The Sloane Club Opens Doors to Public for First Time with New Café and Wine Bar in Chelsea

Key Takeaways

• First public space in 104‑year history
• Café 1922 opens April 7, 2026
• Handmade pastries, specialty coffee, evening wine bar
• Designed by Russell Sage Studio after $25M refurbishment
• Signature Sloane Pain au Suisse limited daily

Pulse Analysis

Chelsea’s hospitality scene gains a new hybrid venue as The Sloane Club unveils Café 1922, blending café culture with an upscale wine bar. The launch marks a strategic pivot for the 104‑year‑old institution, which historically catered solely to members. By opening its doors to the public, the club taps into the affluent local market, leveraging its storied legacy to attract both residents and tourists seeking premium, community‑focused experiences. The timing aligns with a post‑pandemic resurgence in neighborhood dining, where consumers prioritize quality, authenticity, and a sense of belonging.

The design, overseen by Russell Sage Studio, reflects the club’s recent $25 million refurbishment, marrying warm textures with expansive street‑level windows that invite passersby inside. This architectural openness mirrors the brand’s shift toward transparency and inclusivity, while maintaining the elegance associated with its heritage. The menu, curated by Executive Chef George Scott‑Toft and Head Baker Luke Walsh‑Landles, emphasizes handcrafted pastries made on‑site each morning and a curated wine program featuring emerging producers. The signature Sloane Pain au Suisse, a savory, laminated croissant, exemplifies the blend of tradition and innovation that the venue aims to deliver.

Beyond the immediate commercial upside, Café 1922 serves as a case study in how legacy institutions can modernize without eroding their core identity. By offering wine tastings and intimate supper clubs, the space creates recurring touchpoints that foster community engagement and brand loyalty. For investors and industry observers, the move underscores a broader pattern: historic clubs and hotels are increasingly adopting hybrid models—combining exclusive heritage with accessible public offerings—to diversify income and remain competitive in a crowded hospitality landscape.