Every week, I document another dish that impressed and satiated me during my food adventures around New York City

UNTITLED, 99 Gansevoort Street (between Washington Street and Tenth Avenue), Inside the Whitney Museum, Meatpacking District

You can go into almost any fancy coffee shop or bakery in the city and they now have a gluten free option: cookie, muffin, scone, you name it. It’s advertised on their shelf and offers something to those with gluten sensitivity. In many cases, it’s part of doing business now and you might turn customers away if everything is gluttonous. Even the hottest pizzerias have figured something out.

On Untitled’s dessert menu, it does not say that their chocolate chip is gluten free. But it is. However, according to the pastry chef, it’s not done out of necessity or as a trendy option. It’s gluten free because that was the best cookie they could make.

I know it sounds crazy. How could using gluten-free flour turn out a better cookie than making it the old-fashioned way? Well, the proof is in the cookie.

Untitled relocated along with The Whitney Museum earlier this year and they provide a great, modern setting to complement the museum’s art. But you don’t need to go to the museum to enjoy the food – although if you do want some more culutre, I recommend going on Friday nights when the museum is “pay what you wish.”

The menu provides seasonal, innovative dishes with an eye on vegetable-forward plates. Despite that, I found the chicken dish, which features both fried and roasted pieces, absolutely delicious. But the dessert topped everything.

Triple Chocolat Chunk Cookie with Milk at UNTITLED

It was nice to see the simplicity of this chocolate chip cookie. The rather large specimen had a browned crisp exterior and the center was ooey, gooey, and heavenly – studded with big chocolate chunks and crystals of sea salt. Dare I say it was a perfect cookie? And the mason jars of extra-cold vanilla-spiked milk brought the entire experience back to childhood. Yet, thanks to the quality of the ingredients, this childhood was better than the one I remember having.

If all gluten-free pastries were this good, I think the gluten free trend would get a whole lot trendier.

UNTITLED
99 Gansevoort Street (between Washington Street and Tenth Avenue),
At the Whitney Museum
Meatpacking District
(212) 570-3670
untitledatthewhitney.com
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About the Author

Brian Hoffman is a classically trained actor who is now a full-time tour guide, blogger, and food obsessive. He leads food and drink tours around New York City, which not only introduce tour-goers to delicious food, but gives them a historical context. He also writes food articles for Gothamist and Midtown Lunch in addition to overseeing this blog and a few food video series, including Eat This, Locals Know, and Around the World in One City.

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