"The recently renovated Waldorf Astoria has reopened with Lex Yard, where chef Michael Anthony brings his acclaimed approach to American brasserie dining. The name references both the hotel's Lexington Avenue address and the historic underground railway that once connected the building to Grand Central Station. This isn't your typical hotel restaurant. 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."
New York City's newest restaurants span glamorous fine dining, undiscovered international fare, and inventive ingredient-focused concepts. The recently renovated Waldorf Astoria reopened Lex Yard with chef Michael Anthony's two-story American brasserie that shifts personality between a lively downstairs bar and an upstairs sophisticated dining room. Menus emphasize seasonal, ingredient-driven dishes such as Royal Ossetra Gold caviar sando and slow-poached halibut with borscht sauce, while the ground floor offers a raw bar, cheese and charcuterie, and a bagel service. Executive Pastry Chef Jennie Chiu creates modern desserts, and a creative cocktail program supports all-day dining.
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