The Chef's Counter at Manhatta
The Chef’s Counter at Manhatta places the kitchen at the heart of the meal, where Executive Chef Justin Bogle presents a dynamic tasting menu sixty floors above the city. Framed by panoramic views, the counter experience foregrounds seasonal, technique-led New American cooking that draws on global influences, with dishes on the broader menu ranging from hamachi crudo and charcoal-grilled sea bass to toasted rice millefeuille. The perspective here privileges the choreography of the kitchen, while the wider Manhatta addresses two distinct spaces: a bar with an inventive cocktail program and a dining room supported by an award-winning wine list. The restaurant is part of Danny Meyer’s Union Square Hospitality Group and is conceived as an affirmation of New York’s energy and ingredients.
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