Our New Postcard! +
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We are thrilled to reveal that our latest special edition postcard is by celebrated illustrator Roz Chast! To celebrate Union Square Cafe’s role as a New York City institution and a pioneer of the farm-to-table movement, we've been commissioning illustrations of the Union Square Greenmarket by celebrated New York City-based artists. We are turning the illustrations into collectible postcards to offer our guests, and we are rolling out the postcards gradually over the next year. Come visit us to grab a copy of Roz Chast's postcard!
Large Parties +
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Large Parties

Our Greenmarket-inspired Chef's Table is served family style and accommodates up to 14 guests.

CHEF'S TABLE MENU

USC History +
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Before usc

It’s a little-known fact that the space Union Square Cafe occupies used to be a vegetarian restaurant (the first of its kind in the United States) known as Brownies. Here is Danny Meyer standing in front of the restaurant just before completion of renovation in 1985.

Join Our Team +
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WORK WITH US


At Union Square Cafe, we strive to bring together caring, warm and intelligent people who love to serve and are among the best in their field.

To inquire about joining our team, please click here!

View Recipe +
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Duqqa home recipe:

Duqqa is a mixture of herbs, nuts, spices and olive oil that is typically used as a condiment for dipping bread or vegetables. This is Carmen's and Sam's original take on this Mediterranean staple, which we serve with fresh breads at the beginning of your meal.

½ cup sunflower seeds
½ cup pumpkin seeds         
2 cups toasted pistachios
2 teaspoons salt
¼ cup fresh lemon juice  
2 teaspoon ground fennel seed
2 teaspoon ground coriander
½ teaspoon black pepper
2 cups extra virgin olive oil
1 teaspoon chopped oregano
2 teaspoons chopped fresh rosemary

Roast the sunflower seeds, pumpkin seeds and pistachios separately. Lightly grind the pumpkin and sunflower seeds in a food processor. Crush the pistachios with the side of a large knife or a rolling pin and mix with the seeds. Dissolve the salt in the Lemon Juice and toss with the nut mix. Then toss the nut mix with the fennel, coriander and black pepper, Set aside.

Put the extra virgin olive oil in a pan and heat until just hot to the touch. Add the oregano and rosemary and stir until you hear it crackle. Immediately pour the oil over the nuts and mix evenly. Let the Dukkha cool to room temperature then wrap tight and refrigerate before serving.