Shaved Asparagus, Turnips, Mizuna
The lines wrapping around the Whitney Museum of American Art, which reopens in downtown New York City today, aren’t just for viewing the gallery’s 22,000 works in its vastly expanded space. Visitors near and far are clamoring for entry into one of the city’s most hotly anticipated new restaurants—Untitled, the latest from restaurateur Danny Meyer.
Meyer tapped Michael Anthony, the longtime executive chef at Gramercy Tavern, to lead the kitchen—an open, stainless steel space that spans nearly half the length of the 72-seat dining room. Gastronomes will appreciate the thoughtfully sourced, seasonal menu that results in beautifully plated compositions of grilled monkfish dressed in black garlic and lobster sauce, or ruby-colored shrimp ravioli topped with nettles and mushrooms.
Located in the ground floor of the 220,000 square-foot-museum, which was designed by Renzo Piano, the restaurant also includes an outdoor terrace with 52 seats and views of the Hudson River and Statue of Liberty. Open for lunch and dinner, the restaurant will start accepting reservations soon. But guests who face long waits until then aren’t bereft: Meyer’s Union Square Hospitality Group also operates the Studio Café on the building’s 8th floor, with lighter fare, almost as many seats, and an outdoor space with the same envy-inducing views as Untitled’s.
Corina Quinn is the digital travel editor at T+L. Follow her on Twitter at @corinaquinn.
