At The Press Lounge, we place the utmost importance on the health and safety of our guests and staff, while maintaining a comfortable and welcoming environment. The following procedures will be in place beginning July 15th, 2020:


  • Guests are required to wear face coverings when not seated.
  • Guests can remove coverings while at their designated tables.
  • Body temperature will be checked before admittance.
  • Anyone with a temperature above 99º Fahrenheit will not be admitted.
  • All parties must be 10 guests or less.
  • Only one party at a time will be permitted in the elevator.
  • Hand sanitizer will be available in multiple locations throughout the lounge.
  • All staff will be wearing masks.
  • There is no smoking at The Press Lounge.
  • Outside food (including cakes or cupcakes) or beverages are not permitted at The Press Lounge.
  • All bags are subject to inspection by security.
  • There will be a 30-minute window between reservations to allow for proper cleaning and sanitation between parties.


  • Service will be available only on the terrace, in the Sun Room, and in the Greenhouse.
  • The indoor main space will not be available.
  • The lounge will be open at 50% capacity, in accordance with state and local guidelines.
  • Tables are 6 feet apart.
  • Touchless menus will be available for guests using smart phones with QR code readers.
  • Disposable paper menus will be available upon request.
  • Touchless payment will be available.
  • Please note that blankets are not available due to health and safety regulations.
  • For reservations at Press, please visit our Reservations page.


We kindly ask our guests to abide by the dress code of The Press Lounge. The dress code is elegant casual; let the weather be your guide. The following clothing items are not permitted at The Press Lounge:

  • Beachwear (including flip flops)
  • Baseball caps
  • Exceedingly torn clothing
  • Athletic wear, tank tops and t-shirts with logos and/or wording

Admittance to The Press Lounge is at the discretion of the management.