The Verdict
The Standard Grill opened in 2009 on the ground floor of The Standard, High Line hotel, the Andre Balazs property that straddles the High Line in the Meatpacking District. It is an American brasserie built for the neighborhood: penny-tiled floors, a long bar, a front cafe, and a terrace that fills in warm months.
For the restaurant's fifteenth year in 2024, founding chef Dan Silverman returned to the kitchen and brought back the dishes he wrote for the opening. The Million Dollar Roast Chicken for two and the Steak Tartare-A-Go-Go are again the signatures, served in a room that stays loud and busy.
The Kitchen
Dan Silverman leads the kitchen, having returned in 2024 after a decade working with the Minetta Tavern group, Pastis and Balthazar, and earlier runs at Lever House and Union Square Cafe. His signature is the Million Dollar Roast Chicken for two, a Sullivan County bird air-dried overnight and roasted on a thick slab of sourdough that soaks up the juices. The Steak Tartare-A-Go-Go is carved table-side.
The Room
The restaurant sits at 848 Washington Street, beneath The Standard hotel's cantilever and the High Line itself. The main room is a tiled, brass-trimmed brasserie; there is a cafe up front and an outdoor terrace that opens when the weather turns. The Meatpacking setting, between the galleries and the park, is a large part of the appeal.
Best for a Team Dinner
For a team dinner or a celebratory group, the format works: a big sharing roast chicken, a raw bar, fast brasserie service, and a room with energy to spare. Order the chicken for the table and the tartare to start. See our team dinner and close-a-deal guides for more.
Not For
Not for a quiet date or a tasting-menu evening. The room is loud, the tables are close, and the kitchen trades in brasserie comfort rather than fine-dining precision. Anyone after a hushed, formal meal should look to one of New York's quieter dining rooms instead.
Reservations
Reservations are advised for weekend evenings and the terrace in summer, though the bar and cafe take walk-ins. A la carte mains start around $32, so a full dinner with wine runs higher; a $75 prix fixe ran during the fifteenth-anniversary celebration. Book ahead for groups and prime times.
Frequently Asked Questions
Is The Standard Grill worth it?
The Standard Grill is worth it for a lively Meatpacking District dinner with reliable brasserie cooking, not for a hushed tasting menu. Founding chef Dan Silverman returned in 2024, the Million Dollar Roast Chicken for two is back, and the tiled room and terrace stay busy. Expect roughly $75 and up per person with wine.
What should I order at The Standard Grill?
Order the Million Dollar Roast Chicken for two, a Sullivan County bird air-dried overnight and roasted on sourdough, plus the Steak Tartare-A-Go-Go carved table-side. The raw bar and the pastrami hash at brunch are strong, and a la carte mains start around $32, so a full dinner runs higher with wine.
Who is the chef at The Standard Grill?
Dan Silverman leads the kitchen, having returned in 2024 for the restaurant's fifteenth year. He opened The Standard Grill in 2009 and previously cooked at Lever House and Union Square Cafe, plus a decade with the Minetta Tavern group. The restaurant sits inside The Standard, High Line hotel in the Meatpacking District.
Where is The Standard Grill and does it have a terrace?
The Standard Grill is at 848 Washington Street, on the ground floor of The Standard, High Line hotel beneath the High Line in the Meatpacking District. It has an outdoor terrace that opens in warmer months, plus a tiled main room and a front cafe. Reservations are advised for weekend evenings.
Also in New York City
Explore the full New York City dining guide, or compare The Standard Grill with Gramercy Tavern, Le Bernardin and Eleven Madison Park. For more, see our fine dining guide.