The Parliament opened in New York City in November 2025 at The Benjamin Royal Sonesta Hotel, led by Executive Chef Rakmin Lee. The restaurant offers a refined yet approachable all-day dining experience. Lee’s background includes roles at Morimoto NYC and Four Seasons properties in both New York and San Francisco.
© Charlie Bennett
The dining room features dark wood, stone and brass accents with nods to vintage art. Seating for 70 includes a dedicated bar area for cocktails and casual dining, plus “the nest,” a space designed for intimate or semi-private gatherings.
Chef Lee’s all-day menu blends classic technique with contemporary touches. Highlights include Catsmo Smoked Salmon with Spanish capers, tomato and pickled red onion; a Croque Madame made with prosciutto cotto, truffled mornay and a farm egg; and The Parliament Salad with fresh and pickled apples, pistachio crumble, celery hearts and stilton. Vegetarians will find a Roasted Fall Veggie Penne featuring squash, Brussels sprouts, snap peas and tomato sauce. Other savory options include ricotta meatballs, grilled branzino with roasted fennel, citrus and minted salsa verde, and the Parliament Burger—topped with grilled onions, Cooper’s Aged American and garlic-truffle aioli on a brioche bun. Desserts range from Lemon-Olive Oil Cake and Almond Pot de Crème to The Parliament Sundae: vanilla gelato, toasted peanuts and Luxardo cherries finished tableside with malted chocolate sauce.
Sommelier Nicolas Prieto oversees the beverage program, which pairs curated cocktails with thoughtful low-ABV options to complement the menu.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
My ultimate guilty pleasure is anything chocolate—especially a mocha frappe. At the other extreme, I avoid overly processed artificial ingredients. They rarely behave predictably in recipes and often have an off or artificial flavor that undermines the dish.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
For a private dinner I would build a menu from local New York purveyors and the best seasonal produce. I’d begin with kabocha pumpkin soup for a warm, silky starter, then serve blackfish aged briefly in miso and finished over open flame for a smoky, savory second course. For the main, a deboned young chicken brined for a couple of hours, grilled over direct heat and finished with herb brown butter creates a crisp, flavorful exterior and tender interior. For dessert I’d choose a classic apple pie made with New York-grown apples. As a playful snack or palate-pleaser, I’d thinly slice potatoes and fry them into chips tossed in brown butter and honey, served alongside vanilla ice cream for a honey-butter chip dessert.
© Charlie Bennett
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
The first meal I made entirely on my own was a potato salad sandwich in middle school. With allowance money I bought potatoes, eggs, mayo and carrots for a school picnic. I made a large batch, shared it with classmates, and those friends still remember how good it was—an early lesson in feeding people and creating comfort through food.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
My personal style is best represented by the Ember Belly Linguini on our menu. I favor minimal seasoning that highlights a single ingredient in focused, deliberate ways. This dish showcases three parts of the fish—salmon belly, salmon skin and bottarga (dried fish roe)—each element adding texture and depth while allowing the core ingredient to shine.
WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?
I’d like to see the trend of overly flashy, unhealthy dishes fade away. Food should nourish as well as delight. Creating dishes that look beautiful, taste great and contribute to well-being is the ongoing responsibility of every chef.