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Travel: Gordo, Moet on Ice and The Hudson Hotel, New York

A quiet weekend away with our shy, retiring but excessive jet-lagger

Published on September 16th 2010.


Travel: Gordo, Moet on Ice and The Hudson Hotel, New York

GORDO arrived in New York City in mid August to do a bit of frolicking with his pal, Casey Gillespie, the fabulous Editor in Chief of Zink magazine - the most New York of all the fashion mags out here.

The big one is on the lookout for hotels to recommend to his readers and Casey suggested this one.

The quality of the fruit on the continental buffet is remarkable. Try a peach. They are proper peaches, the ones that ruin your best tie whilst making your day. Not unlike beautiful woman really.

“The fashion brigade uses it a lot, it’s very cool and I always recommend it to my friends” says Casey, teeth gleaming down the phone.

It’s very sure of itself is The Hudson. So sure that it doesn’t have a sign outside.

It’s also big, over eight hundred rooms varying in size from a rabbit hutch to a palace, the latter being on the roof with its own marquee and conservatory where some of the ritzier parties are thrown for NYC fashion week.

The hotel is a short stride from Columbus circle, so a good spot.

Gordo checked in and freshened up. The room is small, which doesn’t worry him as it’s brilliantly laid out whilst being priced right; £670 for five nights. Gordo booked this on LastMinute.com. There is no way anyone travelling to this most electric of all the world’s cities wants to be staying in the hotel when awake. When asleep, the bed is brilliantly comfortable. Lots of Aveda goodies to nick in the bathroom

The public areas are special and full of good looking New Yorkers. These consist of a restaurant where you’re sat at communal tables, with the walls showing Betty Boop and Superman cartoons. A library has a bar and tables where chess boards are laid out ready for play. When the weather is good, there is a brilliant atrium bar area outside, as well as an exclusive bar and suntrap up on the 15th floor with stunning views across The Hudson.

Sitting downstairs in the Atrium in the early evening, Gordo is asked what he would like to drink by one of the sassiest waitresses he has come across in a while. A stunningly good looking girl called Rachael with a cheeky smile which acts as a veil across one of the best up-sellers that Gordo has come across.

“Hey Gordo, would you like to try out a new product we have here called Moet Ice Imperial”, asks the comely one.

“That’s terribly kind of you Rachael”, says the fat one trying to drag his eyes away from her rather outstanding chest and not quite managing it, “but over in Europe we’ve been serving it for a couple of hundred years”.

Rachael is clearly determined and patient.

“I didn’t mean it that way Gordo, Moet have produced this champagne to pour over ice; It’s called Moet Ice Imperial. Here, try some on me,” says Rachael, who has come to realise she is dealing with an oversized, overexcited simpleton who needs to be talked to slowly.

Well, Gordo did. Moet have put the champagne into six outlets here in New York to try and gauge the market’s reaction in the hot spots. It appears to be favourable; Gordo certainly was impressed, so much so that he ordered a bottle to share with Casey who was just about to arrive.

The price over here is pretty steep; well over a couple of hundred bucks. More of a robust wine than the usual Moet Imperial and possibly aimed at the bar top people rather than the crowd celebrating in the room. One commentator on the American interweb described it thus:

“ ...a fabulous blend of pinot noir, pinot meunier and chardonnay with notes of tropical fruits such as mango and guava, sweet spices like liquorice, red fruits and peppermint...”

Now, to get that much out of a champagne poured over ice would require the dropping of a lot of acid in Gordo’s case, but it was good. Not a celebration drink, a drinking drink.

If you know what Gordo means. ater that evening, after a great party and dinner, which Gordo will be telling everyone about shortly, he discovered The Hudson bar , which was banging at half past midnight. It’s open from 5pm through to 3am. The bar, and indeed the rest of the hotel lobby area has, since the place opened, become one of the most popular night clubs in New York. As a hotel guest you dodge the velvet rope. On that first night, Gordo was there till throwing out time, a sure-fire way to stave off jet lag. You sleep well.

Breakfast at The Hudson is a little bit of heaven, the rather quirky current ownership have an obsession with trying to ensure that everything comes from the New York area and local farmers are robustly supported. The quality of the fruit on the continental buffet is remarkable. Try a peach. They are proper peaches, the ones that ruin your best tie whilst making your day. Not unlike beautiful woman really.

Along with very cool hotels.

Gordo travelled with American Airlines who have an excellent daily and direct service from Manchester to JFK. A special thanks to Nicola Sharrock, possibly the most professional stewardess in the air, she is Gordo’s personal Mandy.

The Hudson: A Gordo Go.

356 West 58 Street
New York
New York
212 554 6217
www.hudsonhotel.com

American Airlines:www.americanairlines.co.uk

Follow Gordo on twitter GordoManchester

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Frank N. SteinSeptember 3rd 2010.

That's certainly true.

Elmer PantrySeptember 3rd 2010.

The fruit should look good, it's all genetically modified in the U.S.

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