The Standard Grill: Seasonal Fare | Meatpacking, NYC

Dine under the High Line

Despite The Standard Grill's name, the new restaurant at The Standard Hotel isn't a grill in the usual sense of the term. Then again, hotelier André Balazs's idea of what's "standard" tends to be anything but.

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By avoiding the outsize concepts found at neighboring restaurants, The Standard Grill successfully adds a much-needed dose of understated coolness to the Meatpacking District.

Chef Dan Silverman (formerly of Lever House) abandons the woefully habitual burgers and fries, instead turning a bounty of farm-stand ingredients into comforting seasonal plates. Snack on gratis French Breakfast radishes before savoring a cool haricots verts salad dressed with yogurt, cinnamon and crispy shallots ($9).

Sweet pea ravioli with pistachios and mint ($15) is a light and buttery main dish, though those with heartier appetites should try grill-marked standouts like Sunburst trout with currant-pine-nut relish ($16) and the Berkshire pork chop coated in a spiced-salt crust ($18).

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Added value comes in the form of a complimentary side dish; ours have included patatas bravas with smoked-paprika aioli on one visit, baby carrots with tarragon on another.

And take advantage of the restaurant's expansive sidewalk and patio areas: Located under the newly opened High Line, they offer the summer's best seats in town.

The Standard Grill, 848 Washington St. (at W. 13th St.); 212-645-4100 or thestandardgrill.com

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