Danny Meyer’s Untitled restaurant at the Whitney museum is pivoting again. The ambitious new American restaurant will become a more casual, all-day cafe with “broader appeal,” according to a spokesperson, and acclaimed chef Suzanne Cupps will step away after the transition in October.
Instead of dishes like seared scallops with heirloom tomatoes, snow peas, and pickled burdock, there will be salads, sandwiches, and “light” plated entrees. A Union Square Hospitality Group spokesperson says that the decision was made to get a menu with “broader appeal and accessibility.” The restaurant’s hours will also shift to align with the museum’s, which opens daily at 10:30 a.m. and closes at 6 p.m., except for 10 p.m. on Friday and Saturday.
Untitled initially opened in the new downtown Whitney with Gramercy Tavern chef Michael Anthony at the helm. He, along with then-chef de cuisine Cupps, put together a well-reviewed new American restaurant with a focus on vegetables. Eventually, Cupps stepped up to the head chef post, becoming USHG’s first female executive chef. She will be involved in finding a new chef before her departure, but she’s not yet sure what she’ll do after leaving.
This move to a more casual cafe is actually a return for Untitled, which Meyer oversaw when it was at the Whitney’s former Upper East Side home. There, it had a luncheonette room similar to what it will be again come October.
Meyer is no stranger to making changes to his restaurants as needed, though past examples have been harbingers of trouble. The hospitality titan had made switch-ups to the service style at Tabla and Martina, which both shuttered shortly thereafter.