Situated on the cusp of midtown Manhattan and the Upper East Side, Upper Story’s 14th floor location in the iconic Decoration & Design building is easily accessible from anywhere in New York City. With expansive views of its surrounding neighborhoods, Upper Story’s prominent location makes an ideal meeting point for both casual lunches and more formal events.

Address: D&D Building
979 Third Avenue, 14th Floor
New York NY 10022

Phone: 212.644.9394


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The Team

Upper Story’s capable team has over 20 collective years of event and hospitality experience. From full service event planning to innovative menu development, we pride ourselves in creating remarkable experiences for your special occasion. 

Upper Story

Welcome to Upper Story by Charlie Palmer, a premier private event destination in Manhattan’s iconic D&D building. With breathtaking city views from its 14th floor oversized windows and expansive balcony, Upper Story is a luxurious and contemporary setting for your next celebration.

With a modern yet classic design approach, Upper Story offsets a soft color palette with dark nuances that complement both the daytime and nighttime views beyond Upper Story’s 1000-square foot balcony, creating an elegant backdrop for uniquely themed private events, fundraisers, weddings, and more.

The easily accessible midtown location, ideal for social and corporate functions of all occasions, houses space for groups of up to 300 for cocktail receptions and 180 seated. Overseen by renowned chef Charlie Palmer, Upper Story turns out thoughtful menus, flawless service, and creative ideas for events of all shapes and sizes.

Welcome to the
all-new Upper Story
by Charlie Palmer


For over 15 years, visitors to the D&D Building have enjoyed Chef Charlie Palmer’s Astra café menus. We are now welcoming guests with a renewed approach to our progressive American inspired menus, keeping the emphasis on seasonal and local ingredients. Whether joining us for a design meeting or a casual lunch, Upper Story is a top choice for quick, tasty and healthy lunches at the crossroads of Midtown and the Upper East Side.



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Upper Story can accommodate weddings with on-site ceremonies for 100 guests.  For reception, dinner and dancing, Upper Story can host 140 guests.  Additionally, the venue can provide state-of-the-art audiovisual equipment as well as a green room or bridal suite for last minute preparations.


As the quintessential Manhattan event space, Upper Story’s breathtaking views and understated elegance create the perfect place to say, “I do.” From the signature Charlie Palmer food, sophisticated service and décor to Jessica Powers' careful guidance and planning expertise, your wedding celebration will come together seamlessly, amazing your friends and family with each and every detail.





For private events, Upper Story can be divided into two separate spaces accommodating 80 guests and 100 guests for seated affairs; 180 when combined. Additionally, the venue can provide state-of-the-art audiovisual equipment as well as a green room or bridal suite for last minute preparations.


Upper Story’s team and the Charlie Palmer Group have hosted every event imaginable, from intimate al fresco dinners to elaborate bar mitzvahs and successful fundraisers. With our help in planning in every detail, impress your clients and your friends in our all-new contemporary event space with its stunning design and our talented and gracious staff.

Should our venue not work for your specifications or if your date is not available, we’re more than happy to host your event at any of our other Charlie Palmer Group venues.



Our team at Upper Story by Charlie Palmer loves bringing what we learn on the job to you: our favorite new discoveries, interpretations of classics, and beautiful showcase events.

Talking Trends for Spring Weddings

March 13, 2017

Love is in the air in Midtown! With Valentine’s Day behind us and Spring on the horizon, we're in the swing of the season of love. As wedding season approaches, we’ve spotted some compelling new trends for weddings in 2017. Let’s check in with our Director of Catering Sales Jessica Powers Gilman and Executive Chef Jennifer Day to see what’s they’re excited to see for celebrations this year.

Donuts, Donuts, Donuts
Executive Chef Jennifer Day

Dessert has always had a special place in landmark celebrations, but for weddings, the dessert is the big finale. In recent years, brides have gone for elaborate or formal desserts like petits fours with ornate icing or a rainbow of Parisian macaron, but recently we’re seeing donuts become more and more popular. They are a crowd-pleaser (who doesn’t love a donut?), but also far more casual and easy to eat for the youngest of wedding guests.

