Untitled at The Whitney is Danny Meyer’s restaurant at the new Whitney Museum by the Highline. The restaurant is on the ground floor which was a bit of a disappointment as they left the prime real estate, located on the 8th floor, with a view for their café instead. But the space is modern, encased in glass with an open kitchen and the food is delicious. The Menu is new American and I had been told that their vegetable dishes were a must.
What we ate:
Their bread was seedy,warm and delicious and served with butter that was almost starting to melt which is my favourite way – I hate frozen or cold butter…..yum.
Roasted cauliﬂower with curry: gorgeous chunks of cauliflower that was perfectly roasted and with a nice char around the edges, sitting on top of a velvety and bright curry. A great way to start the meal and as people said, we were already starting to see why they cook vegetables so well.
Lobster toast: this was a slight disappointment. We saw the dish being paraded around the room multiple times and got excited about it. Sadly, it didn’t deliver as the lobster chunks were on the smaller side and it just lacked more vibrant flavours. I think the problem is that I was in Nantucket earlier that week and had the most amazing lobster salad at the White Elephant hotel with the most tender and tastiest lobster. That salad was so pure, no mayo or dressing hiding the lobster. I also still dream of the lobster roll at Neptune Oyster in Boston. So, was a solid effort but the dishes I was comparing it to were just much better.
Roasted and fried chicken salad, kale, snap peas: basil vinaigrette: loved this dish. At the bottom of the plate they had some nibbles of shredded well roasted and juicy chicken and on top of all the salad goodness including kale tossed in a basil vinaigrette, there were the crunchiest, crispiest and tastiest morsels of fried chicken. It was new, unique and delicious.
Stradette pasta: another dish we saw being ordered repeatedly and since both my mom and I suffer of food envy and love mushrooms, we had to have it. The stradette is a rectangular long pasta and a little thicker than your traditional dough. It was tossed with a very light sauce that let the grilled zucchini and enoki mushrooms shine and with some bites of fresh goat cheese tossed around. Was a smallish portion but delicious.
After our mains, I went for a walk around the room to look at some of the desserts being served and also the ones presented by the open kitchen. On my way, I encountered a table that had ordered every dessert so I had to ask for their opinion. They were extremely friendly and “forced” me to eat the last quarter of their triple chocolate chip chunk cookie with is usually served with vanilla milk (I didn’t drink their milk…) as they stated it was the must eat and an amazing cookie. I had to comply as they were very persistent…….and it was indeed amazing. So rich and soft inside and crunchy outside, which is the way I love my cookies. It was such a generous quarter that I didn’t end up ordering another dessert. Also, I knew it was my last afternoon in NY and wanted to try Dominique Ansel’s Kitchen (so overrated btw).
In sum: great spot for lunch, tasty and fresh food. Service could be slightly better as it was a little slow.
Untitled at the Whitney http://www.untitledatthewhitney.com/
Whitney Museum, 99 Gansevoort St, New York, NY 10014, United States
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