Brunch at Untitled at The Whitney (NYC)

Interior of dining room

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.

Our savory courses
Diver scallops

We started off with our savory courses, my mother had the scallops with chanterelles that were sweet and hearty.

Pulled pork lettuce wrap, fried oysters, peanut miso

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.

Roasted and fried chicken, spaetzle dumplings, trumpet mushrooms
Carrots, yogurt, honey, savory granola

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.

Brunch pastry platter and our house made fruit sodas

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.

Pouring the chai sauce
Lemon meringue pie, pecan shortbread crust, white chocolate

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.

Cookies to go and gifted with guest passes to The Whitney Museum

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.)

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at Whitney Museum
99 Gansevoort Street
New York, NY 10014
Phone:(212) 570-3670


I shoot, eat, and drink. My full time job is a hospital administrator. Moonlighting as a freelance photographer and food and travel writer.