Danny Meyer’s newest venture, a cafe for the Whitney called Untitled, takes the coffee shop of the ’60s as its inspiration but manages to incorporate what’s best about most of Meyer’s operations: locally sourced, seasonally fresh fare, prepared by talented hands (Executive Chef Chris Bradley, formerly of Gramercy Tavern) and offered at reasonable prices.
The cafe is open for breakfast and lunch during the week (with both menus offered all day), and for dinner on weekends; we stopped in for a late breakfast on a quiet Tuesday, when the kitchen is open despite the galleries being closed to the public, and started our day with a chocolate egg cream ($5)–chocolate syrup, seltzer, and milk. However, a more traditional start is also available, with coffee from (who else?) Stumptown roasters, or a selection of housemade juices.
The restaurant’s suppliers are proudly listed on a chalkboard over the bar: Milk from Battenkill Creamery in Salem, Oats & Grains from Cayuga Pure Organics in Ithaca, and Apple Pie from Four & Twenty Blackbirds in Brooklyn–just to name a few. The inspiration may be coffee-shop classics, but the quality results seem anything but.
Whitney Museum of American Art
945 Madison Avenue, New York NY 10021 (map)