Shaved asparagus, turnips and mizuna|Alice Gao1/5 Shaved asparagus, turnips and mizuna|Alice Gao
Crab ravioli|Alice Gao2/5 Crab ravioli|Alice Gao
Grilled monkfish with green garlic in lobster sauce|Alice Gao3/5 Grilled monkfish with green garlic in lobster sauce|Alice Gao
Radish and Sugar Snap Toast at Studio Cafe|Alice Gao4/5 Radish and Sugar Snap Toast at Studio Cafe|Alice Gao
Carrot and Fava Bean Toast at Studio Cafe|Alice Gao5/5 Carrot and Fava Bean Toast at Studio Cafe|Alice Gao
When the Whitney Museum of American Artreopens in the Meatpacking Districtthis Friday, it’ll already have a strong candidate for a new American classic.
On the ground floor will be the reimagined Untitled — what used to be a cafe at the museum’s Upper East Side location has been turned into a fine dining spot with 10-year Gramercy Tavern head chefMichael Anthony in the kitchen.
The food, like the art, will be contemporary, but there’s an approachable vibe to the first dishes, which include crab hush puppies and a spring green lasagna,part of an entire vegetable-focused category on the menu.
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Enjoy lunch and dinner inside the glass-walled restaurant or on the High Line-adjacent terrace.Or, if you’re looking for a better vantage point with a more casual air, the Untitled team is also running Studio Cafe on the eighth floor, serving toasts, soups and salads alongside a full bar.