The Maritime is blessed with two great restaurants. The first, on the ground floor of the hotel, is called La Bottega and is open from 7am until midnight and serves all three meals as well as brunch. It is divided into two halves with a café part and a trattoria section. The former is more of a bar but does serve snacks in the evening such as panini, salami and cheese and pizzas. The room has a mixture of wooden paneling and white tiles and is covered with mirrors bearing the name of various alcohols such as Martini, Campari, Cinzano, Strega, Peroni and Moretti. Seating comes in the form of great red leather booths and high stools and the billiard table, duke box and ceiling fans make of this half a very retro place to come for a beer, cocktail or glass of wine. The terrace, which is heated in colder weather, is inspired by Roberto Burle Marx, the Brazilian landscape artist. The trattoria side is a little less busy and has a lot more natural light. Breakfast features various eggs, bacon, sausages and continental options, while the brunch is breakfast plus pizzas, pastas and a few meat and fish dishes. The lunch time menu offers salads (artichoke, radicchio, white truffle oil, parmigiano), pizzas, pastas, panini, tramezzini (Italian finger sandwiches) and several typical meat and fish options. The dinner menu is almost identical but does have a few more dishes. The hotel's second restaurant, Matsuri ('festival' in Japanese), is a renowned Japanese affair in the basement of the hotel. Formerly the Longshoremen's Club, where men would come to look for work, it has now been transformed into one of the most spectacular spaces in which to eat in New York. The upstairs is a bar with arched ceilings, booths and traditionally upholstered benches with hand painted lanterns hanging down from the ceiling done by the same artist as the lobby's mural. This gallery looks down upon the main restaurant which is decorated with tall plants, more lanterns and wonderful ruche knotted rope which hangs between some of the tables to separate them from one another. To one side is the open plan sushi bar, while at the back is a private sake room with its own sushi bar. The food, the responsibility of chef Tadashi Ono, the owner of several other restaurants and the author of some best-selling books, is traditional Japanese and not just sushi. The menu features meat and fish dishes as well as a large selection of sushi and sashimi and can be quite daunting so feel free to ask a waiter for some help. There is of course a wine list and other beverages available, however it would be a shame to miss out on the selection of over 200 sake and not to take advantage of the services of the city's only sake sommelier, as it would be not to experience dining at one of the best Japanese places New York has to offer.