Untitled is a seasonal American restaurant at the Whitney Museum of American Art, serving Chef Suzanne Cupps’s bright, artful cooking in a convivial setting. Leaning heavily into vegetables, the menu lends itself easily to sharing. Subtle global influences create moments of discovery and worldly inspiration for Museum visitors and neighborhood New Yorkers alike. Untitled, like the Museum around it, is designed by world-renowned architect Renzo Piano and showcases views of the Hudson River and High Line Park from every seat as well as contemporary American artworks from the Museum collection. The striking, glass-walled space blends interior and exterior seamlessly, evoking the transparent spirit of Chef Cupps’s kitchen.

Untitled is a non-tipping restaurant. Hospitality Included.

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At Untitled, we strive to bring together caring, warm, and intelligent people who love to serve and are among the best in their field. Join our team.

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: Erin Carron, press@ushgnyc.com

Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Born and raised in Aiken, South Carolina, Suzanne was exposed to the concept of farm to table at an early age, while spending summers on her grandfather’s farm. As a child, Suzanne often dodged her mother’s requests for help in the kitchen, and it wasn’t until the end of her undergraduate years at Clemson University that Suzanne began to consider cooking as a potential career.

Suzanne’s first job in the hospitality industry was an HR administrator position at the Waldorf Astoria, where she quickly realized that her interests lay firmly in the kitchen. Soon after, Suzanne enrolled in the Institute of Culinary Education and found the creative and competitive atmosphere of a professional kitchen to her liking.

After graduating from ICE in 2005, Suzanne began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern, developing a deep respect for Chef Mike Anthony’s careful sourcing and New American approach to cooking. This experience further cemented her passion for the industry and after her externship, Suzanne went on to hone her skills at Anita Lo’s restaurant Annisa. Three years into her time at Annisa, the restaurant was destroyed by a fire, and Suzanne played an integral role in rebuilding and re-opening the restaurant nine months later.

In 2011, Suzanne chose to continue her fine dining education and returned to Gramercy Tavern as a line cook. Most recently, Suzanne held the position of Untitled’s Chef de Cuisine under Michael Anthony, before ultimately assuming the role of the restaurant’s Executive Chef in 2017.

Gia SanAngelo is the General Manager of Untitled and Studio Cafe at the Whitney Museum of American Art. Gia joined the Untitled team in August 2015, 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.

Wine Director and Master Sommelier Michaël Engelmann joined Untitled's team in 2017. He has also been the Wine Director at The Modern since 2014, a position he still holds. He was previously Wine Director at the Grand Award-winning Rockpool Bar & Grill in Sydney, Australia.

Throughout his career, Michaël has lived, worked, and traveled in some of the great wine regions of the world, and honed his expertise in acclaimed restaurants such as Gary Danko in San Francisco, California; L’Auberge du Cheval Blanc, L’Arnsbourg, Au Crocodile, and Georges Blanc in France; and Chewton Glenn in England.

In 2011, Michaël passed the Master Sommelier examination on his first attempt, a feat that earned him the Krug Cup, a recognition awarded to only 14 individuals in the history of the Court. Previously, he had received the Johnson Medal Award and the Rudd Scholarship for receiving the highest score in the Advanced Sommelier examination. Beyond his recognitions within the Court, Michaël has been named the “Best Sommelier in America” by the American Sommelier Association (2009), and was voted one of five “Best New Sommeliers” by Wine & Spirits Magazine (2009).

Michaël attended the renowned Lycée Simon Lazard culinary school, and originally hails from Alsace-Lorraine, France.

Group Dining at Untitled

Untitled happily accommodates group dining and large party reservations in its James Beard Award-winning, Renzo Piano-designed space, which includes the light-filled dining room as well as two sunny patios. The full restaurant is available to rent for large reservations and events at any time of day, and smaller groups of nine to 25 guests can be accommodated during regular service hours, with flexible set menus and beverage packages available.

View the Untitled Group Dining & Events Kit

Large party reservations and events at Untitled
Contact Luis Roca Herrera at lroca@untitledatthewhitney.com or 646-647-2492.

Events at the Whitney Museum of American Art (available to Corporate Members)
Contact the Museum’s Special Events team at specialevents@whitney.org.