来自厨房
活动2026年3月10日
Spring Foraging Dinner: What to Expect
A preview of our upcoming collaboration with forager Mika Torres — wild ramps, fiddleheads, and the stories behind the ingredients.
Marcus Bellamy阅读 →
葡萄酒与烈酒2026年2月20日
A Beginner's Guide to Natural Wine
Head Sommelier David Chen demystifies natural wine — what it is, why it matters, and our favorite bottles on the list.
David Chen阅读 →
活动2026年2月16日
Valentine's Day 2026: A Night to Remember
A look back at our sold-out Valentine's Day dinner — the special menu, the roses, and the moments that made it magical.
James Morrison阅读 →
食材采购2026年2月10日
Meet Our Hudson Valley Farm Partners
We visit three local farms within 100 miles of NYC that supply The Meridian with seasonal produce, eggs, and dairy.
Marcus Bellamy阅读 →
葡萄酒与烈酒2026年1月28日
Behind the Bar: The Story of Smoke & Honey
Bar Director Sarah Kim shares the inspiration and technique behind our newest signature cocktail.
Sarah Kim阅读 →
主厨视角2026年1月15日
In Conversation with Pastry Chef Elena Vasquez
Elena talks about her journey from Le Cordon Bleu to The Meridian, her favorite dessert to make, and why she loves seasonal fruit.
Editorial阅读 →
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