Manhatta

The story

Crafted with passion, served with love

Manhatta calls itself "a love letter to New York City," and the setting makes that claim hard to argue with. Perched on the 60th floor of 28 Liberty Street in the Financial District, the restaurant is part of Danny Meyer's Union Square Hospitality Group — a pedigree that shapes everything from the precision of the cooking to the warmth of the service.

The Team Behind the Kitchen

Executive Chef Michele Brogioni leads the culinary program alongside Chef de Cuisine Simon Ek and Executive Pastry Chef Rebecca Choi. Wine Director Sydney Fusto oversees a list that earned Wine Spectator's Best of Award of Excellence — recognition that reflects genuine depth and curation rather than mere volume. Optional wine pairings are available with both the three- and four-course dinner menus, making the list easy to explore even for first-time visitors.

Two Experiences Under One Roof

The dining room operates as a proper modern American restaurant, with a prix fixe lunch (two or three courses) and a multi-course dinner that changes with the seasons. The kitchen draws on local ingredients and global technique: dinner starters might include Foie Gras Torchon with muscadelle grape and Thai basil, or Jonah Crab with asparagus and sorrel. Main courses range from Ribeye of Beef with gold bar squash and ramps to Charcoal Grilled Sea Bass with piquillo pepper and mussels escabeche, and Potato Agnolotti filled with stracchino cheese and black truffle. Pastry chef Choi closes the meal with things like a Pistachio Cake with strawberry and chamomile ice cream, or a Lemon Verbena Semifreddo with rhubarb sherbet.

The bar operates on its own terms — a lively, walk-in-welcome space with an à la carte food menu that mirrors the dining room's ambition. Cocktails are inventive and New York-rooted: the signature MANHATTA(N) riffs on a classic with Wild Turkey rye and bourbon, Cocchi Torino, raspberry, walnut, and coffee bitters, while the Pad Thai Daiquiri pushes further with peanut-butter-washed rum and shio koji. New York-brewed beers on draft and a tight by-the-glass wine selection round out the bar program.

Setting and Private Events

The 60th-floor position means the American cuisine is served against one of the most dramatic backdrops in the city. Manhatta also offers the full space for buyouts, intimate private dinners, weddings, and corporate retreats — flexible sky-high rooms that suit both celebrations and business gatherings alike.