Besides the Whitney, Untitled is a nice addition to my neighborhood. Michael Anthony, formerly of Gramercy Tavern, is the chef. I have always been a huge fan of GT. One of the few restaurants in NYC that I couldn’t count how many times I have been there if I tried.
The restaurant is located on the right side of the Whitney when you walk in on Gansevoort Street. Large soaring ceilings with big glass windows Surprisingly enough the acoustics in there are quite good. Someone paid attention to detail. I had been there once at the beginning for a few appetizers but this time had the whole shebang. We shared everything among the four of us. Gave us a good idea of the food. Looking forward to coming back and having my own plate.
Here is what we had. There are four sections on the main menu. Small starters and then two separate sections that are just a tad bit bigger to start and then the main course. The dishes are visually creative. Cherry tomatoes with chickpeas. Not what I was expecting which I kinda liked.
Duck sausage with honey mustard. Would have liked to have the sausage a bit denser.
Grilled nectarine toast with almost pesto with ricotta. This was excellent. The combo of all those tastes work really well together.
Ruby red shrimp with peppers and okra.
How beautiful is this? Tomato and melon sashimi.
Smashed cucumbers with soba noodles and sesame. Clever with a nice zing.
Pole beans, calamari and hazelnuts. This didn’t wow me.
Corn, freekah and parmesan. Starch haven.
Roasted and fried chicken with kale and radicchio. Perfectly cooked.
Spare ribs, peaches, cabbage and cured radish. These ribs were just perfect.
Dessert was necessary. Whole experience was needed. Strawberry ricotta pound cake with pistachios. This was really good. I couldn’t help but going back to the well several times.
Peanut butter blueberry crunch cake with ginger. Strange combo. Beautiful presentation.
All and all so happy to have Untitled in my hood.
Some people are so creative. I would never have thought of these combos or presentations. Yesterday I noticed a colleague was left-handed, and I asked him if he felt more creative than the average man. Without skipping a beat, he replied, “On every level.” Maybe all these genius NYC cooks are left-handed.
fyi: Michael Anthony is still the chef at Gramercy Tavern.
ah. so he is overseeing both.