Metropolis
Contained within the Perelman Performing Arts Center, Metropolis by Marcus Samuelsson offers a lively, contemporary American dining haven. This vibrant restaurant, helmed by its namesake Chef Samuelsson and Executive Chef Ed Tinoco, proudly stands as the culinary cornerstone of Lower Manhattan, contributing to the final chapter of the World Trade Center site’s rebuilding.
Metropolis takes diners on a culinary journey through the diverse and rich traditions of New York City, reimagining them through a modern lens. The menu showcases inventive cocktails, a worldly wine list and a commitment to gracious hospitality. Crafted by renowned designer David Rockwell, the restaurant’s atmosphere strikes a perfect balance between dazzling and inviting. It features a bustling bar, a landscaped outdoor terrace and a lobby lounge offering free-to-the-public artistic programming. Metropolis invites you to experience the vibrant tapestry of New York’s culinary heritage in a setting that seamlessly blends art, culture and exquisite dining.
When you enter Metropolis, the interior décor screams Mid-century Modern yet the restaurant’s massive space still feels warm and inviting. Its architectural brilliance and culinary offerings compose a harmonious symphony. Considered Marcus’s open love letter to New York City, the menu draws inspiration from each of its five boroughs. Indulge in a variety of appetizers, including fried olives, smoked hamachi tacos, prawns and a bountiful farmer’s market platter. Each dish is a flavorful ode to the vibrant and diverse culinary landscape of the Big Apple.
Experience the contemporary take on timeless classics with menu offerings like the Harlem Oysters and the reimagined pigs in a blanket, renamed “blanketed franks,” which features chistorra, a flavorful Spanish sausage, accompanied by a mouthwatering bravas sauce that imparts just the right touch of spice and heat. The crispy and crusty “blanket” provides a perfect contrast to the subtly charred sausage, creating a harmonious blend of textures and flavors.
Savor a diverse selection of main courses, including sheep’s milk triangoli, a triangle-shaped pasta reminiscent of cacio e pepe, alongside the richness of short rib, succulent lamb, the unique “aged crescent island duck,” and the delicate flavors of arctic char, a fish with ties to both salmon and trout. Presented in an avant-garde, gastronomy lab style, these dishes feature smaller portions adorned with vibrant sauce accents for a visually stunning and palate-pleasing experience. Trust that whatever you order, it’s some love from New York.
