Seated at the cozy leather candlelit booth on a snowy night in New York, what a welcoming ambiance for our first step back into The Standard, High Line. The hostess attentive and ready checks us in amid mandate rules, soon forgotten by the brilliant pairing of chilled Moet champagne, Sweet Petite PEI oysters, and Stone Crab Claw – of course with the signature Meyer lemon aioli. Next a dalliance with roasted halibut with wild chanterelle mushrooms and their forbidden spices. Chef Jean-Paul Lourdes clued us in with a secret to its flavor, we promised not to say more than saffron-based broth.
When in New York, might as well try the strip; their expression had a side of wasabi aioli for dipping, which was cooled by the cucumber base and was playfully understated. Lastly, we finished our evening with a good old-fashioned New York cheesecake served with a warm berry compote. To be fair, surprisingly sophisticated and rich with flavor. Take a date and appreciate this solid New York staple, but don’t skip a cocktail on the way out.
words by Joseph E. Jurewicz