A Strong Sense of Place
Director of Catering Sales Jessica Powers Gilman
We’re seeing a shift away from elaborate tenting or draping and instead brides are selecting venues that come with a strong sense of place already “built-in” with the location’s backdrop coming to the fore. Rather than creating an ambiance from scratch with complicated additions, planners are choosing venues with strong geographical markers: beautiful mountain vistas, city skyline views, or even landmarks like museums.

Color Comeback

Jessica Gilman
One thing I’m really excited about is the incorporation of more color! We’ve had a few years where off-white, blush tones, and dove greys ruled with lots of monochromatic décor, but now weddings are getting a splash of color again. Both Jenn and I are loving this look when its incorporated into the table set: colored stemware, unique napkins, and a rainbow of florals on the tables. It makes the room pop, the food look great, and makes the space more fun. 

March On The Menu

March 01, 2017

On The Menu showcases one of Chef Jennifer Day's delicious dishes with a recipe for in-home entertaining. This March, we're loving Tuna Tartare. Following "the year of poke" in 2016, we're still loving this raw dish, but in a smaller serving perfect for a quick, healthy bite while socializing. 

Tuna Tartare with Whipped Avocado and Micro Greens

  • 12 oz sushi grade tuna, cut into ¼ inch cubes
  • 2 jalapenos, seeded, deveined and minced
  • 2 medium shallots, minced
  • 1/4 - 1/3 cup extra virgin olive oil
  • 2 lemons, zested and juiced
  • Kosher salt and black pepper
  • 2 avocados, peeled and pitted
  • ½ cup micro cilantro
  • Wonton Chips or tortilla chips

In a medium bowl, combine tuna, jalapenos, shallots and olive oil, mixing gently. Add the lemon zest to the mixture and season with salt and pepper. In a food processor, add avocado and lemon juice and whip until smooth. Season with salt and pepper.

In a chilled bowl, place a ring mold in the middle and add tuna. Place avocado whip on top and remove ring mold. Add cilantro on top of avocado and serve with wonton chips.

April on the Menu

April 10, 2017

On The Menu showcases one of Chef Jennifer Day's delicious dishes with a recipe for in-home entertaining. This April, we're loving her zucchini fries, a perfect preparation of a vegetable that has been spirulized, shaved and ribboned as of late! 

  • 2-3 cups canola oil for deep frying
  • ½ cup roughly chopped Kalamata olives
  • 1 cup mayonnaise
  • 1 small garlic cloves, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 2 medium zucchini
  • ½ cup cornstarch
  • 1 cup all-purpose flour
  • ½ cup cold beer
  • ½ cup carbonated water
  • Kosher salt and pepper

Heat a large deep pot over medium high heat with 4 inches of oil until it reaches 375 degrees on a thermometer.

While oil heats, add the olives, mayonnaise, garlic and lemon juice into a blender or food processor and puree until smooth.

Cut the zucchini into sticks that measure 3 inches long and ¾ inch wide and remove the seeds.In a large mixing bowl, whisk the flour with the cold beer, add carbonated water or seltzer, salt and pepper and whisk until smooth.

In a separate shallow dish, add the cornstarch. Toss zucchini sticks in the cornstarch and transfer to a colander, shaking off the excess cornstarch. Working in batches, dip the zucchini sticks in wet batter, letting the excess drip off. Fry until golden brown and crisp, about 3 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with olive aioli.

May on the Menu

May 01, 2017

On The Menu showcases one of Chef Jennifer Day's delicious dishes with a recipe for in-home entertaining. This May, we're indulging in crispy, salty, creamy Mac n Cheese Bites-- perfect for a retro cocktail hour or Mitzvah.

