Department of FoodieDepartment of FoodieThe Plaza Hotel's iconic, swanky venue for high-end breakfast, afternoon tea & evening cocktails.
What to order: Warm scones with Devonshire cream and preserves · Foie gras macaron · Champagne Tea (or tea with champagne) · Mini lobster roll (as part of afternoon tea)From Google Maps reviews.
We had the afternoon tea at The Plaza Hotel and it was an outstanding experience from start to finish. Everything was excellent – the food, the atmosphere, and the overall service. A special mention goes to Fariz who is an incredible host. He made us feel genuinely welcome and took care of every detail with great attention and warmth. His service truly elevated the entire experience. We felt very comfortable throughout and thoroughly enjoyed our time. Absolutely a 10/10 – highly recommended.
✨ Visited The Palm Court after 6 PM, so we enjoyed drinks and appetizers instead of tea service. They don’t offer coffee at this hour 😅.The beautiful pink stained-glass lighting in ceiling at this hour created such a beautiful ambiance. 💕✨ Even though I wasn’t a hotel guest, I felt very welcomed. I was celebrating a special occasion with my mom and sister, and our waiter made it even more memorable by surprising us with a delicious chocolate dessert at the end. 🍫🎉 His kindness and excellen
This is the ultimate afternoon tea experience! Every year, my Bestie and I treat each other to High Tea in NYC and this was the pinnacle. There is nothing like the grandeur of the interior of the Plaza Hotel. You are only allowed in the building if you are a hotel guest or have a reservation. The sandwiches were delicious and desserts are spectacular to look at and taste. The teas are made especially for the hotel and our incredible server Porfirio guided us through the experience offering sugge
From the Jun 16, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Damaged canned food wasn't set aside and marked 'do not use'.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.