A curated escape above the city
You step off the elevator and into a golden hush. The Third feels like a well-kept secret sunlight glinting on curved wood and soft light spilling across sculptural walls. Designed by AvroKO, the space nods to Ruth Asawa’s organic forms, creating a lounge that feels both artful and lived-in
The Atmosphere
There’s something cinematic about it. Natural light spills across sleek wood panels, the furniture curves just right, and everything feels intentionally quiet like the space itself is exhaling. You’re not rushed here. It’s a place to settle in, look around, and feel the design.
Sensory Flow
It smells like rich duck broth and toasted sesame. You hear soft jazz, not noise. Fire pits quietly flicker outside on the terrace, while indoors, leather armchairs invite you to linger. It’s curated exactly.
Chef & Menu
Chef Michael Magallanes; who’s cooked at Proper, Aziza, Mourad runs this like a cultural crossroads. He sources from Chinatown stalls and local farms, blending Japanese and Cantonese flavors with global flair.
The Food: Elevated but Easy
The menu is globally inspired but grounded, nothing feels overdone. Chef Michael Magallanes brings a calm precision to the plate. He’s not trying to impress with flash just letting the ingredients speak.
Some highlights:
Liberty Duck Soup: deep, rich broth, handmade wontons, smoked duck breast
Crispy Chicken Sandwich: crunchy, juicy, with a tangy slaw and soft bun
Charcuterie Board: artisan cheeses, cured meats, house pickles, seasonal fruit
It’s comfort food with a refined edge; something you’d crave again, not just remember.
The Experience
Everything here feels curated not just the menu, but the entire rhythm of the place. The music, the lighting, the service it all works together. It’s the kind of space that invites you to slow down and stay a little longer.
Whether you’re traveling or just in search of something a little different, The Third offers something rare: a beautifully designed space that actually feels good to be in.
