By Devra Ferst

Originally published by Eater New York.

Expect barreled ceilings, "chainmail drapes," and a whole lot of gray and beige.

Acclaimed chef Charlie Palmer's takeover of The Knickerbocker hotel in Times Square is nearly complete. Late last week he debuted his lobby espresso bar Jake's @ The Knick and his full service restaurant, Charlie Palmer at the Knick. Walking into both spaces, there's no escaping the fact that one is dining in Midtown – it's a lot of expensive leather and marble, in rather severe shades of grey.

In Jake's, a barrel-vaulted ceiling and a gray palette give the space the look of an elegant subway station of a dystopian future. Upstairs on the fourth floor, where Palmer serves what he calls a "market-driven but not fussy" menu, things are lighter, though still muted and modern. There's a lounge for guests arriving and seating for 100 in the large and open dining room. Still, the long bar is made entirely from a dark marble and the windows are covered with "chainmail drapes," so it's not too light feeling.

Palmer's final project for the hotel, a swanky rooftop bar called St. Cloud is still in the works, but a representative tells Eater to expect an opening in May.