Who can outshine a world-renowned museum like the Whitney? Danny Meyer can—especially when his trendy restaurant, Untitled, is housed on site. Located by the entry to the High Line, this modern restaurant is a work of art in itself, with floor-to-ceiling windows, sleek red chairs and a stunning semi-open kitchen. Chef Suzanne Cupps oversees the operations here, and the results are anything but ordinary. Witness her vegetable-focused carte reveal whole roasted carrots served over a smooth cashew butter and candied ginger for a sweet and spicy note. A boneless pork rib may then arrive charred and glistening with chestnut brown butter and futsu squash. Throw caution (calories) to the wind and end with a triple-layer peanut butter and blueberry crunch cake.
- De inspecteurs van de MICHELIN Gids