The Club Car

Head to the coast on the McKittrick Hotel Express as part of a surf-and-turf summer pop-up restaurant from chefs Lee Hanson and Riad Nasr (Balthazar, Minetta Tavern), operating through Labor Day weekend. Guests can dine in either a main room with seashell-accented lighting or a custom-built 1930s-style train car complete with vintage suitcases and velvet curtains. The three-course prix fixe kicks off with iced crudités, fresh-baked Parker House rolls and the choice of a soup or a salad, followed by the main entrée of a 10-ounce dry-aged boneless rib eye topped with one of four seafood offerings: broiled lobster, soft-shell crab, scallops romesco or razor-clam oreganata. Finish the meal with either lemon cake or a chocolate-caramel tart.