03/07/2026
Union Square Cafe: An Icon Revisited — Cellar Treasures & the Seasonal Table
Author: Travis Keyes
March 4, 2026, Bailliage de New York –
Members and guests of the Bailliage de New York gathered for an evening celebrating one of New York City’s most enduring culinary institutions: Union Square Cafe. Founded in 1985 by restaurateur Danny Meyer, the restaurant launched what would become Union Square Hospitality Group and has remained a cornerstone of New York dining for more than four decades.
From the beginning, Union Square Cafe helped pioneer a new style of American restaurant rooted in seasonal ingredients and local sourcing. Drawing inspiration from the nearby Union Square Greenmarket, the restaurant built its identity around a farm-to-table philosophy long before the term became widely used. Coupled with Meyer’s celebrated philosophy of “enlightened hospitality,” the restaurant has cultivated a warm, welcoming dining room that has trained and inspired generations of chefs, restaurateurs, and hospitality professionals.
The evening’s dinner, titled “Union Square Cafe: An Icon Revisited — Cellar Treasures & the Seasonal Table,” reflected both the restaurant’s culinary legacy and its commitment to seasonal expression.
The first course featured Fluke Crudo, accompanied by Mutsu apple, dill, and squash vinaigrette, a bright and refreshing dish highlighting pristine seafood and subtle acidity. The course was paired with José Michel et Fils Rosé Champagne NV, whose lively structure and delicate red fruit notes complemented the freshness of the dish.
The second course, Al’ Salsiccia, showcased kale pesto, fennel pork sausage, and pecorino, delivering a rich and savory balance of flavors. This course was paired with Domaine Jean Grivot, La Combe d'Orveau Chambolle-Musigny 2010, a refined Burgundy whose elegance and layered complexity elevated the dish.
The evening’s centerpiece followed with Coriander Crusted Duck Breast, served with prunes, parsnip, and red wine jus. This beautifully composed dish was paired with a remarkable Château Rauzan-Ségla, Bordeaux 2016, served from an impressive Impériale format, adding both grandeur and depth to the experience. The wine’s structure and dark fruit notes paired seamlessly with the richness of the duck and the warmth of the spices.
Dessert offered guests a choice between Chocolate Panna Cotta with vanilla whipped cream, cocoa tuile, and Maldon salt, or a comforting Apple Cake with caramel sauce and fior di latte. Each provided a satisfying and elegant conclusion to the evening.
Special thanks were extended to Executive Chef Lena Ciardullo and Wine Director Dorian Gonzalez, whose thoughtful menu and exceptional wine selections created a memorable culinary journey. Their work reflects the enduring spirit of Union Square Cafe—where seasonal ingredients, impeccable technique, and heartfelt hospitality continue to define one of New York’s most beloved dining rooms.
For forty years, Union Square Cafe has remained more than a restaurant; it is a place where culinary tradition, hospitality, and community converge. The Bailliage de New York was honored to gather in celebration of this remarkable institution and the continued excellence of its team.
