The Mary Lane
New York, NY
The Mary Lane
Named after a favorite heirloom fig varietal, The Mary Lane features Chef Price's signature seasonal fare in a bright, airy dining room surrounded by floor-to-ceiling windows.
Number of spaces
2 event spaces
Capacity
Max Seated: 50
Max Standing: 70
Cuisine Type
American
Food & Beverage
In-house catering
In-house beverage service
Spaces
About
The Mary Lane is a new neighborhood restaurant in the West Village from Chef Mike Price of Blackfoot Hospitality—the team behind your local favorites Market Table, The Clam, Little Owl, and Little Owl the Townhouse.
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Discussions
Press
Apr 13, 2023
Guest of a Guest
Don't Tell Anyone, But This Is Secretly The Best Lunch Spot In The West Village
Apr 13, 2023
Guest of a Guest
Don't Tell Anyone, But This Is Secretly The Best Lunch Spot In The West Village
Details
Year Established
2021
Vibe
Modern
Capacity
Max Seated: 50
Max Standing: 70
Features
Coat Check
Food & Beverage
In-house catering
In-house beverage service
Technology
Also, other A/V vendors welcome
Health & Safety
Staff is vaccinated against COVID-19
In the true spirit of hospitality, we consider you—our guests—family. Taking care of our family means prioritizing your well-being and safety. Proof of vaccination required for indoor dining: All guests ages 5 and over dining indoors are required to show proof of vaccination, accompanied with matching ID for guests ages ages 18 and over. Guests between the ages of 2 to 5 are required to wear masks when not seated. Guests without proof of vaccination and ID are welcome to join us in our heated outdoor patio. We’re disinfecting tables and chairs between every guest, and sanitizing all surfaces. We require frequent employee hand-washing in accordance with FDA & CDC guidelines, and hand sanitizer is provided to guests and staff.
Transportation
No Parking on premise
Street-parking
Cancellations
Client must notify the Restaurant of the final minimum number guests no later than three (3) business days prior to the Event. The flat rate shall not be reduced if the number of guests decreases within three (3) business days prior to the Event.
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