Mac and Cheese Bites with Salsa Verde

For the Cheese Sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups grated American cheese
  • ¼ cup grated parmesan cheese
  • Kosher salt and pepper
  • 1 pound cooked elbow pasta

For the Bites:

  • 1 ½ cups all-purpose flour
  • 2 eggs, whisked
  • 2 ½ cups Panko breadcrumbs
  • Canola Oil, for frying

For the Salsa Verde: 

  • 8-10 tomatillos, husked, rinsed and chopped into 1-inch pieces
  • 1 whole jalapeno, chopped
  • 2 whole garlic cloves
  • 1 shallot, roughly chopped
  • ½ cup chopped cilantro
  • 1 avocado, pitted and diced
  • Kosher salt and pepper

First make the cheese sauce. Place a large pan or pot over medium heat until hot. Add the butter and melt. Whisk in the flour to form a paste. Whisk over heat for 30 seconds, add the milk and continue whisking until milk begins to thicken and starts bubbling, about 5 minutes.

Remove from heat, add the American cheese in 3 batches making sure cheese is completely melted before adding the next batch. Stir in parmesan cheese, season with salt and pepper, to taste.

In a large bowl, combine the cooked pasta and cheese sauce and mix well. Chill until firm—this step is crucial for frying later. The mac and cheese should be completely chilled.

Combine all salsa verde ingredients in a blender and puree until mixture is smooth, about 30 seconds. Season with salt and pepper to taste. Set aside.
Fill a large pot over medium-high heat with about 4 inches of oil until it reaches 350 degrees. Lower the heat to maintain the temperature.

Set up your frying station. Place the flour on a plate, the eggs whisked in a bowl and the breadcrumbs in a pie plate, for breading. Using a tablespoon, scoop mac and cheese into flour, rolling each piece in your hands to compress ball. Drop into egg mixture, coating completely and then into the breadcrumbs. Repeat each step until all mac and cheese is breaded. Freeze while finishing all the “bites”.

Carefully place the mac and cheese bites into the hot oil and fry until they are golden brown, about 60 seconds. Using a large slotted spoon, remove mac and cheese bites from the oil and drain quickly on paper towels. Season with salt and dollop a small amount of the salsa verde on top. Serve immediately.


Vendor LOVE

May 09, 2017

Our team loves creating unique special events tailored to each client, but we couldn’t make them as spectacular without our network of exceptional vendors. Each with a dynamic offering, these vendors bring ingenuity and originality to their own one-of-a-kind service and provide an exclusive experience for guests.

We are excited to share the love and bring you these innovative vendors are top of the creative class.

The internationally-acclaimed Maggie Marguerite Studio provides beautiful and heartfelt photography for social events of all kinds. Their expertise in capturing spontaneous moments is thanks to the photographers’ ability to become part of the celebration, travelling through ebbs and flows of the event, shooting both quiet, intimate moments and also framing showstopper fireworks.

A longtime member of New York Magazine’s Weddings ‘Best Of’ list, Maggie Marguerite Studio provides their own approach to the now-classic wedding photobooth with the JOHN WILKES, a refurbished 1895 camera outfitted with digital technology. The result is a romantic and vintage look to immediately available digital images (plus, literally everyone looks better in Black & White). The Maggie Marguerite team is as charming as they come, able to build comradery with almost any guest and, in effect, get the best possible picture of that person. Alternating between touching, hilarious, and simply gorgeous, the fun of the JOHN WILKES ups the ante of traditional photobooths.

Get in touch with Maggie Marguerite Studio >>

June On The Menu

June 07, 2017

On The Menu showcases one of Chef Jennifer Day's delicious dishes with a recipe for in-home entertaining. This June, we're dishing up Mediterranean-inspired crostinis, easy to prepare in advance and assemble just before guest arrival.

Artichoke and Sundried Tomato Crostini

1 baguette, sliced crosswise, about ¼ inch thick
¼ cup extra virgin olive oil
1 ½ cups finely grated parmesan cheese
½ cup roughly chopped parsley
¼ cup extra virgin olive oil
1 teaspoon crushed red pepper
1 tsp black pepper
Salt, to taste
1 cup drained marinated artichoke hearts, roughly chopped
1 cup drained marinated sundried tomatoes, roughly chopped
Chopped parsley, to garnish

Preheat oven to 400 degrees

On a sheet tray lined with parchment paper, brush olive oil on bread and bake in oven until golden brown and crisp, about 10 minutes. Remove from oven and set aside.

