Back in April, my family and I had a fantastic brunch at Untitled at The Whitney. It’s definitely the type of place you can bring your parents or have a sophisticated but casual meal with your friends or date. Service is the the classic Danny Meyer hospitality where staff will be keen on sensing the diner’s wants and they are very gracious. The savory fare by Chef de Cuisine Suzanne Cupps and her crew is light yet substantial, vegetable-forward and very delicious. The desserts by Pastry Chef Miro Uskokovic and his team are seasonal, delectable and some veer toward the indulgent.
We started off with our savory courses, my mother had the scallops with chanterelles that were sweet and hearty.
My father had the pulled pork lettuce wraps topped with fried oysters and peanut miso that were refreshing bites. As tasty as they were, he wanted at least two more wraps.
My brother’s roasted and fried chicken with spatelze dumplings were delicious. The chicken was crisp enough but not soaked through and the spatezle was feather light like gnocchi. The side dish of carrots, yogurt, honey and savory granola was delicious. The maitake mushroom, freekeh, and green garlic was an incredible, flavorful grain dish that I wouldn’t mind having everyday.
When our dessert rounds arrived, we started off with house made fruit sodas and the entire pastry section (if you look at the menu, the one that preludes to the appetizers) – chocolate and white chocolate cake doughnut, chocolate hazelnut babka, banana chocolate chip muffin, walnut steusel, orange cream, vanilla scone, and the signature large chocolate chunk cookie.
The plated desserts of the sticky toffee pudding, blood orange and orange segments and pearls with chai creme anglaise poured tableside was the kind of dessert you’d want to lick your spoon clean. Creamy, delicious and the citrus made it tasted light. The lemon meringue pie with a pecan shortbread crust can easily be shared with two or three people. What made this pie memorable was the pool of fine lemon pulp and toasted pecans to give it texture and enhancing the flavors of this amazing pie.
The Untitled team was incredibly generous to send us off with bags of chocolate chunk cookies and passes to The Whitney Museum! It was totally unexpected and we were very grateful. (My mom even hugged the sous pastry chef since she’s overjoyed.)[alpine-phototile-for-flickr src=”set” uid=”26389565@N00″ sid=”72157666952241531″ imgl=”flickr” shuffle=”1″ style=”gallery” row=”4″ grwidth=”1200″ grheight=”800″ size=”640″ num=”30″ shadow=”1″ border=”1″ align=”center” max=”100″]
at Whitney Museum
99 Gansevoort Street
New York, NY 10014