With the success of the Hotel's three distinctly different restaurants--Peacock Alley, the Waldorf's signature French restaurant; Bull and Bear, a contemporary steak house; and Oscar's, an American all-day dining brasserie--comes unique and creative food prepared by a team of talented cooks and chefs. The dishes at each of the restaurants are constantly being improved upon while new dishes are always being challenged and created. According to Doherty, when you get to a certain level of cooking, "you can taste a dish just by talking about it."

At Peacock Alley, Chef Laurent Gras and his team pre pare dishes that can come from either the "Ocean"--like oven baked sea bass with tapioca and broiled asparagus; the "Forest"--Porcini mushrooms saut~ed with foie gras and budding chives; or the "Farm"--organic baby lamb flavored with olives and artichokes. For reservations: 212-872-4895

Chef Eric Kaplan and his team at Bull and Bear suggests diners try the grilled sea bass with Portobello mushrooms, Yukon gold potatoes, tomatoes, in a saffron-basil sauce or Shrimp Creole with Andouille sausage and rice. The Bull and Bear also offers different traditional house favorites every day of the week. If you are in the mood for Yankee pot roast with mashed potatoes, peas and carrots, make sure to stop by to dine on Thursday. For reservations: 212-872-4900

Finally, at Oscar's, Chef Robert Trainer and his team offers dinner entrees such as chilled Chatham lobster with pickled vegetables, baby spinach in a green peppercorn vinaigrette; red snapper with fire roasted hearts of palm and cashews in a lime-brown butter. For starters you can have Prosciutto di Parma and strawberries with Thai basil and green peppercorns or a Maine rock crab cake with crispy shrimp, watercress and saffron-tomato reduction. For lunch you can choose from dishes such as a spicy grilled shrimp and chicken wrap with guacamole and black bean salsa or a cobb salad of roast chicken, bacon, olives, eggs, roasted peppers and Gorgonzola cheese tossed with champagne vinaigrette. For reservations: 212-872-4920

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Plates prepared by Doherty pictured top to bottom: Sauteed fois gras surrounded by asparagus stems topped with black and summer truffle; pan-fried soft shelled crab resting on a puree of ramp greens with a complement of grapes and pickled ramp; braised lamb shank set on a bed of parmesan r'sotto with morrels and topped by wild asparagus.