Best Brunch Bites: The Standard Grill in NYC
The Standard Grill has a totally revamped brunch menu and the iconic brassiere has reworked its menu with playful takes on the classics.
Some menu highlights include:
French Toast Montecristo (canadian bacon, cheddar, gruyère)
Meatpacking's best shakshuka (for you OR the table)
Raw bar selection (including caviar tots: housemade tater tots crème fraîche, chive oil, lemon)
Drunken monkey bread (warm bourbon caramel, sea salt, cream cheese icing)
Always a go-to for fun group dining, inventive cocktails include:
Classic punch bowls for 4-6 – the French 75 (gin, citrus oleo, champagne, bitters, lemon) and the Honeymoon (vodka, honeydew melon, gentian, soda, lemon)
Cereal cocktails (Pebble Piña Colada - rum, fruit cereal, coco lopez, pineapple; Cuckoo Espresso Martini - vodka, cocoa cereal, espresso & coffee liqueur)
Rainbow Mimosa Service - half or full bottle of bubbles served with a rainbow of mixers: prickly pear, watermelon, tangerine pineapple, green apple
Led by the acclaimed Chef Dan Silverman, his return to The Standard Grill has set the standard for brunch in NYC!
Last year The Standard Grill announced the return of its original Executive Chef, Dan Silverman—the award-winning culinary force behind The Grill’s acclaimed launch in 2009. The Meatpacking district has evolved significantly since the opening of the pioneering hotel and restaurant and Chef Silverman’s return to the kitchen marks a full-circle evolution for The Standard, High Line’s innovative New American brasserie.
Chef Silverman’s style has evolved over the past 15 years, and he intends to bring back some of the beloved staples which he had created for opening, such as the Million Dollar Roast Chicken for Two and the classic Standard Burger, as well as the opulent seafood tower with fresh oysters, clams, a half lobster and extra flourishes of crudo. With this menu, Chef Silverman will also debut a host of new dishes like the pan roasted Long Island Duck Breast served on a bed of Swiss Chard and roasted cherries, as well as the Calamarata Lobster Pasta tossed with sweet peas, cherry tomatoes and garnished with mint.
Opened in 2009 with an ingenious design by Roman and Williams and Chef Silverman at the helm, The Standard Grill quickly became a meeting point for New York’s fashion elite, film industry executives, business titans and “it” crowd. Its barrel-vaulted dining room buzzes from boozy brunch into the power lunch, through dinner hour and into the late night—pre-and post-dance parties at Le Bain and exclusive nights at BOOM.
But more than a style statement, The Standard Grill has made its mark (and anchored a neighborhood) through exceptional New American food and modern approach to dining service with a casual energy that somehow takes care of every detail, without pretension.
Chef Silverman returns to The Standard Grill after ten years of successfully working with some of New York City’s greatest restauranteurs (including Keith McNally and Stephen Starr) opening, running, and reinvigorating some of the most notable restaurants in the city including Minetta Tavern, Pastis, and Balthazar. The Standard Grill and its founding chef have grown and evolved in separate (but equally celebrated) lanes—almost destined to intersect once again.
“It’s thrilling to be back at The Standard Grill,” said Chef Silverman. “The menus we have developed for today’s iteration are a modern evolution of what we did here originally. I am a less-is-more chef who likes to utilize local farm fresh product whenever and wherever I can. I’ve been able to develop delicious menu items with a sustainable ethos that I’m looking forward to featuring on the new menus.”
The Standard Grill’s updated menus are complimented by a vibrant new beverage offering showcasing house twists on classic cocktails, reimagined with The Standard’s signature personality. The seasonal cocktail menu features standouts like the S.G Gibson, a savory gin martini with house made caramelized onion vermouth, the Naked & Almost Famous, a bright, shaken Mezcal sour with turmeric liqueur and tamarind, and a classic sherry cobbler is reimagined with strawberry, coffee infused sherry & chocolate bitters.
Sitting alongside the cocktails are The Standard Grill’s iconic punchbowls cocktails and a newly developed wine offering with wines designed to pair perfectly with the food and that speak to The Standard Grill’s heritage, and global emerging wine trends.
Chef Dan Silverman was trained at the French Culinary Institute in Manhattan where he learned classic techniques and went on to work for David Bouley for six years. From there, Silverman went on to become the Executive Chef for 60-seat restaurant Alison on Dominick, where he earned a Food & Wine Best New Chef award. He then moved to Danny Meyer’s Union Square Café for five years and from there, went on to open the landmarked Lever House in 2003, nominated by the James Beard Foundation as Best New Restaurant. Silverman was also awarded one Michelin star for his work at Lever House. Following Lever House, Silverman opened The Standard Grill, leading the famed restaurant for five years. Silverman’s accolades include Food & Wine’s “Best New Chef”, a James Beard Award nomination for Best New Restaurant and a Michelin Star (for four years.)
For more, visit TheStandardGrill.com.