Summertime, and the Eating is Easy: Alfresco Fare with Chef Seamus Mullen

Image courtesy of The Standard

An ephemeral new pop-up is in town: The Standard Plaza, The Standard hotel’s seasonal outdoor restaurant, compliments of Next Iron Chef Seamus Mullen, the owner of the Spanish restaurant Tertulia in the West Village.

Located in the heart of the Meatpacking District, the Standard Plaza offers brightly colored, refined dishes meant for sharing like heirloom tomatoes with smoked burrata, watermelon, crisp quinoa and fino vinaigrette; grilled sweet shrimp with chorizo, zucchini and Meyer lemon; and grilled lamb ‘ham steak’ with sungold tomatoes, anchovies and pine nuts. Two larger plates to share include whole roasted black sea bass served with artichoke and lentil salad and a cured lemon vinaigrette; and a grilled prime rib aged for 40 days served with marinated potatoes, padrón peppers and salsa verde.

Head over and bloom in the warmth of summer while enjoying chef Mullen’s intricate creations because come September 30th, the seasonal outdoor eatery will make its exit along with the summer sun.

Prefer air conditioning? Read our review of their indoor, Clean Plates-approved restaurant, The Standard Grill.

The Standard Plaza, Standard hotel
848 Washington St., at 13th St.
212-645-4100

Image courtesy of The Standard.

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One thought on “Summertime, and the Eating is Easy: Alfresco Fare with Chef Seamus Mullen

  1. Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.

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