.

Food was left exposed to possible contamination during storage, prep, or serving.

Hot food was held below 140°F, cool enough for bacteria to grow.

No working thermometer in the fridge or hot-holding unit.