Cakes and Candles for the famed New York traditional steakhouse and New American Cuisine fusion, The Standard Grill. They have recently celebrated their 15th year anniversary in June! In a city known for its high restaurant turnover rate, this achievement is a testament to its culinary care and continued evolution. To celebrate the occasion, the restaurant offered a special prix-fixe dinner menu for $75 for the whole month of June. The menu featured all-time fan favorites from the last 15 years; some may recognize the Steak Tartare A-Go-Go, Snow Pea Radish Salad, and The Million Dollar Chicken.

At the heart of it all is Executive Chef Dan Silverman, who opened The Standard Grill on Washington Street in The Meatpacking District in 2009. He was a student at the French Culinary Institute in Manhattan and went on to work and hone his craft under David Bouley and at exemplary establishments like Alison on Dominick, Danny Meyer’s Union Square Cafe, and Lever House, where he earned a deserved Michelin star. He’s won it all in many aspects, which is why he had a surprise brewing. Silverman stayed at The Standard Grill for five years after its opening; however, he surprised everyone with his return last year to see his place all grown up. This marks a full-circle moment, bringing old characters back with fresh new tastes and passions into the ever-evolving restaurant scene.

See her as chefs from The Standard Grill talk about The Standard Grill's anniversary, Food, and more.

What's special about the team at The Standard, High Line that helps deliver your dining concept?

The most memorable part of The Standard Grill’s journey has been the incredible team I've had the honor of developing and working with over the years. What makes the team special is their combination of hard work, unique perspectives, and genuine desire to create exceptional food in a fast-paced environment. These shared learning experiences help us deliver not just meals, but true culinary experiences.

What's a dish at The Standard Grill you feel is perfect for that first true winter cold snap?

Without a doubt, our Million Dollar Chicken is perfect for those first cold winter days. It's the ultimate in elevated comfort food - a perfectly roasted bird from our Sullivan County farmer, air-dried overnight and roasted on thick-cut sourdough that soaks up all those wonderful juices. When we finish it with that creme fraiche mixture that creates that golden-brown skin, it's exactly the kind of warming, satisfying dish you want when the temperature drops. It's familiar yet special - exactly what winter dining should be.

How does the 15-year milestone feel? How would you describe it?

It feels like both a milestone and a beginning. The hardest part of running a restaurant for 15 years has been maintaining consistency while still evolving. Over this time, we've seen tastes change, the neighborhood transform, and the dining scene evolve dramatically. We've managed to strike that delicate balance between honoring our roots - keeping beloved staples like the Million Dollar Chicken - while continuously innovating and staying relevant. It's been a journey of constant learning and adaptation, but always staying true to our core identity.

What remains special about the neighborhood in your surroundings?

The transformation of the Meatpacking District has been remarkable to witness. When we first opened, there were still active meatpacking businesses operating. Hogs and Heifers was thriving across the street and the High Line hadn't even opened its first segment. But what remains special is how the neighborhood has maintained its energy and ability to reinvent itself while keeping its character. Being here alongside the High Line, we've been both observers and participants in this incredible evolution. 

What are three words you'd like guests to share with others after a meal at The Grill?

Quality, Unpretentious, and Memorable. Our philosophy has always been about using the finest ingredients in a way that's sophisticated but never pretentious. We want our guests to recognize the quality in every dish while feeling completely comfortable and at home in our space. Whether they're trying our Veritas Farm Grilled Pork Chop or the Million Dollar Roast Chicken, we want each visit to be memorable enough to bring them back. 

What is your favorite cocktail pairing?

I love starting guests off with our S.G. Gibson, which pairs perfectly with our Steak Tartare A-Go-Go, or our Boulevardier with its garibaldi gummy that complements the Million Dollar Chicken beautifully. Beyond cocktails, I'm particularly proud of our wine program at The Standard Grill. It's thoughtfully curated to complement our cuisine while balancing tradition with innovation. The Ravines Dry Riesling from the Finger Lakes works beautifully with our lighter dishes, while the La Rasina Brunello stands up beautifully to our heartier fare.