Union Square Café
It’s been around for just about a quarter of a century now, and Danny Meyer’s first stake in the ground of his restaurant mini-empire is still as fresh and fantastic as it was when it began. Just like its location is in a neighborhood that brings together so many different types of New Yorkers for so many different reasons, USC is many things to many people.
Monkey Bar’s ex-chef Chris Cheung loves the wine list, with downright exciting by-the-glass offerings (sparkling Lagrien, for heaven’s sake!) and a by the bottle list that reads like fairytale for oenophiles. “We had been going to Union Square Cafe? a lot for a while, and I always loved their selection of wines.” He also dubs them as having the best service in the whole of the Big Apple.
Andrew Stone, though, may have summed it up best: “It offers straightforward, impeccable flavors in a totally subdued, impression.”