How to Get Into New York’s Legendary Bemelmans Bar

Resy: When do reservations drop?

Rebecca Vargas and Stefano Filistad: A week out in advance so far.

How quickly are they usually filling up?

Filistad: Instantly on the weekends, but you can snag one during the week. On weekdays we have had a mild pick up, with Thursday being very successful.

How many seats are there inside?

Vargas: Fifty-two seats and 17 bar stools (with additional standing room space available).

You were walk-in-only before joining Resy, right? Why did you decide to take reservations?

Filistad: Our reservations on Resy are very limited. Walk-ins are still the primary focus; it feels like you almost won the lottery when a table on Resy becomes available. We opened a limited availability to help guests that aren’t able to queue for a long time.

What’s the minimum spend if you snag a reservation?

Vargas: $150 per person.

How has taking reservations impacted the day-to-day at the restaurant?

Filistad: Operationally, we have to pay more attention to our floor plan, table management, and turns to make sure we accommodate everyone.

Do you utilize the Resy Notify feature?

Vargas: Yes, we do we monitor that daily and advise if there is any availability

How long does the Notify list get?

Filistad: Very long — we’ve had over a thousand guests on Notify at times.

How long can the walk-in wait be?

Filistad: The longest we have experienced was 2.5 hours in December; we were averaging an hour in February.

Tell us a bit about the history of Bemelmans. Why is it so iconic?

Dimitrios Michalopoulos: The history of Bemelmans starts with the former hotel owner, Mr. Dowling (whom the hotel’s restaurant is named after). He was a very good friend of Ludwig Bemelmans, the famous American writer and illustrator, so he called on him to come to the hotel and create the famous murals on the walls — in exchange for a living accommodation at the hotel. Rumor has it that Bemelmans took his sweet time working on the project, as they were having a great time. The project was finally completed in 1947.

What are some of the scenes featured on the murals?

Michalopoulos: On the wall at the end of the bar, you can see the famous Madeleine, orphans, and nuns, but the rest of the illustrations are actually scenes from Central Park — animals from the zoo, etc. Fun fact: Between tables 11 and 12 there’s a drawing of a stroller with twins, in homage of his daughters. It’s hard to find, but it’s there.

Who are some of the bar’s most famous past regulars?

Michalopoulos: JFK and Jackie O. of course. [Actress] Elaine Stritch, plus a ton of politicians. There are so many. Paul McCartney has also been coming for years.

Are there any famous myths, legends, or rowdy stories about the bar?

Michalopoulos: There are always fun stories. I don’t know what I can say here, I’m going to be in trouble. They’re really juicy, but believe me, we are very discreet. We protect our guests and treat them like family. But if these walls could talk …

Tell us a bit about the live music. When does it happen and how often does it change? Is there a cover charge?

Michalopoulos: It’s always jazz, and we highlight the Great American Songbook. It’s actually a requirement for every musician that wants to join us at Bemelmans and play music here to have mastered it. We have music daily, beginning at 5:30 p.m., then another set at 9:00 p.m. For the earlier set, it’s just one person playing the piano, and the cover charge is $10 per person.

The later jazz trio times and cover charges depend on the day. On Sunday and Monday, it’s 9:00 p.m. to midnight with a cover charge of $25 per person at the table and $15 at the bar. From Tuesday to Thursday, it’s 9:30 p.m. to 12:30 a.m. with a cover charge of $35 per person at the table and $20 at the bar. On Friday and Saturday, it’s 9:30 p.m. to 1 a.m. with a cover charge of $35 per person at the table and $20 at the bar.

The famous snack trio — when did that come about and has it ever changed?

Michalopoulos: It’s very popular. The trio features cheese crackers, potato chips, and mixed nuts (which are flavored with a secret recipe of seasonings). I’ve been here for almost 10 years and it hasn’t changed since then.

Set the scene for us during peak times. What’s it like?

Michalopoulos: It’s great energy. You see a lot of people that come to the bar and are so happy to have made it in, like it’s an achievement. When they finally walk in, you see it in their eyes — like wow, we made it to Bemelmans. When you enter the bar from the outside, you’re immediately immersed in a different world. I think the secret is the staff members, as they’ve been working here for so long. My head bartender Louis has been behind the bar for 35 years.

