Al fresco fabulosity in the plaza
There’s a new restaurant in the plaza—and, no, we’re not talking about the Oak Room. The plaza to which we refer is the large expanse of stone on the corner of West 13th and Washington Streets in front of The Standard, New York (aka, the place where you skated last winter.) There aren’t many hotels—or even buildings, for that matter—in America’s most densely populated city that have the luxury of their very own plaza, and it isn't a privilege we ever intend to waste.
Just beyond The Standard Grill’s vine-covered pergola (by the way, an excellent new place to enjoy Chef Dan’s delicious fare al fresco) we have set up an equally delicious, but more casual, no-reservations, come-as-you-are-outdoor affair with a special chef-in-residence, Seamus Mullen. While The Grill draws from its steakhouse environs, The Standard Plaza summons the pink roofs, bright flowers, fresh herbs and warm sun of the Southern Mediterranean. The Spanish influenced menu is prepared “sur plaza” either on the outdoor grill or in the wood-burning oven. The flavors are clean, simple, fresh and intended for sharing, on plates large and small.
And don’t let Chef Mullen’s Vermont upbringing fool you. He's on the cutting edge of modern Spanish cuisine, earning his name first with Boqueria and then, most recently, with Tertulia, a James Beard nominee for best new restaurant. For The Standard, he’s created a menu using fresh produce trucked in from André’s farm, The Locusts, upstate. The wine list is Spanish, and by the carafe. The speciality cocktails are by the pitcher, so please join us for a summer salude.
Chef Seamus Mullen
