Cuisine:

• Barbeque, Grill
• American
• Eclectic
• Breakfast
• Fast Food and Hamburgers

Standard Grill Description:
The surprisingly subdued main dining room of this ultra-sceney eatery is flanked by a bar, a jam-packed seasonal beer garden with a ping pong table, and window table seating in front affording top views of the Meatpacking District passeggiata. There's a reason why reservations can be difficult to get: The Standard offers a fresh menu of diverse choices, served by a knowledgeable staff with a topnotch bar crew. The chef is Dan Silverman, formerly of Lever House. Try the cold almond soup, made with sherry wine vinegar, pickled white grapes and thinly chopped chives, and tasting like a creamy gazpacho. Both unusual and refreshing, it nicely follows the complimentary radishes, bread served in a paper bag, and aïoli-laced patatas bravas served to appease your initial hunger. Another starter, the octopus with sweet potatoes, is good for sharing. For main courses, the dry-aged demi-vache rib-eye for two is a joy with slices that are juicy and slightly salty. Not to be missed, also, is the signature fish, a flattened rainbow trout with zested-up flavor from currants and pine-nut relish. The aptly named Deal-Closer dessert certainly seals our opinions of the meal with a chocolate pudding concoction to be shared by the table. Colorful cocktails play off the East Side and West Side orientation of the city with the High Line Fling, a killer punch named after the park overhead, or the Penny Drop, calling attention to the 480,000 pennies set into the restaurant's floor. Wines are both local and international, with a surprising standout---the Sunset Beach rosé from hotelier André Balazs's own vineyard on Long Island.


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