THE STANDARD GRILL AT THE STANDARD, HIGH LINE LAUNCHES RE-IMAGINED MENU WITH NEW EXECUTIVE CHEF PAUL HARGROVE

The Standard Grill — the brasserie turning NYC steakhouse culture upside down at The Standard, High Line — has just launched its refreshed new menu, and welcomed chef Paul Hargrove as Executive Chef. A veteran of the NYC culinary scene, Hargrove brings a wealth of knowledge as well as a fresh perspective to the position, reinforcing The Standard Grill as an ever-evolving downtown culinary destination.

Guests will enjoy re-imagined Standard Grill classics, alongside new dishes like the Black Angus Steak Tartare (creole remoulade, cured egg yolk, sesame toast); Kale & Broccoli Short Stack (savory vegetable pancakes, herbs, truffle butter); Swordfish Schnitzel (apple sauerkraut beurre blanc, smoked trout roe); and steakhouse favorites from the 9oz Flat Iron served with pickled green tomato, bacon, and mustard seed sauce to the Two Pound Bone-in Ribeye accompanied by béarnaise and garlic fries.

As Executive Chef, Hargrove is responsible for overseeing the brasserie’s relaunched menu, which reimagines classic Standard Grill original dishes like the Million Dollar Chicken and Standard Burger in a menu that plays on and subverts traditional NYC steakhouses. Hargrove will also be responsible for the creation and execution of seasonal menu updates, utilizing in-season produce and the freshest ingredients.

A Louisiana native and Culinary Institute of America graduate, Paul Hargrove has worked alongside some of the most globally renowned names in the culinary industry. Over the last 22 years Chef Hargrove has risen the ranks of kitchens throughout New York City, Austin, Texas, and New York state, from Boulud outposts in NYC’s Surrey Hotel and Palm Beach, FL, to NYC’s Michelin-starred Restaurant Daniel.

Most recently, he oversaw research and development as chef at Blue Hill at Stone Barns Center for Food and Agriculture, working with a team to develop and test new culinary applied research projects centered in sustainable agriculture and food systems.

“The Standard Grill has long been the heart of The Standard, High Line and the Meatpacking District. It represents the fun, flavor and culture of the hotel and The Standard brand,” said Amber Asher, CEO of Standard International. “We are excited to have Paul on board!”

The Standard Grill was conceived as an all-day American Brasserie where regulars feel at home and visitors are treated to what it feels like to be a local.

Over the years, it has become Downtown Manhattan’s go to spot for power lunches, post-Whitney cocktails, after work or shopping cocktails, late night dining (followed by later night dancing at Le Bain or The Boom Boom Room) and boozy brunches. With its latest iteration, The Standard Grill enters a new era that’s sure to be anything but standard.

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Tony Bowles, Contributing Columnist

Tony Bowles is one of the youngest sought journalists in the media world. He focuses on lifestyle, travel, entertainment, food, and more! Based in New York City