<a target="_blank" href="http://www.untitledatthewhitney.com/#landing">Untitled at the Whitney</a>99 Gansevoort StreetNew York, NY 10014+ 1 212 570-3670&nbsp;Food:Cured fluke, kohlrabi, cara cara orangeRamps, turnips, felineSmoked artic char mousse, fennel rye toastAsparagus, spring onion, sea urchinBeef tartare, black radish, pumpkin seed salsaBeets, breakfast radish, mascarponeBaby lettuce, spring onion, fetaMaitake mushroom, freekeh, green garlicFingerling potato salad, yuzu, charred rampsPulled pork lettuce wraps, fried oyster, peanut misoRoasted and fried chicken, polenta, swiss chardLemon meringue pieHot fudge truffle cake, candied kumquatsSpice cakeWines:<table>
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 2014 Hubert Lignier Bourgogne Aligoté 
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 87
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 2005 Vincent Dauvissat Chablis Les Clos 
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 95
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 2004 Bruno Giacosa Barbaresco Rabajà 
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 ?
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 2013 Franck Balthazar Cornas Sans Soufre Ajouté&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 
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 93</td></tr></tbody></table>Should you ever hear the phrase “Chef would like to cook for
you” at Untitled, there can only be one answer. Yes, please! This dinner
prepared by Executive Chef Michael Anthony and Chef de Cuisine Suzanne Cupps
was one of the best meals I have had anywhere in a long time.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1465608848750-File+Jun+10%2C+9+05+32+PM.jpeg"> Pulled pork lettuce
wraps, fried oyster, peanut misoI don’t know where to start with the food. Everything is absolutely delicious. Dinner is served in flights, which gives us a opportunity to sample a sizable amount of the menu.&nbsp;With the exception of the chicken, which is presented as main course for everyone, all the other dishes are devoured by four hungry members of the Vinous team. Anthony's pulled
pork lettuce wraps with fried oyster and&nbsp;peanut miso are to die for. The&nbsp;fingerling potato salad
with yuzu and charred ramps is also of note, as&nbsp;is the asparagus with
spring onion and sea urchin. By the time the chicken arrives, I am happy not to have to share it.&nbsp;But what really stands out is a kind of clarity that only comes with working with the
very best ingredients. The common thread in all of Anthony's food&nbsp;is extreme
freshness and vibrancy. Desserts are just as brilliant as everything else on
the menu. I can't think of anything we had that I would not gladly order again.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1465608798015-File+Jun+10%2C+9+02+36+PM.jpeg"> Asparagus, spring
onion, sea urchinThe 2014 Lignier
Bourgogne Aligoté&nbsp;is great reminder of just how delicious these wines can be, especially in the
right setting. Crisp and refreshing, with plenty of lemon/grapefruit overtones. the 2014 was an ideal aperitif for a warm,
spring night. Vincent Dauvissat’s 2005
Chablis Les Clos is&nbsp;in a gorgeous sweet spot, with striking complexity
that has developed in bottle but plenty of life ahead. The rich, viscous
signatures of Clos with a little age match perfectly with a number of
courses. The lemon confit, chamomile and apricot notes are viscous and textured, but never heavy. If well-stored, the 2005 will probably drink well for another 10-15 years, perhaps longer. Tonight it is exceptional.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1465608842346-File+Jun+10%2C+9+05+04+PM.jpeg"> Fingerling potato
salad, yuzu, charred rampsUnfortunately, we do not have very good luck with Bruno Giacosa’s 2004 Barbaresco Rabajà. A bottle about six months before was
absolutely stellar. That is not the case on this night. The 2004&nbsp;Rabajà&nbsp; totally lifeless. These are the most dangerous bottles, because they aren’t
obviously corked and yet they are definitely tainted. Franck Balthazar’s 2013 Cornas Sans Soufre
Ajouté takes things in a much more positive direction.
The pungent dark cherry, olive and herb flavors are really popping. Although
not especially complex, the 2013 over delivers in the pleasure department.
What a gorgeous wine. Beverage Director&nbsp;Eduardo Porto Carreiro has a number of gems
on his small, well-chosen list. This is one of them.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1465610651090-File+Jun+10%2C+9+59+24+PM.jpeg">Roasted and fried
chicken, polenta, swiss chardIn 2015, the Whitney Museum of American Art moved to its new Renzo
Piano-designed building in the Meatpacking District, which I still remember in
less glorious times. The combination of new location, the vibrant scene on the
terrace at the end of the afternoon and the fabulous food at Untitled all add
up to a very pleasurable way to spend a few hours in New York. I can’t
recommend Untitled highly enough.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1465608893936-File+Jun+10%2C+9+06+57+PM.jpeg">-- Antonio Galloni

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