Introduction to Moss
A new private club in a Midtown Manhattan skyscraper offers an array of luxurious amenities, if you can afford the price. Moss recently opened in five floors at 520 Fifth Ave., a 1,002-foot supertall on 43rd St. — with monthly fees ranging from $280 to $745 in addition to initiation fees of $1,500 to $3,950.
Founders and Concept
Founded by sisters Colleen and Hailey Brooks, the club features five chic restaurant and lounge areas led by chef Angela Zeng, a Frenchette and Lilia alum. The siblings call Moss a mix of “smart leisure” — 20,000 square feet of dining and social space — and “physical culture,” 20,000 square feet dedicated to health and wellness.
Amenities and Services
Moss’ signature restaurant, Babette, is inspired by the film "Babette’s Feast" and focuses on New American cuisine with French and East Asian accents. Overlooking Fifth Avenue, Bar Babette offers oysters, martinis and more. There’s also Lil’s, a jazz piano lounge that offers live music with small bites and cocktails, as well as a more intimate lounge; and Inklings, a library bar with experimental cocktails. A two-story gym features a longevity clinic, thermal pools, a Turkish-style steam room, Pilates and a pickleball and half-basketball court — plus a spa, treatment rooms, yoga and personal trainers.
Membership and Community
Members also have access to a games room with mahjong, backgammon and poker; a podcast studio that can also function as a DJ booth; and a vinyl listening room that can also be booked for karaoke. There is also a dedicated room for “fireside chats” and speaker programs. The top floor features four private rooms that can host "everything from private meetings to intimate dinners and celebrations," said Hailey Brooks, who previously worked on trend forecasting.
Design and Inspiration
The interior design is by Vicky Charles, who spent 20 years at Soho House before founding Charles & Co., where clients include David and Victoria Beckham, Ashton Kutcher and Mila Kunis. The sisters initially planned to open a private club before the COVID pandemic hit, but then the lockdown scuppered their plans. But they stood by their belief that "New Yorkers want to spend their time in the city with a better quality of life. COVID has only further highlighted that need," said Hailey Brooks.
The Ideal Member
The ideal member, her sister said, “is anyone who understands what we bring to the table, the need to combine wellness and socializing to expand everyday life.” Colleen Brooks has a wide-ranging view of business. “The club industry has been around for more than a hundred years, but it has only recently taken off in New York,” she said. "There’s room for different types of clubs here. People will self-select and find their own community."
Other Developments in the City
In other news, New York hotel bars are becoming more attractive for locals and tourists alike. In Midtown, acclaimed London bartender Ryan Chetiyawardana – known as Mr. Lyan – has opened Seed Library at Nomad’s Hotel Park Avenue, the former Mondrian Hotel. The bar at 444 Park Ave. South is adjacent to the hotel’s new restaurant, Park Rose.
The Seed Library
The mixologist, known for burning Manhattans for a "milder" flavor, still uses a microwave for "quick brews and the occasional bowl of popcorn." He’s also bringing New Yorkers his British "OG" cocktail, a coriander seed gimlet made with white grapes instead of lime, as well as a dessert-style koji hardshake cocktail mix made with whiskey, miso, koji and cream, topped with a toasted marshmallow. Seed Library is led by head bartender Nicole Giampino, who formerly worked at Clemente Bar.
Hotel Faena New York
The new Hotel Faena New York has a secret cocktail. The hotel is home to Argentine chef Francis Mallmann’s La Boca restaurant and three bars: the Living Room; El Secreto, located behind an unmarked door; and La Cava, a wine cellar for private dining. Architect Bjarke Ingels has created his own cocktail, inspired by the buildings’ unique design: the "Oxymoron". “The ‘Oxymoron’ is exactly what it sounds like – a marriage of contrasting ingredients that work together to create a very balanced cocktail,” Ingels said.
