Helmed by chefs Adam Bordonaro and Ryan Lory of Fig & Olive the Charlie Palmer Group, Ardyn is a new American restaurant where fresh ingredients are at the forefront of modern techniques.

This intimate new place in Greenwich Village takes its name from the Shakespearean forest. Interiors reflect the name with shades of green and natural wood, while the menu features a selection of small plates from the nearby Greenmarket. The restaurant is divided into a lounge with cocktails and bar snacks, a dining room serving an a la carte menu and a six-seat chef’s counter where a tasting menu will soon be available.

Dishes include pickled beets with goat cheese and watercress, white asparagus with Ibérico ham, risotto with morels and arugula, Sasso chicken with asparagus and endives, and crème brûlée with dulce de leche. Larger-format dishes, like duck, fish and a slab of Wagyu rib-eye, are also served.

Ideal For

Seasonal dining

Signature Dishes

White asparagus with Iberico ham, spring onion, and pistachio or scallop crudo with sugar snap pea, green strawberry and marcona almond, as well as large-format dishes for the table such as duck and dry-Aged wagyu ribeye.

Signature Drinks

Seasonal cocktails including cucumber-mint vodka (mixed with lemon, honey and celery bitters), a bourbon-based concoction sweetened with brown sugar and rhubarb, as well as wines from small vineyards.