In the bowl of a food processor, add cheese, parsley and pulse until just combined. Add the oil, red pepper, black pepper, salt and pulse mixture until it is coarsely chopped.

Spread mixture on crostinis, top with a few pieces of artichoke and sundried tomatoes. Garnish with parsley.

Vendor LOVE: The Bumbys

June 19, 2017

Our team loves creating unique special events tailored to each client, but we couldn’t make them as spectacular without our network of exceptional vendors. Each with a dynamic offering, these vendors bring ingenuity and originality to their own one-of-a-kind service and provide an exclusive experience for guests.

We are excited to share the love and bring you these innovative vendors are top of the creative class.

Offering a 'Fair and Honest Appraisal of Your Appearance', masked performance artists The Bumbys have been spotted in wide ranging venues: the Whitney Museum of Art to the Berklee College of Music to a Brooklyn subway station. Luckily for us (and for often unwitting guests) these artists are available for private events as well, appearing in NYC with hilarious (and often all too true) assessments of the recipient’s appearance and personality based only on the first impression. Equipped with only a table and some typewriters, The Bumbys provide maximum impact with a minimal footprint, but don’t be surprised if they become the stars of the show.

Craft Your Bash: Build a Candy Bar

June 22, 2017

Adding handmade touches is a great way of personalizing your social event and saving a few dollars along the way. Expert Jenn Day loves when clients bring in their own crafted creations that introduce a whimsical element to the party. She details how to keep these DIY pieces tailored and chic without hours and hours of labor.

Including a candy bar at your special event adds a touch of creativity and nostalgia to any occasion. Candy bars are trending, becoming a staple in many weddings, baby showers, and mitzvahs. With the right forethought, this interactive addition can be made in advance to ensure your candy bar is a sweet success.

Tip 1: Decide on a theme and colors
Candy bars are a fun alternative to the traditional party favor. Whatever the occasion may be, a theme will help you decide on colors and the way that you’d like to present your candy. A theme, like all vintage candies, or a selective color scheme, like all red candies, can ensure that the finished display looks organized and chic.

Tip 2: Choose candies carefully
The best types to use are bulk loose candy, which is sold by the pound, making it budget-friendly and lends to a more cohesive look. Individually-wrapped candies, especially fun-sized and vintage candies, make for a nicer offer for guests who can nosh on the treats all weekend. You shouldn’t include more than 7-10 types of candy so that you don’t overwhelm your guests (or yourself!) As a benchmark, you will need roughly 6-8 ounces of candy per guest, so order accordingly.

Do not use chocolate! We know chocolate is a favorite for everyone, but when put into a jar it will indefinitely melt together into an unattractive mess!

Tip 3: Organize and order for the display
It’s definitely a good idea to set up your table and containers before ordering your candy so you know just how much space you have to work with. Set up your table into three sections, moving from back of the table to the front, and use height appropriate containers for each section. Be sure to have a candy scoop for each jar so that guests aren’t digging in with their hands!
Back section - Use taller containers or prop your candy jars on photo boxes to elevate them. Be sure the containers are not too tall for guests to scoop candy from - this could cause candy to spill from lower sections while reaching over.
Middle section - Use apothecary jars to display bulk candy in this section. Using these jars will allow you to display a lot of candy here without using up too much table space.
Front section - Use trays or shorter containers to display individually wrapped items. This can include swirl lollipops, cotton candy bags, or ribbon candy.

Tip 4: Don’t forget finishing touches

It’s important for your candy bar to be just as pretty as it is functional! Always include an eye catching tablecloth, backdrop, and centerpiece that give guests the “wow-factor” as soon as they see it! These details should tie into your party theme, and will definitely help pull your candy bar together.

If you follow these steps, your candy bar will be a super-sweet addition to your event!



To learn more or to reserve your event with us, please fill out the inquiry form below and one of our event sales managers will get back to you as soon as possible.