"Anthony, the chef behind Gramercy Tavern, has created a two-story experience that shifts personality between floors. Downstairs pulses with bar energy, ideal for raw oysters and creative cocktails in a buzzing environment. Upstairs is a sophisticated dining room where seasonal prix-fixe menus highlight Anthony's ingredient-obsessed approach alongside à la carte options. The menu reflects Anthony's ingredient-focused philosophy across both floors."
"Upstairs, dishes like the Royal Ossetra Gold caviar sando and slow-poached halibut with borscht sauce are offered. The ground floor bar serves the full menu-including, of course, a Waldorf salad-in a more casual setting, with standouts including raw bar selections, cheese and charcuterie boards, and a popular bagel service. Executive Pastry Chef Jennie Chiu handles desserts, creating modern interpretations like her red velvet soufflé tart with cream cheese raspberry swirl ice cream."
New York City dining offers glamorous fine dining, undiscovered international fare, and inventive reinterpretations of familiar ingredients. The recently renovated Waldorf Astoria reopened Lex Yard, where chef Michael Anthony runs a two-story American brasserie that shifts from a lively raw-bar and cocktail-driven downstairs to a refined upstairs dining room with seasonal prix-fixe and à la carte options. Signature dishes include a Royal Ossetra Gold caviar sando and slow-poached halibut with borscht sauce. The ground floor highlights raw bar selections, cheese and charcuterie boards, and a popular bagel service. Executive Pastry Chef Jennie Chiu produces modern desserts while a thoughtful beverage program supports all-day dining.
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