SELDEN STANDARD IS PACKING THEM IN. The restaurant, a project of Andy Hollyday, former executive chef at Roast, and Evan Hansen, opened in Midtown in November, and the public promptly lost its collective mind. Reviewers raved. Lines of people waiting for seats snaked out the door in the snow.
The tapas-style dining lets diners bond over shared, handcrafted meals and, happily for planners, the restaurant opened ready to host meetings and events.
Selden Standard’s minimalist atmosphere—raw-wood finishes, charcoal-gray walls and suspended Edison bulbs—is integral to the restaurant’s appeal, as are the open kitchen with a wood-fueled oven and Argentinean-style grill. “It’s fine dining in a rustic, approachable atmosphere,” says Natasha Marin, Selden Standard’s events manager.
For groups of six to 16, a communal table is situated near the back of the restaurant where large French doors offer ample daylight and patio access in warmer months. For groups of 15 to 30, the 800-square-foot private dining room includes a private unisex restroom and access to an additional 140 square feet of weatherproof indoor/outdoor front-patio space.
The private room is equipped with its own A/V system, a wireless projector and high ceilings that were designed with acoustic tiles. The tree-shaded patio in back offers approximately 1,500 square feet of landscaped outdoor event space for up to 35 people.
The artisanal, seasonal fare highlights vegetables as much as meat dishes, making it vegetarian-and vegan-friendly. The bar works hand in hand with the kitchen to offer creative drink and meal pairings. “Every ingredient has a chance to shine,” Marin says. “Chef Andy Hollyday is not afraid to play with flavors.”
