With 200 seats indoors and another 85 on the sidewalk, it is a marvel that the kitchen reliably bangs out solid, flavorful food that casually integrates Spanish ingredients with French and Italian ideas. more →
Country pâté; snow pea and radish salad; charred octopus appetizer; swordfish; rainbow trout; chocolate mousse.
With chef Dan Silverman at the helm, the Standard Grill rises above the faux-bistro competition. more →
Chilled almond soup or merguez-stuffed squid, swordfish or rib eye, the Deal-Closer.
This Meatpacking District newcomer brings cool to the table. more →
Octopus with sweet potato, chilled almond soup, trout with currant-and-pine-nut relish, “demi-vache” rib eye, “Million Dollar” .
Andre Balazs has introduced a somewhat radical concept to fashionable Meatpacking District dining: low prices. more →
Pork chop and lobster are the best dishes.
THE Standard Grill makes the High Line/Meatpacking party whole. In a zone cluttered with cuisine of all kinds, who needs another restaurant with 285 seats? We all do, if it serves food as tasty, spiffily presented and affordable as the Standard's. more →
The surprisingly subdued main dining room of this ultra-sceney eatery is flanked by a bar, a jam-packed seasonal beer garden with a ping pong table, and window table seating in front affording top views of the Meatpacking District passeggiata. more →
