By now, Selden Standard has received an unbroken stream of fawning media coverage. The restaurant, a project of Evan Hansen and chef Andy Hollyday, opened in November in Midtown and quickly had lines out the door even in freezing temperatures.
I had the pleasure of dining at Selden Standard recently, and I can report that it is indeed all that. Heading in, I was a bit skeptical about the restaurant’s claim to emphasize a creative approach to fresh, local food – that’s everyone’s shtick these days, it seems, and it often results in overly precious menus with mediocre results. Not so at Selden Standard – the menu lists numerous farms from which its ingredients hail, and the unpretentious menu offers items as roasted beets, sweet potato ravioli and grilled quail. Absolutely everything I tried was delectable.
I’ll leave the in-depth food reviews to the experts, though – I want to talk about the fact that Selden Standard is also ready to host events.
The trend in events is toward distinctive spaces and creative menus. You’d be hard pressed to find a better place to impress your guests.
Hansen and Hollyday spent two years planning Selden Standard, and it shows – the clean, contemporary space is thoughtfully conceived and somehow creates a sense of both openness and intimacy. The entire menu, down to the pastries, is seasonal.
The restaurant’s patio and A/V-equipped private room can host events for 10-50 people. (Selden Standard is open every day for dinner and weekdays for lunch, so renting the whole restaurant would likely be difficult.)
Our Spring issue will give the full details for hosting an event here, so keep your eye out in a couple months for that issue. In the meantime, head to Selden Standard and check it out for yourself. The experience will stay with you.
