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Butter Midtown

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Butter Midtown

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Address: 70 West 45th Street
City: New York, NY
Zip: 10036
Phone: (212) 253-2828
Site: Visit the restaurant site
Map: Map
Cuisine: American
2nd Cuisine: Italian
Area: West 40s


Summary:

If you liked Butter in it celeb-happy Noho location or missed that opportunity, you’ll be delighted with the new Butter Midtown, currently serving dinner seven nights a week with breakfast and lunch to debut shortly. Executive Chef and Food Network star Alex Guarnaschelli is the toque behind the stylish American eatery that is similar, although not identical to its currently closed- for-renovation sibling. Butter Midtown’s very large, subterranean dining room attracts a stylish crowd and features vaulting arches with a canopy of braided leather straps; rich wood paneling and a stretch of communal tables in sight of a wood-burning oven where dishes like the highly touted Welsh Rarebit are prepared. The area is lit by a huge, glowing forest scene bringing the outdoors in. Behind are spacious leather booths with soft lighting for more intimate dining as well as a private space for twenty and a seasonal outdoor garden. The polished staff, many veterans of the downtown space, sport Original Penguin’s classic oxfords in grey and blue on the men and a burgundy A-line dress for women. Entrees include a 55-day dry-aged Creekstone Farms bone-in fillet with delicata squash salsa verde atop grilled greens; whole roast branzino accompanied by rainbow chard and preserved lemon stuffing and roast Scattered Acres Farms chicken with lemon thyme butter, available for one or two. Grazers and the pre-club crowd can nibble small plates like home- made ricotta with hen of the woods mushrooms or salads such as Russian kale, here lifted a notch via Braeburn apples and Challerhocker cheese. A “Simply Prepared” menu section offers butter-poached Maine lobster with Asian pear and black pepper as well as grilled wild salmon garnished with charred garden leeks and a Creekstone Farms Tomahawk Steak for two. Sourcing is major though not overbearing and food is seasonally-themed although Guarnaschelli eschews the overplayed “farm to table” note. Even sides have cachet like the Jerusalem artichoke gratin with melted gruyere and baby beets served chilled with pumpkin seeds. A Raw Bar at the front of the space offers Nantucket Bay scallops, a daily selection of oysters and Hawaiian yellow tail among other denizens of the deep as well as tenderloin tartare adorned with veggies. The scene is very New York, lush and smooth with well-presented dishes and an active vibe. You will believe it’s butter. - Mari Gold


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