Having been completely shut down since 2012, the landmark Knickerbocker Hotel in New York City at Times Square has had every aspect of its interior reimagined and is slated to reopen mid-2014. Through its renovations, a major focus has been placed on its culinary offerings. This was exemplified by the integration of renowned Master Chef Charlie Palmer to be paramount in developing the food and drink menus for the hotel.

While the majority of his focus will be on The Knickerbocker's signature fourth-floor restaurant and bar, his input will also play a large role in the ground-floor café and rooftop bar that are currently receiving their finishing touches before the hotel's grand reopening. Palmer will also be pivotal in creating a refined menu for the hotel's event spaces.

Understanding the long history of the location, Chef Palmer said, "Cooking in the U.S. has changed dramatically since The Knickerbocker Hotel opened at the dawn of Manhattan's Golden Era. While drawing inspiration from the history of [the hotel], fused with the melting pot culture of New York, we're developing unique menus that cater to today's discerning palates." He also noted that travelers and locals alike will be offered "a contemporary take on classic American cocktails and dishes, complemented by [his] progressive American cooking style."

In addition to his menu creation for the location, guests to The Knickerbocker will have preferential treatment at Palmer's Michelin-starred Aureole, which is just a short walk from the hotel.

The renovation itself came with a hefty $115 million price tag, and has reconverted the purposefully-shifting building back to its roots as a luxury hotel in the heart of New York City. The Knickerbocker Hotel will have 330 guest rooms with luxurious accommodations and 40 suites as well as a fitness center, large event space and the aforementioned restaurant, rooftop bar and café.