Untitled, New York

December 16, 2015

The unveiling of the new Whitney Museum this past May had an unprecedented buzz about more than the exhibition on display or the striking building: everyone was talking about the new Danny Meyer restaurant opening on the ground floor. Museum and dining has rarely been a successful pair in the past though it seems by the ink the new ‘Untitled’ was spilling before even opening its doors that things were about to change. Fast forward 6 months later and the predictions are still true – eating with or without a museum ticket at Untitled is an experience in itself and worth going out of your way for.

You could credit the glass-encased room exquisitely designed by Italian architect Renzo Piano, the hip location on the edge of the Meatpacking District just steps from the High Line, but to be perfectly fair all credit goes to what’s on the plate as composed by the brilliant Michael Anthony of Gramercy Tavern.

If you’re familiar with his seasonal way of cooking, you know to expect a focus on excellent vegetables which the cheerful and impeccable wait staff were gently pushing to all the diners, and for very good reasons. I would have been pleased just picking from this section honestly as they all sounded wonderful and were presented in such an attractive way, little work of arts themselves. Local seafood also has a prime place on the menu and the sweet tooth won’t be left disappointed with the comforting and playful options on the dessert menu.

The light and I dare say happy food is definitely going to change the way you think about eating at a museum and the prices will have you coming back regularly. The fantastic service, amazing dishes, light-filled room perfect for any and all occasions are all reasons why the buzz is still going on way past the opening novelty rush, and prove that Untitled is a restaurant up there with all the other great ones.

Cauliflower, cardamom custard, lemon