By Kelsey O'Neil
It’s been 54 weeks since New York’s power brokers and political elite could do business over coffee and eggs benedict at the Loews Regency Hotel, known as the original birthplace of the “power breakfast.” Under the reigning Tisch family, the hotel reopened January 16 following a $100 million renovation. “I got a lot of comments the morning of the opening that people were starving and hadn’t had breakfast since we’d closed,” Leigh Wynn, the restaurant’s majordomo, told us.
Wynn, who ran the breakfast when the Regency closed last year (she trained under the restaurant’s previous manager, who held that position for 20 years), is back—and she makes it her job to know exactly where her guests are sitting, what they’re eating and what they’re reading Monday through Friday.
“We start at 7 a.m. and officially it’s over around 10:30, but the power breakfast is from 7:30 to 9 a.m. By 8:30, we’re completely full,” she says. “It’s not that we don’t necessarily want walk-ins (the bar is first come first serve), but we have a completely booked room. Two days out, we’re usually completely booked.” For such high-powered mornings at the Park Ave hotel, we wanted to know how Wynn does it—and what she’s observed so far.
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