ONE Restaurant

Oysters on the Half Shell

East and West Coast selections served with mignonette and classic accompaniments — a reliable signal of the kitchen's sourcing standards and a strong way to open a meal

Beef Tartare

Hand-cut premium beef with traditional condiments and house-made toast — the quality of the raw material does most of the work here

Lobster

A perennial luxury centerpiece, typically served butter-poached or whole depending on the season — the preparation is classical and unfussy

Prime Dry-Aged Steak

A deeply mineral cut with serious aging behind it — the kitchen treats it with restraint, letting the beef do the work

Sunday Brunch

A lavish midday ritual with eggs benedict, smoked salmon, and tableside cocktail service that draws a loyal Yorkville crowd week after week