Greywind
Restaurant · Hell's Kitchen
451 10th Ave, New York, NY 10018
Highlights
Upscale eatery with diverse cocktails, organic dishes, and small plates
Upscale eatery with diverse cocktails, organic dishes, and small plates
"Greywind is an understated, elegant neighborhood restaurant from the people behind Loring Place, in a neighborhood that is anything but elegant or understated. Like at Loring Place, the menu is seasonal, with things like carrot hummus with orange molasses, and seared scallops with a bright fava-based green curry. Greywind's open for dinner starting at 4pm, but visit their bakery around the corner from 8am-2:30pm to try the same quality ingredients in sandwiches, salads, and baked goods." - will hartman, willa moore, carlo mantuano, kenny yang
"Brought by Dan Kluger to a new home near Hudson Yards, Greywind’s spirit-free program under Shane Anglin honors clean living and leans on the same local, seasonal produce that defines the menu; I note new offerings like a sparkling clarified yogurt drink dosed with matcha and a Negroni-style mocktail shaken with fresh grapefruit juice, a pomelo-infused spirit-free vermouth, and Giffard’s non-alcoholic Aperitif." - Kat Odell
"Greywind’s brunch is the only reason we go to Hudson Yards on the weekend. The quiet American restaurant, painted country blue with clouds on the walls, feels like a refuge in the neighborhood's office hellscape. And well-done brunch standards like the buckwheat galette and buttermilk pancakes with rhubarb jam use quality seasonal ingredients that make us wish we owned a farm upstate. Brunch is also the best time to try their pastries, which normally sell out early on weekdays at their counter-service spot around the corner. On the weekends you can order from a fresh batch while sitting inside the main dining room with a spritz." - neha talreja, will hartman, bryan kim, kenny yang
"Dan Kluger, associated with Greywind as well as Loring Place, was named a semifinalist for Outstanding Chef." - Melissa McCart
"This 60-seat restaurant features a bakery that turns into a chef’s counter at night, as well as a lower-level cocktail bar. Reserve round tables where diners can share Parker House rolls with ramp pesto and butter, a half-chicken with chiles and broccolini, or a pork chop with rye spaetzle and Brussels sprouts. And yes, there’s a burger with rosemary potato chips." - Eater Staff
