St. Patty’s Day at The Roosevelt

Grab your clovers and pots of gold – the NYC St. Patty’s Day festivities are finally here! The New York City St. Patrick’s Day Parade is one of the best (and most fun) parades in the world. This Saturday, March 16th, the parade will start right outside the doors of The Roosevelt Hotel at 45th Street.  It begins at 11:00 am and marches up Fifth Avenue, past St. Patrick’s Cathedral and ends near the Metropolitan Museum of Art at 86th Street about 4:30pm.  Awash in the sea of green, parade goers will experience plenty of bagpipes, performances and floats.

There are tons of great Irish pubs and restaurants in Midtown, but there is no better place to begin parade festivities than at Vander Bar.  Located at the start of the parade route, Vander Bar will open its doors at 10am for those parade goers who want to get an early start on the festivities.  Corned Beef and Cabbage will definitely be on the menu, along with great drink specials.  Just as you’d expect, Vander Bar has developed several delicious themed specialty libations, including:

Blarney Stone

Bushmills Irish Whiskey, Sweet Vermouth, Grand Marnier, Bitters

Wild Irish Rose

Jameson 1780 Irish Whiskey, Peach liqueur, Orange Juice, sweet & sour, over ice with a cherry & orange slice

Scarlet O’Hara

Grey Goose Vodka, Cedila Acai Liqueur and Pineapple

Another must-see at the hotel is the annual bag piper performance in the hotel lobby at 11:00 p.m. and 1:00 p.m. This annual tradition is always a treat for guests and locals alike.  Grab a seat at the lobby bar, the Madison Club Lounge, for a Guinness and a front row seat to the show!

Can’t make it to the parade? You can watch it live online at or follow us on Facebook and Twitter for all the highlights!


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Roosevelt Recipes – Roasted Chicken and Bulgur Wheat Lentil Pilaf

This week’ we’re putting you in the know on our Roasted Chicken and Bulgur Wheat Lentil Pilaf recipe. This Roosevelt recipe combines savory roasted chicken and a pilaf of bulgur wheat with lentils, creating a warm and welcoming aroma that draws everyone to the table.


Roasted Chicken and Bulgur Wheat Lentil Pilaf

(Serves 6)




Roasted Chicken

6 airline chicken breasts (with drummette attached)

¾ cup pearled onions, peeled

6 sprigs thyme

6 sprigs rosemary

1 tbsp. butter

½ cup pitted olives

½ cup white wine

1 oz. olive oil

Salt and pepper to taste

½ tbsp. minced garlic

½ oz. fresh herbs


Bulgur Wheat Lentil Pilaf

1 whole garlic clove

½ lb. bulgur wheat

1 qt. chicken stock

½ cup diced onion

½ lb. lentils

1 ½ pints chicken stock

4 tbsp. olive oil

Salt and pepper to taste

1 sprig sage


Method: Bulgur Wheat Lentil Pilaf

Heat olive oil in a round stock pan, add onion and sauté until light brown, add the bulgur wheat and mix well. Add boiling stock, sage, salt and pepper, and mix well. Cover and lower heat to low simmer, cook for about 20 minutes or until done. Let rest and open with a fork.

In a separate round stock pan cook the lentils on a medium-low heat for 20 minutes, adding salt and pepper to taste. Drain the lentils and mix with the bulgur wheat.


Method: Roasted Chicken

Marinate chicken breast with minced garlic, olive oil and half of the time and rosemary for a few hours. Heat butter in large sauté pan. Season chicken with salt and pepper, and then sear the chicken breast on both sides until golden brown.

Transfer chicken breasts to a roasting pan and caramelize the pearled onions in the same butter pan used to sear the chicken. Place caramelized onions and the rest of the thyme and rosemary on top of chicken. Cover with aluminum foil and cook in oven at 350 degrees fir about 45 minutes. Remove pan from oven, add pitted olives and white wine. Cover and cook for about 25 minutes more or until fully cooked.



Place hot bulgur wheat lentil pilaf on a large serving platter. Slice the chicken breasts and arrange on top of pilaf. Top with caramelized onions and olives. Ladle sauce on top of chicken, garnish with chopped herbs and serve.



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