The hotel’s famously extravagant brunch series is back, this time under the hotel’s renovating lobbies. There’s a 15-meter long seafood station, a caviar dispenser (though we’re assuming that you can’t just put your mouth under it and gorge), foie gras au torchon and a charcoal-roasted suckling pig, among other dishes. Brunch isn’t complete without bubbly, and here it’ll be in the form of Louis Roederer Cristal Vintage 2006 and 2008, as well as a rose Vintage 2009.
