Macy's Cellar Bar & Grill

151 WEST 34TH ST. NEW YORK 10001
Tel. 212 868 3001
Monday – Friday | 5pm – 7pm

Join us every weekday at the Cellar Bar to unwind with specially priced wines by the glass, beer, cocktails and bar bites. Enjoy classic Margaritas, Mojitos and seasonal Martinis for $9, glasses of rich, fruit-forward Malbec and fresh, bright Pinot Grigio for $7 and pints of Coors Light draft for $5 paired with Cellar Bar Nachos and other favorites.
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In the heart of New York's most famous department store is a cozy, neighborhood bar & grill serving signature burgers, classic American sandwiches, appetizers to share, fresh salads and entrées - along with our famous hot fudge sundae & New York cheesecake - in an environment that celebrates the 100 year history of Macy's Herald Square.

Note: The PRG Gift Card is not valid at this restaurant


To receive more information about our catering and private event options at this location, please contact our special events representative below:

Anjail Lateef-Onyia | 212 216 9611

Happy Hour | Monday - Friday, 5pm – 7pm
Lunch & Dinner
Dessert Menu
Menus subject to change without notice.
Please Note - All menus are in PDF format. To install the latest adobe pdf reader click here
Pierre Cauvin
Executive Chef - Macy's Cellar Bar & Grill

Growing up in the Basque region of France, Pierre Cauvin spent much of his time in or around the kitchen. His family owned an inn and restaurant where he learned by assisting both his uncle, who was the chef, and his aunt, who ran the front of the house. When he came of age, Cauvin moved to the U.S. to pursue a culinary career at La Crêpe, a restaurant group with which he travelled all over the country, from New York, to Houston and San Francisco.

Cauvin's mother was French, his father, part Vietnamese – as a result, his cooking style is classic French with accents of Southeast Asia. At Cucina & Co. and Macy’s Cellar Bar & Grill, his menus extend to many cuisines, with dishes like the chop chop salad, classic roasted chicken, fish & chips, and steak frites. In the chef's spare time, he visits favorite Laotian and Vietnamese restaurants in downtown New York.

Cauvin has worked for Patina Restaurant Group over the past twenty-five years, with stints everywhere from Brasserie to the U.S. Open. He is a self-proclaimed “gypsy” who loves to travel and has finally settled down – currently as Executive Chef at Macy’s Cucina & Co. and Macy’s Cellar Bar & Grill.
Pierre Cauvin
Monday - Saturday, 11:30AM–8:30PM
Sunday, Noon–8PM

A, C, E; 1, 9, 2, 3 at 34th St.-Penn Station;
B, D, F, Q; N, R, V, W at 34th St.