Danny Meyer's Untitled is making its flashy return today in its new digs, the $422 million Renzo Piano-designed Whitney Museum. The first floor space, with its open kitchen, outdoor seating, and glass walls, offers a nice change to the concrete-surrounded room that housed the restaurant uptown. And, the six month hiatus that both the restaurant and museum took gave Gramercy Tavern chef Michael Anthony and his chef de cuisine Suzanne Cupps time to entirely overhaul the menu, giving it a new seasonal spin.
The Menu: Anthony's new American menu leans heavily on vegetables with dishes like sugar snap peas with beets and herbed buttermilk, and on seafood with a lobster toast and smoked clams with cucumber and yogurt. There are no specific categories listed on the menu, but larger plates include roasted and fried chicken, steamed sea bass in a spiced broth, and a lamb chop with quinoa, asparagus, and kale. Anthony plans to change the menu monthly, so expect it to evolve with the seasons. To go with it, there will be a wine list from sommelier Eduardo Porto Carreiro, but it hasn't been finalized quite yet, since he only recently signed on.
The Studio Cafe: Untitled's little sibling, Studio Cafe, which is located upstairs in the museum is also opening today. The cafe offers stellar views and toasts topped with snap peas, goat cheese, pine nuts, and black olives; honey roasted carrots, broccoli rabe, and provolone; and asparagus with pimento cheese and pickled pepper, along with a few salads, snacks, and desserts to fuel all of that museum perusing.
Know Before You Go: Both restaurants are closed on Tuesdays along with the museum. Untitled will start serving seven days a week in June.