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Chef Koren Grieveson Makes Some Major Changes to the Menu at Resto

The chef has added duck breast, beef tongue, and more meaty dishes to the menu.

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Nick Solares

Resto has had a steady procession of some of the city's most accomplished meat chefs helm its kitchen; from the peripatetic Ryan Skeen, to his successor Bobby Helen (now at GG's), followed by Preston Clark (now at Lure), and most recently to Francis Derby (who continues to run the kitchen at the adjacent The Cannibal). And now, Koren Grieveson has signed on as chef. Grieveson, a vet of Avec in Chicago,  last ran the kitchen at Claudette.


Steak tartare, marinated mushooms, thyme, smoked beer, mustard pretzles, crispy shallots.

Grieveson started working the kitchen at Resto in June for what she thought would be a "summer job," which turned into "a great opportunity." As of this week she is running the kitchen and has rewritten the menu.  While some of the menu staples remain, such as the hamburger, the deviled eggs, and the ribsteak for two, she has changed almost everything else, including the mussels in white wine, which had existed at Resto since time immemorial.


Moules, house Harissa, brussels sprouts, spaghetti squash, celery, fennel, herbs.

Echoing her past work at Claudette, she has infused the new mussel dish with harissa and added more vegetables, making the dish more of a full meal and drawing in North African influences to the palate. She has also reworked the steak tartare, adding marinated mushrooms and a smoked beer gelée. The brandade now comes stocked with sunchokes, and she has added a duck breast and a beef tongue dish to the mains. Take a look at the full menu below:

Resto Dinner Menu


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