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Danny Meyer's Totally New Untitled Takes the 'Vegetable-Forward' Route

A lot of seafood, and even more vegetables on the menu at the new Untitled at the Whitney.

The restaurant in progress.
The restaurant in progress.

When Danny Meyer and chef Michael Anthony reopen Untitled at the new Whitney museum May 1, it will be (as expected) a totally different restaurant than it was before, and right in step with the current move towards all things "vegetable-forward."

While the old Untitled uptown was modeled after a classic New York diner, the new one is in a Renzo Piano-designed glass box (much like a certain other vegetable-heavy hotspot nearby), and Anthony tells Grub Street he wants to reflect that openness with "food that is light and airy." To that end, the menu is heavy on the seafood, and even heavier on the seasonal vegetables. Grub Street got ahold of the full opening menu, which includes dishes like crab hush puppies, seared wedges of butter lettuce with lemon zest confit, and grilled monkfish with green garlic and lobster sauce, plus a whole section of vegetable sides. Overall, some similarities, at least in focus, to some of the other big openings of recent months – places like Santina, and Andrew Carmellini's Little Park. Though there are also some similarities to the dishes rolling through Anthony's kitchen at Gramercy Tavern.


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