Lex Yard
American restaurant · Midtown East
550 Lexington Ave, New York, NY 10022
Highlights
American brasserie: caviar, truffle lobster roll, Waldorf salad
American brasserie: caviar, truffle lobster roll, Waldorf salad
"Named for the Grand Central train depot underneath it, the two-floor flagship restaurant inside the newly reopened Waldorf Astoria serves American brasserie food from the Gramercy Tavern chef. In addition to a seasonal prix fixe menu, you can expect dishes like slow-poached halibut with borscht and a red velvet soufflé tart. And a Waldorf salad, of course." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"A newly presented restaurant occupying the former Oscar’s space, led by chef Michael Anthony of Gramercy Tavern. It is presented as one of three new dining concepts introduced during the reopening and draws on Anthony’s interest in elevating familiar dishes without making them overly fancy: “We wanted to make elevated versions of familiar dishes,” said Anthony. Anthony’s involvement also extends to an all-day menu that includes caviar service, raw-bar towers and classic club and sandwich preparations, and he has reworked the Waldorf salad with baby gem lettuces, honeycrisp apples, quartered grapes, caramelized walnuts and grated New York State cheddar." - Andrea Strong
"The hotel’s signature two-story American brasserie offers contemporary takes on classic New York dishes under the direction of a high-profile chef; highlights include a Royal Ocsiètre Gold Caviar sandwich, slow-poached halibut with borscht sauce, and a burger positioned as a future classic. The menu also features the historic Waldorf Salad with subtle seasonal variations, and an elevated beverage program developed with an award-winning cocktail master complements the brasserie’s modern yet timeless dining atmosphere." - Devorah Lev-Tov
"Named for the Lexington Avenue Track 61 that once connected the property to Grand Central (the underground train depot is no longer accessible to visitors), this 220-seat, lavish two-story brasserie designed by AvroKO offers elevated classics as well as seasonal dishes, with the overall project described as "a total transformation of the building" by Frank Mahan of the architectural firm behind the overhaul, Skidmore, Owings & Merrill. Michael Anthony is leading the kitchen — his first new project in 20 years while he remains executive chef at Gramercy Tavern (the restaurant is not under Union Square Hospitality Group) — and the venue offers both an a la carte menu and a seasonal prix-fixe (the latter available on the second floor). The more casual first level features a raw bar, platters, seasonal grilled vegetables, a fully-loaded lobster roll, leek ravioli, burgers, and beef-fat fries; prices for first courses and vegetables range from $18 to $40 while mains run $34 and up. The restaurant displays one of two variations on the Waldorf salad — with this one, a salad "good enough to make people who try it want to eat it again," Anthony tells Grub Street. Desserts come from Jennie Chiu (formerly head of pastry at Rosewood Miramar Beach hotels), including her spin on the red velvet dessert made famous at the hotel: a red velvet souffle tart with cream cheese and raspberry swirl ice cream. Ground floor service is open daily for breakfast, lunch, and dinner; the second-floor dining room is open Tuesday through Saturday for dinner." - Melissa McCart
Bonnie Manter
Bernise Wong
Justine M
Ellen Powell
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Joanna R.
Melody Cao
Sunny Link Ashby
