Atrio Wine Bar and Restaurant
Located in the center of our bold 15-story lobby, ATRIO Wine Bar & Restaurant serves seasonally-inspired New American cuisine from a dramatic open kitchen. Watch as our Executive Chef Gerron Douglas and his team prepare delicious dishes created with the finest local produce and a dash of passion. Open seven days a week serving breakfast, lunch, dinner and brunch on weekends, ATRIO Wine Bar & Restaurant is the perfect restaurant for families, couples and business guests looking for sophisticated dining in the heart of Lower Manhattan. Offering a children's menu, light bites and comprehensive brunch and breakfast menus, you will find a dish to suit any tastes or mood.
ATRIO Wine Bar & Restaurant presents New American cuisine, featuring carefully-sourced and seasonally-inspired ingredients, paired with curated wines and handcrafted cocktails in a refined, yet casual setting.
ATRIO offers flexible private and semi private spaces to fit a variety of events ranging from ten to 200 guests. The private spaces are perfect for social gathering, corporate meeting or large dinner in Manhattan's most exciting new neighborhood.
In addition to the locally sourced focus for the seasonally inspired menu at ATRIO, our team uses the hotel's rooftop bgarden to grow herbs and veggies that are then incorporated into our dishes and garnishes for cocktails.
Chef Gerron Douglas
Gerron Douglas, Executive Chef, oversees all dining operations at Conrad New York, including the hotel's signature restaurant ATRIO Wine Bar & Restaurant and in-room dining.
ATRIO's dramatic open kitchen and fire brick pizza oven offers restaurant guests an inviting and unique experience.
Celebrate the most wonderful time of year in the ambiance of our contemporary wine bar and restaurant. Get together, in the heart of lower Manhattan, and enjoy the festivities Conrad New York style.
Chef Gerron Douglas
Gerron Douglas, Executive Chef, oversees all dining operations at Conrad New York, including the hotel's signature restaurant ATRIO Wine Bar & Restaurant, the seasonal Loopy Doopy Rooftop Bar and in-room dining.
Bringing more than 13 years of experience in the hospitality industry to Conrad New York, Douglas' responsibilities include guiding the hotel's unique culinary programming and leading menu development that focuses on incorporating locally-sourced, sustainable foods.
Prior to his role as executive chef, Douglas served as Conrad New York's executive banquet chef at restaurateur Danny Meyer's Union Square Events, where he managed all aspects of the hotel's catering to ensure customer satisfaction and business profitability, while providing leadership to the rest of his team. Douglas spent 10 years in a variety of roles, including sous chef at the Waldorf Astoria New York, prior to joining Union Square Events. There, he worked closely with the executive chef and the banquet chef to create new menus and develop innovative concepts. Douglas began his career as a line cook at Café Provencal in Los Angeles in 2002 before he took his talents to New York in 2005 with Amuse restaurant.