Executive Chef and Partner Michael Anthony
Gramercy Tavern & Untitled in New York.
Helmed by Chef Michael Anthony and located at the Whitney Museum of American Art, Untitled is a seasonal American restaurant from Danny Meyer’s Union Square Hospitality Group. Representing the evolution of Chef Anthony’s quintessential style of American cooking over the past decade at Gramercy Tavern, Untitled confidently pares down to reflect the boldly creative environment of the museum it calls home.
Last year you opened Untitled at The Whitney Museum. What inspired you to take on a second project like this?
The inspiration behind opening Untitled and Studio Cafe in the Whitney Museum of American Art came initially from the wonderful relationship that existed between USHG and The Whitney. Once I saw the Renzo Piano designed space, I recognized that it would be an excellent stage to add to the dialogue of contemporary American cooking. The new project allowed many of our talented team members to grow, so along that path, both restaurants continue to get better and better as talented people step into new roles
How would you describe the direction or inspiration behind your menu at Untitled? Is there a dish you’re particularly fond or proud of?
The inspiration behind the menu at Untitled comes primarily from responding to the contemporary minimalism behind Renzo Piano’s design of the museum and restaurant space. We feed off the creativity of being located in a world-class art museum, and are inspired by the Highline, the Hudson, and observing nature overflow its boundaries. While the menu at Gramercy Tavern has always been focused on luxury, at Untitled and Studio Cafe, we work with the same seasonal ingredients from local sources to express a more spontaneous feeling. The Tomato and Melon Sashimi with White Soy and Sesame Seeds is a dish that illustrates all of these points: minimalist, seasonal, and exploding with freshness.
Critics often label New York the best restaurant city in the world. What is the secret to staying fresh and relevant in such a fast-paced scene?
There are so many excellent places to eat in the world these days and I’m proud that people still label New York as having the best restaurants in the world. There’s no secret recipe to relevancy, but at Gramercy Tavern and Untitled, we aim to constantly recreate ourselves while protecting the most essential characteristics of our culture
Hinata, a small ramen shop on 55th street between Lex and 3rd. Feels like eating in a Japanese home.
Your cookbook “V Is for Vegetables” also came out last year; is there one cookbook you find yourself returning to again and again?
I will say that within the last year I found myself going to Ottolenghi’s cookbooks over and over again. I cannot get over how fresh those dishes look.
From Michelin stars to the James Beard Outstanding Chef Award, you’ve enjoyed a very successful and accomplished career. What, if any, are some of your goals for the future?
My future goals are all focused around polishing our execution at Gramercy Tavern, Untitled and Studio Cafe, generating innovative ideas to attract new guests, and creating opportunities for our team to grow.
Learn more about Executive Chef Michael Anthony at his Chef’s Roll profile HERE.
