The Standard Grill, the iconic Meatpacking destination, has announced the return of its original Executive Chef Dan Silverman, the award-winning culinary force behind The Grill’s acclaimed launch in 2009. With his return, Chef Silverman has introduced a new menu featuring some of the Michelin-starred chef’s beloved menu items from opening.
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 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.
The Standard Grill’s updated menus are complimented by a vibrant new beverage program that showcases house twists on classic cocktails. The seasonal cocktail menu features standouts like the S.G Gibson, a savory gin martini with house-made caramelized onion vermouth; the Naked and Almost Famous, a bright, shaken mezcal sour with turmeric liqueur and tamarind; and a classic sherry cobbler reimagined with strawberry, coffee infused sherry, and chocolate bitters.
Sitting alongside the cocktails are The Standard Grill’s iconic punchbowl cocktails as well as newly developed wine offerings designed to not only pair perfectly with the menu, but also speak to The Standard Grill’s heritage and global emerging wine trends.
Master Pastry Chef Frederick Aquino, also an alumnus of the original Standard Grill team, will rejoin Silverman, bringing to life some of the original beloved dessert offerings that helped to solidify The Standard Grill as the destination for decadent desserts like The Deal Closer and the beloved rotating monthly birthday cake.
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 restaurateurs (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.
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