Union Square Cafe is “the mother ship”, as it is warmly and aptly described by Union Square Hospitality Group’s staff. It was Danny Meyer’s first restaurant, where he honed his craft and his reputation as one of Manhattan’s top restauranteurs and masters of customer service. In many ways it still is the flagship, despite much more complex Danny Meyer restaurants introduced in recent years such as Tabla and Modern which serve more eclectic “foodie” food. Now celebrating its 21st birthday, Union Square Cafe is as vibrant and warm and as satisfying a dining experience as the day it opened, serving predominantly modern American cuisine with an Italian soul under Executive Chef Micheal Lomano and Chef De Cuisine Carmen Quagliata.
The bar, which features an excellent wine program by Beverage Director Christopher Russell.
A view of the sunken main dining room from the bar area.
The main dining room is a warm and comfy space.
Hot Garlic Potato Chips. Fresh fried potato chips are a signature of two Danny Meyer restaurants, originated here at USC and also at Blue Smoke.
Frascatelli Alla Carbonara, Handmade Tiny Semolina Dumplings, Guanciale, Cream and Pecorino Romano
Three-Onion Risotto with Caramelized Vidalias, Greenmarket Spring Onions, Chives and Parmigiano-Reggiano
This was a phenomenal (hot) beet soup special.
Cherry Lane Farms Shaved Asparagus Salad with Lemon Juice, Extra Virgin Olive Oil, Pecorino Romano, and Cracked Black Pepper
This is a Louisiana soft shell crab special with saffron rice.
Pan-Roasted Spring Young Chicken with English Peas, Wild Mushrooms, Robiola Polenta and Chicken Jus
Grilled Smoked Cedar River Shell Steak with Mashed Potatoes and Frizzled Leeks
Pastry Chef Emily Isaac’s “Ethereal” Coconut Cream Pie
Fresh Strawberry Tart