At other bars, you’ll see a lot of new trends, and a lot of variations on classic cocktails, but you’ll notice that many of these mixologists don’t know the basic drinks, just the riffs. However, what we do here, we know all of the classic recipes because we’ve been doing them for years — our team members’ muscle memories are so strong, making the drinks consistently perfect.

The famous martinis — what makes them so special?

Michalopoulos: I believe it’s the way we make them, which is on the very dry side. We want to honor the spirits we’re using, and we always use the best spirits available on the market. After all, the main spirit is the protagonist of the drink. With martinis, paying attention to dilution is very important, which is why we never shake them. Everything is stirred.

Additionally, we always serve a generous portion when it comes to martinis, and the presentation is equally important. You always get half of the portion in the glass chilled, then the sidecar and garnishes are served separately over ice. We always make sure we’re delivering ice-cold martinis and sidecars, which elevates the experience of it, as they don’t get warm.

If you had a choice, where would you sit in the bar?

Michalopoulos: This bar is like my home, I believe I know it better than my home (my wife is going to kill me). I enjoy every table, and every seat is different because of the murals. Perhaps our least popular seat is behind the main pillar in the room, but I love this table, as it gives you privacy. Right next to the bar, you can enjoy the “Madeline” illustration, as well as see what’s going on behind the counter.

Other than that, all of the tables are close together, which is nice, as it gets people talking and creates a feeling of community. So many guests have been coming to Bemelmans Bar for decades. It’s a luxury place, but everyone is respected. Guests talk with one another about drinks, fashion, politics, business … it’s nice to see, especially when guests have met while waiting in line and then enjoy the experience together.

What’s your go-to cocktail order?

Michalopoulos: It depends on my mood and the occasion. I love the martinis, of course. Usually I’ll have a [Madeline’s] Vesper or a gin martini with a twist, but if I’m going for dinner and want an aperitif, I’ll do a slightly dirty vodka martini with olives.

Additionally, last year we began serving low-ABV [alcohol by volume] cocktails, and they’re all really worth exploring. My favorite is the Ludwig’s Grasshopper, made with Mozart White chocolate liqueur, crѐme de menthe, and coconut milk topped with cacao nibs mixed with toasted coconut flakes. It’s low-ABV (7%) and on the sweeter side of course, but it’s a great drink.

Speaking of dinner, are there food offerings at Bemelmans?

Michalopoulos: Yes. I’ve seen a big increase in interest in food from our guests. We have a bunch of bar items, including our signature pigs in a blanket made with puff pastry, andouille sausage, and topped with Dijon mustard, as well as a solid selection of caviar. However, if you want to have dinner at the bar, we’ll never say no to you — even if we don’t have something, we’ll try to find the best possible alternative to make you happy.

We offer menu items from The Gallery, our all-day dining space located just outside of the bar. It features more casual items — think salads, tomato soup with feta cheese foam, and grilled cheese. We can also offer our restaurant menu [at Dowling’s at The Carlyle], which highlights French American cuisine.

What would be the best piece of advice you could give to somebody who is hoping to get in?

Michalopoulos: My advice is to try to come 1.5 hours before the music starts, this’ll be your best bet at getting in with the shortest wait possible.

Tell us a bit about you — how has working at Bemelmans impacted you?

Michalopoulos: This place changes you, but in a good way. It shapes you. You have to be able to make quick decisions that are always correct. If you make a mistake, it’s going to be big, so you have to be on at all times, no matter how tired you are. You always have to be smiling, engaging, and working the floor, as well as checking in on everyone around you, including guests, servers, bartenders. I’m constantly talking with guests and getting feedback, which is always valuable. Working here, you’re dealing with a really high standard — high-status guests, smart, and very wealthy people, so you need to be able to be on the same level. Every detail matters and makes a difference. Otherwise, it falls short.

Bemelmans Bar is open daily from 12 p.m. until midnight or 1 a.m. (depending on the day of the week).

Vicki Denig is a wine and travel journalist based between New York and Paris. Her work regularly appears in publications that include Food & Wine, Decanter, Condé Nast Traveler, Matador Network, and more. She also oversees content for Paris Wine Company, High Road Wine & Spirits, and more. Follow her on Instagram. Follow Resy, too.