Sixty stories atop New York City is Manhatta. Danny Meyer's new restaurant offers panoramic views from Midtown to the Statue of Liberty, the Hudson River and Brooklyn's iconic bridges. And while the sky-line views may be stunning, Meyer says he wants it to feel like a neighborhood restaurant. To do so, he's enlisted Executive Chef Jason Pfeifer, formerly of Maialano and Per Se, to create an affordable New American menu.
There is a three-course, prix-fixe dining room menu along with a more casual a la carte bar menu. The prix-fixe menu ($78, including tip) features dishes such as Peekytoe Crab with poached leeks and frizzled artichokes; Veal Blanquette with wilted greens and mushrooms; Lobster Quenelles with trumpet mushrooms and chervil; and Wagyu Bavette with pommes anna and Harbison cheese. For the sweet course, guests can choose from dishes such as Blackberries with walnut gelato and sabayon; and a Butterscotch Soufflé.
The a la carte bar menu includes dishes such as Crispy Oysters wrapped in lettuce with gribiche sauce; Croque Madame; French Onion Burger and Scotch Snails with pork sausage, parsley and garlic butter. Cocktails at the 40-foot long, black walnut bar include the signature Manhatta made with New York Distilling Ragtime Rye, Carpano Antica, Demerara, and Bitters; and Sunset Park with Siete Leguas Tequila, Zucca, Blackberry, and Lemon.
The space, designed by Woods Bagot, is meant to celebrate the cultural and industrial history of the neighborhood, while echoing the building's mid-century influences. The goal, says Wade Liddle, a principle at Woods Bagot, "was to create a home in the sky that feels warm and relaxed."
One thing is certain, Manhatta at 28 Liberty is sure to be a destination for New Yorkers and visitors alike who wish to take in all that the city has to offer. Here's a closer look at the space and the food.
- Thomas Rafael
UPDATE: Manhatta now offers a 3-Course brunch for $68 on weekends. Starters include things Duck Consommé with bone marrow & vegetables, Scotch Snails with pork sausage, parsley and garlic and Foie Gras with duck rillette, black pepper cake and cranberry. For a second course, Turbot with grapes, almonds and brown butter; Roasted Chicken with ham, gruyere & pickled peppers; and Squash Risotto with mushrooms & parmesan cheese. Desserts include Marcona Almond Crème Brûlée and Chocolate Gateaux with caramel crèmeux & crème fraiche ice cream.