Untitled is an American restaurant at the Whitney Museum of American Art, serving Executive Chef Evan Tessler’s approachable and uplifting cooking in a convivial setting that won the James Beard Award for Restaurant Design. Open during Museum hours, Untitled is a bustling space enjoyed for lunch, afternoon snacks, cocktails and wine by New Yorkers and museum-goers alike. Designed by world-renowned architect Renzo Piano, Untitled provides views of the Hudson River and High Line Park - whose entrance point is just steps away from the restaurant.

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Design

Untitled is on the ground floor of the Whitney Museum's new downtown home, designed by architect Renzo Piano. In 2015 it was recognized with a James Beard Award for Best Restaurant Design. The restaurant sits below the building's dramatically cantilevered entrance along Gansevoort Street, at the base of the High Line. The space balances an expansive, glass façade with a poured cement floor and wood furnishings, echoing the industrial character of the neighborhood and the contemporary form of the Museum. Robert Indiana's The Electric Eat is displayed on the kitchen-side wall.

Media Contact: Jetty-Jane Conno, press@ushgnyc.com

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Evan Tessler is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Evan joined the team at Untitled in 2016 as a Sous Chef after having spent time as a line cook at Gramercy Tavern. During this time, Evan cooked alongside chefs Michael Anthony and Suzanne Cupps during which he cultivated a passion for cooking seasonal contemporary American cuisine. He later went on to join the opening team of Manhatta in 2018, Union Square Hospitality Group’s restaurant located in downtown Manhattan, where he worked alongside chef Jason Pfeifer as a Sous Chef.

Evan first got his start within the hospitality industry after a few years working in advertising and having earned a degree in Business and Marketing from George Washington University. In 2010, Evan decided to pursue his true passion for cooking and enrolled in the International Culinary Center where he earned a degree in culinary arts. Since then, Evan has worked in some of New York’s most beloved restaurants including Daniel Boulud’s Café Boulud.

In September of 2019, Evan became the Executive Chef of Untitled and Studio Cafe where he leads the culinary team and offers guests fresh takes on contemporary American favorites.

Alexis Russo is the General Manager of Untitled and Studio Cafe in the Whitney Museum of American Art. Alexis joined the team in September 2017 as the Service Manager of Untitled and Studio Cafe following two years working in the wine regions of Northern California.

Alexis first became interested in pursuing a career in the hospitality industry after taking a trip to Italy with her aunt when she turned 16. Throughout the trip, she took various cooking classes and upon return immediately took up vocational classes for Culinary Arts and ultimately decided to attend The Culinary Institute of America (CIA). During her time at CIA, Alexis earned both an associate degree and a bachelor’s degree in Culinary Arts, and had the opportunity to work under Chef Larry Forgione on his Greystone farm-to-table program, a time that continues to serve as one of the most impactful culinary experiences of her career.

In September of 2019, Alexis became the General Manager of Untitled and Studio Cafe, where she now oversees all front of house operations and strives to educate and professionally grow each member of her team, while also delighting guests with warm hospitality.

Gia SanAngelo is the Director of Operations of Untitled and Studio Cafe at the Whitney Museum of American Art. Gia first joined the Untitled team in August 2015 as the General Manager, following four years in management with Daniel Boulud’s Dinex Group. Gia started her career at Dinex as a Manager of Boulud Sud, before moving on to become the Opening General Manager of db Brasserie in Las Vegas and DBGB in Washington, DC. Most recently, she served as the Assistant General Manager of db Bistro Moderne before joining Union Square Hospitality Group. Prior to working with Dinex, Gia spent several years working in food and beverage management at Hilton Worldwide properties, including the Hilton New York, the Waldorf Astoria in Park City, Utah, and the Hilton Waikoloa Village in Waikoloa, Hawaii.

Untitled accepts reservations 28 days in advance for Lunch, Brunch, and Dinner. Please use the form below or call 212-570-3670 to make a reservation.

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