Photo: Courtesy of Union Square Hospitality Group
Untitled is one of the many exciting new fixtures that guests can enjoy at the Whitney Museum of American Art, among the extensive exhibit spaces, classrooms and elaborate architecture. Being one of two dining areas run by the same talented team, Untitled is a dining experience that museum guests, as well as off-the-street inquirers, can enjoy for lunch and dinner. Headed by Chef de Cuisine Suzanne Cupps and Executive Chef Michael Anthony of Gramercy Tavern, the restaurant represents their esteemed American cuisine, with additional creative and visually tempting accents that honor the museum’s aesthetic.
“We love making, not just delicious, approachable dishes, but we love making things beautiful, so it kind of fits in with the space,” says Cupps, who was challenged with creating a new dining experience at the Whitney with many of the same staff and purveyors from Gramercy Tavern.
Prior to cooking under Anthony, Cupps worked for Anita Lowe at Annisa. Here, she became proficient in using different ingredients from all around the world, drawing particular influence from Asian cuisine. She moved to Gramercy Tavern five years later, where she was influenced by chef Anthony’s cooking style.
“Some of what he really [loves is] a focus on vegetables, first off, and treating vegetables in their more pure form. Not having to do a ton of things, but very lightly manipulating them so that they just shine rather than changing them completely. He also has a passion for fish and the way we cook fish at the restaurant is very delicate,” Cupps describes.
These preferences and inspirations have lead to the many unique facets at Untitled. Included in the dining space is a “raw bar,” which serves raw, pickled and ceviche-style seafood, a rotisserie with whole roasted chickens and an immense kitchen.
“The way the kitchen is laid out is so unique,” explains Cupps. “I’ve never been in a kitchen like that. It’s not just an open kitchen like we’re used to, especially in New York, it’s such a big space that it’s like you’re part of the dining room.”
Photo: Courtesy of Union Square Hospitality Group
The staff also draws inspiration for the food and plating from The High Line, located right next to the museum. Unlike many of the city’s conventional manicured parks, the High Line has height, eccentric architecture and playful plant life. The Untitled chefs have taken cues from the unique park and artfully arrange their dishes to further entice customers.
In addition to being the dining destination for museum visitors, Cupps hopes Untitled will become a favorite spot for neighborhood urbanites.
“We love having people that are visiting the museum come and eat, but we also want people in the neighborhood to come back weekly/ monthly and we are excited to have that new audience downtown.”
-by Johanna Silver
