The Carlyle Hotel has always been the move for a glamorous, old school New York night on the town. And while it's hard to beat jazz and martinis at Bemelmans, the Upper East Side staple's newest in-house hot spot definitely serves as the perfect precursor. 

For the "dinner" portion of a classic "dinner and drinks" situation uptown, there's officially no chicer spot than Dowling's At The Carlyle, the hotel's recently revamped restaurant. 

Named for Robert Whittle Dowling, former owner of The Carlyle, the 80-seat destination recalls the fine dining atmosphere of 1930s and '40s Manhattan, from the grandeur of the menu items to the plush, eclectic charm of the interiors. 

Helmed by William Paley, the creative director of tonychi studio, the redesign pays homage to the hotel's original decorator Dorothy Draper, with dark polished wood and colorful, high-contrast accents. In addition to featuring playful works by artists Andie Dinkin and Pauline de Roussy de Sales, Dowling's embraces the iconic writer and illustrator Ludwig Bemelmans's link to The Carlyle, displaying recently acquired (and never-before-seen) artwork from the Madeline author.

Newly appointed Executive Chef Sylvain Delpique, formerly of 21 Club, has reimagined timeless American and European-style cuisine to create a menu that's as nostalgic as it is exciting. With a focus on dramatic tableside preparation, the restaurant's offerings include Escargot, Colorado Spiced Lamb Shank, Salt Baked Branzino, and Steak Diane (flambéed tableside with Cognac), along with a dedicated carving station for Prime Rib. For dessert? A flaming Grand Marnier sundae (better leave room). Brunch service will also soon be available, with decadent favorites like Croque Madame and Wagyu Skirt Steak and Eggs.

Guests who manage to snag a table anytime soon are sure to step into a fashionable tableau straight out of the society pages of the past - and present.

Click through for a peek inside!

[Photo by Durston Saylor courtesy Dowling's At The Carlyle]