Danny Meyer’s groundbreaking bistro has been serving many of the same signature dishes for 23 years. But chef Carmen Quagliata’s updated bill of fare offers some new classics. A seared tuna loin entrée is topped with basil pesto and fanned over chickpea puree. His pastas include pork-and-rabbit-filled ravioli drenched in butter, with a sprinkle of sweet corn. Like the rest of the meal, desserts straddle menus past and present. Somehow, the perennial “USC” sweet—a salty caramel-crusted banana tart—still feels fresh.
|Venue name:||Union Square Cafe||Contact:|
21 E 16th St
|Cross street:||between Fifth Ave and Union Sq West|
|Opening hours:||Mon–Thu, Sun noon—4pm, 5:30–10pm; Fri, Sat noon–4pm, 5:30–11pm|
|Transport:||Subway: L, N, Q, R, W, 4, 5, 6 to 14th St–Union Sq|
|Price:||Average main course: $31. AmEx, Disc, MC, V|
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