Galería

Tuna tartare plated with microgreens and edible flowers

Tuna Tartare — our most photographed starter

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Dry-aged NY strip with compound butter on a dark plate

Dry-Aged NY Strip, 45 days

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Chocolate fondant with salted caramel drizzle

Valrhona Chocolate Fondant

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Signature cocktail The Meridian with gold leaf garnish

The Meridian — our namesake cocktail

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Seared diver scallops on cauliflower purée

Seared Diver Scallops

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Lobster linguine being prepared in the kitchen

Lobster Linguine — fresh daily

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Summer berry tart from our pastry kitchen

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Cheese selection with honeycomb and fig jam

Artisan cheese selection

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Main dining room with warm lighting and leather banquettes

Our main dining room

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Bar area with marble counter and backlit bottles

The bar at The Meridian

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The Garden Room — private dining for up to 24

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Outdoor patio with string lights at dusk

Our patio, open spring through fall

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350+ labels in our temperature-controlled cellar

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Wine dinner event with guests at a long table

Thursday Wine Pairing Dinner

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Friday Jazz Supper Club

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Cocktail masterclass participants shaking drinks

Cocktail Masterclass with Sarah Kim

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Chef Marcus Bellamy plating a dish in the kitchen

Chef Bellamy during evening service

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Bar Director Sarah Kim crafting a cocktail

Sarah Kim behind the bar

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Our kitchen brigade

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Precision in every cut

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Farm deliveries every morning

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Daily staff meal tradition

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Spring ingredients spread on a wooden board

Spring arrivals — ramps, asparagus, morels

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Autumn table setting with warm candlelight