Frenchette Bakery at the Whitney
Bakery · West Village
99 Gansevoort St First Floor, New York, NY 10014
Highlights
Artisanal bakery cafe with breads, pastries, sandwiches, & pizzas
Artisanal bakery cafe with breads, pastries, sandwiches, & pizzas
"Dinner in an art museum. Sounds about as exciting as a meal in a church, right? Maybe that depends on where you worship. If spending a Sunday at Gramercy Tavern feels like the Sabbath to you, you’re going to like it here at Untitled. Untitled is Danny Meyer’s restaurant at the new Whitney Museum, just as it was in the old Whitney Museum. But this version is a much different piece of work, largely thanks to the fact that Gramercy Tavern’s Michael Anthony is the Executive Chef. The food at Untitled feels strongly influenced by the menu at Gramercy Tavern - most dishes are highly composed yet also very simple, and almost all have some sort of bright green sauce on the plate (that’s how you know it’s an authentic Michael Anthony). It’s all very familiar if you’ve ever spent an evening eating in the Gramercy Tavern bar, which we most definitely have. And everything we’ve eaten here so far has been nearly on that level. The things that probably won’t be familiar to you at Untitled are the prices. The most expensive item on the menu on our most recent visit was a $27 lamb chop, and some of the small plates and starters cost as little as $12. For food of this caliber, and considering the fact that you are both in a museum and in the Meatpacking District, that’s a pretty good deal. You and your mom could definitely have a very nice dinner here and spend less than $100 - depending on whether or not she’s the type to go a little Lucille Bluth on the Sauvingon Blanc. And while Untitled is most definitely an ideal spot for Dinner With The Parents, it’s also Perfect For several other situations, from a night out with the girls, to a night out with some clients, to a meal with your cousins who are visiting from Texas. There’s even some great outdoor seating, which makes it an excellent spot to watch the all Meatpacking action walk by - forget about the art, that’s the real cultural entertainment on display here. Maybe we should eat in museums more often. Food Rundown Fluke With Radish, Sorrel & Lime A fluke crudo is never gonna make anyone mad. Lobster Toast Like crab toast, but with lobster. So, better. Carrots With Chili & Peanuts Carrots, chili, peanuts. We like all of those things. So do you. Get some. Spring Onion & Bacon Flatbread For some reason, whenever I see the word “flatbread,” it makes me think about Applebee’s. Like someone in their corporate office must have been like, “How do we get people in the Midwest to eat more pizza?,” and then their Head of Marketing and Obesity was like, “Call it flatbread.” Anyway, this is a pizza, and it is very good, and it bears no resemblance to anything on an Applebee’s menu. But thanks for riding through that with me. Stradette With Broccoli Rabe Pesto & Fresh Cheese An excellent dish of strangely shaped pasta. The noodles are sort of flat little bricks that you have to eat one by one, rather than grabbing a huge forkful. If you see this on the menu, order it. Black Bass, Swiss Chard & Mushroom Broth Have you ever asked your mom what she feels like eating and her answer is “a nice piece of fish?” This is the true embodiment of that answer." - Chris Stang
"A lush, street-level plant wall fronts this combination takeaway counter and full-service café from chefs Riad Nasr and Lee Hanson, offering buzzworthy bakery items and cafe plates in a sleek Whitney setting. Stop by for sweet and savory pastries like kimchi croissants and chocolate éclairs, or sit down for items such as a mushroom banh mi, gnocchi arrabbiata or an anchovy-topped pizette paired with espresso or a Slovenian pét-nat. The spot bridges grab-and-go convenience with a chef-driven dining experience tied to the Whitney’s contemporary collections." - Emily Saladino
"A celebrated restaurant from a long‑standing duo who first gained attention during their days at Balthazar; the team has positioned this project as both a polished destination (with a presence at the Whitney) and a neighborhood staple in Tribeca, helping define their modern, crowd‑pleasing approach to service and dining." - Melissa McCart
"Owned by chefs Riad Nasr and Lee Hanson, Frenchette Bakery at the Whitney is a spinoff of the pair’s Frenchette Bakery in Tribeca, which is itself an extension of the restaurant Frenchette in the same neighborhood. Pastries are divided by vienoisserie and patisserie, with breads and fancy pastries galore. There are also soups, mini pizzas, sandwiches on focaccia and other breads, and a trio of good pasta dishes." - Eater Staff, Melissa McCart
"A museum restaurant offering light meals perfect for museum visits. Features items like pizzas, croque madame, pastries, and soups." - Melissa McCart
