DISTRICT PROFILE: Michael Anthony

Name: Michael Anthony

Title: Executive Chef and Managing Director

Organization/Business: Untitled 

Social: @chefmikeanthony

What do you do, and how did you get here?

I am the Executive Chef of two seasonal, American restaurants: Untitled and Studio Cafe located in the Whitney Museum. Studio Cafe welcomes visitors of the museum on the 8^th floor by offering a fresh, inexpensive menu of contemporary toasts, soups and salads. There is a full bar with a creative cocktail program, distinctive wines, and craft beer with one of the best views of lower Manhattan and the Hudson River from the outdoor terrace.

Untitled is found on the street level, between the High Line and the front door of the museum. It is a creative, contemporary restaurant serving an a la carte menu of vegetable-forward dishes. It is open 7 days a week for lunch and dinner. During warm weather months, there’s also a lively outdoor patio.

What do you love about Meatpacking?

I’m new to the neighborhood and so in love with the stretch of Gansevoort street that we’re lucky to call home! I do feel though that the Meatpacking District is one of the few neighborhoods in New York City that celebrates history, charm and creativity simultaneously. Inspiration is all around!

If you had 15 minutes, how will you spend it in the neighborhood?

Those 15 minutes would likely be spent on Gansevoort Street. I would stroll the public gallery in the lobby of the Whitney, leaf through items in the gift shop and make my way to the bar at Untitled for a quick snack and a glass of the “Untitled Pour.”

If you had a few hours, how would you ideally spend the day?

An ideal day would begin with a long walk south on the High Line, all the way to the 14^th street stairs. Similarly, I’d spend time exploring the galleries of the Whitney Museum, especially the permanent collection. Then I’d sit down to a leisurely, delicious dinner at Untitled, sampling various dishes from each section of the menu. After dessert, I’d take in the view and an after dinner drink upstairs at Studio Cafe.

Where do you go to escape the crowds? People watch?

I like to go to the Hudson River Park along the West Side Highway and walk along the water. The High Line is also a fantastic place to people watch.

Where will you recommend for a great cocktail or bite?

I would recommend Via Carota; their menu truly has something for everyone and can be enjoyed any time of day.

What’s your most memorable moment or experience in Meatpacking?

Untitled was reviewed by the New York Times this past August. To celebrate, we held a at restaurant, making use of the space indoors and outside on the patio. The food trucks that are normally parked outside of the museum agreed to work with us to provide food for the evening, so our team was able to relax and celebrate their accomplishments. We also had an oyster shucking station, an ice cream truck and lots of great beverage options. The music inside was lively and veryone was in fantastic spirits.

Of all the personalities you can think of (whether you know the person or not), whom would you want to grab a drink with?

I’m always inclined to want to grab a drink with Jimmy Fallon, but when it comes to personalities in Meatpacking I’d love to grab drinks with chefs Ken Oringer and Jamie Bissonnette (of Toro) and Jake Dickson (of Dickson’s Farmstand at Chelsea Market) at Corkbuzz in Chelsea Market.

What should we know about you outside of work. Hobbies, life, that sort of thing?

I love to play golf. I like to go to museums and theatre. I’m most comfortable in the summer when I get to paddle board on the East End of Long Island in the morning. I have three daughters and I love cooking at home as well as at the restaurant. If I were living in any city in the U.S. besides NYC, I’d choose San Francisco or New Orleans.