Set high atop the iconic 28 Liberty building, first conceived by David Rockefeller in 1961, Manhatta is inspired by Walt Whitman’s poem of the same name. It’s an ode to New York’s dining history, with floor-to-ceiling windows that offer striking 360-views of the city it celebrates.
The kitchen is headed up by executive chef Jason Pfeifer, who previously worked at Gramercy Tavern and Per Se. Manhatta serves a three-course prix-fixe menu, with the cuisine leaning towards French and Italian flavors. Choose from first courses such as lobster quenelle with spring onions and trumpet mushrooms; baby lettuces with radish, tahini and mimolette; or foie gras mousse with strawberries and calabrese chilli; mains including halibut with market peas and hollandaise sauce; Wagyu bavette with squash, pommes Anna and creamed spinach; or veal "blanquette" with potatoes, mushrooms and sweetbreads; or desserts like chocolate mousse with toasted meringue; or vanilla soufflé butterscotch sauce.
The bar offers a more casual à la carte menu with snacks like fried chicken with hot honey; and escargot in pork sausage with a garlic and parsley butter sauce.
Manhatta is open for dinner nightly from 5pm and is a non-tipping restaurant.
Sweeping views of Manhattan
Try the Peekytoe crab salad with poached leeks and artichokes; veal blanquette with wilted greens and mushrooms; and lobster quenelles with trumpet mushrooms and chervil.
The Manhatta: New York Distilling Ragtime Rye, Carpano Antica, Demerara, Bitters