A modern dining experience crafted with fresh seasonal ingredients, bold global flavors, and timeless gastronomic techniques.
100%
Farm-to-Table Organic
4.9 / 5.0
Over 1,200+ Diner Reviews
400+
Curated Cellar Wines
Private
Exclusive Chef's Table
Crafted Daily
Micro-greens & artisanal pairings sourced daily at dawn.
12+ Years
Of Culinary Excellence
Founded with an unwavering commitment to culinary purity, The Urban Plate emerged as a sanctuary for those who appreciate sensory dining. We seamlessly bridge traditional European gastronomic discipline with bold, inventive metropolitan expressions.
Our kitchens honor the rhythm of the seasons. By partnering directly with regenerative coastal fisheries, heritage poultry breeders, and organic greenhouse farmers, we guarantee that every dish that graces your table represents nature’s pinnacle harvest.
Zero artificial additives, only cold-pressed oils & heirloom grains.
Hand-picked biodynamic vintages pairing every menu flight.
“Good Food. Great Moments.”
The Urban Plate Credo
Four immortal recipes perfected over years of precision, sensory balance, and artistic plate architecture.
Crispy skin Ora King salmon perched upon celeriac purée, braised baby fennel, and dark black winter truffle emulsion.
Binchotan-grilled Japanese Wagyu, roasted bone marrow jus, smoked shallot confit, and Maldon sea salt flakes.
Hand-extruded golden yolk pasta twirled in organic Normandy cultured butter, wild foraged morel mushrooms, and tableside shaved black truffle.
70% Guanaja Valrhona chocolate dome melted tableside with hot Madagascar bourbon vanilla ganache, pistachio praline, and gold flakes.
Executive Chef & Creative Director • 3-Star Michelin Heritage
Trained under the venerated master chefs of Lyon, San Sebastián, and Kyoto, Julian Mercer brings over two decades of international culinary leadership to The Urban Plate. His culinary ethos rejects needless complexity in favor of soulful, ingredient-reverent mastery.
“True gastronomic luxury is not about masking ingredients behind theatrical smoke; it is the patience to extract the sublime essence of a single wild foraged mushroom, an heirloom tomato, or a line-caught kingfish.”
— Julian MercerBocuse d'Or
Finalist & Jury Member
James Beard
Best Chef Nominee 2024
22 Years
Culinary Direction
Filter through our thoughtfully crafted courses. Every dish is seasoned with bespoke herb infusions.
Caramelized diver scallops with cauliflower purée, raisin-caper vinaigrette, and crisped prosciutto veil.
Hand-chopped Black Angus tenderloin, cured egg yolk, shallot oil, smoked chili crisps, and toasted brioche toast points.
Pugliese burrata cheese, charred Georgia peaches, aged Modena balsamic drizzle, wild baby arugula, and toasted pumpkin seed dukkah.
Silky roasted porcini mushroom broth, roasted winter chestnuts, thyme crème fraîche, and crispy sage leaves.
Lavender-honey lacquered dry-aged duck breast, parsnip cream, sour cherry reduction, and roasted baby turnips.
Sweet white saikyo miso glazed sea bass with bok choy, dashi butter broth, and crispy lotus root crisps.
Sweet Maine lobster pillows in saffron tarragon bisque, Meyer lemon mascarpone, and Oscietra caviar pearls.
12-hour braised wild boar ragù, Chianti wine, juniper berries, Pecorino Romano flakes, and fresh rosemary sprigs.
72-hour fermented sourdough crust, buffalo mozzarella, wild forest mushrooms, rosemary olive oil, and fresh shaved white truffles.
San Marzano tomato base, spicy Calabrian spreadable salami, smoked scamorza, fresh oregano, and wildflower chili honey drizzle.
Espresso soaked savoiardi biscuits, whipped mascarpone foam, Marsala gelee, smoked cacao nibs, and hazelnut lace cookie.
Woodford Reserve Bourbon infused with roasted pecans, smoked maple syrup, Angostura bitters, served inside an oak-smoked glass bell jar.
Every Friday through Sunday evening, Chef Julian Mercer curates an unscripted blind gastronomic flight celebrating the rare arrivals from international fish auctions and regional truffle hunters.
Please reserve at least 24 hours in advance for parties over 6 or for our Tasting Room experience.
Consistently rated 4.9 stars across culinary publications, verified private parties, and international food guides.
“The A5 Miyazaki Wagyu and the truffle tagliolini are transcendent. The ambient lighting and attentive staff make this our default celebratory destination.”
Epicure Magazine Critic
“Julian Mercer’s 5-course tasting menu is the sharpest modern culinary experience in the metropolitan area. The wine pairings were nothing short of genius.”
Food & Wine Columnist
“Celebrated our 10th anniversary at the Wine Cellar alcove. The discretion, grace, and exquisite chocolate sphere show-stopper made it unforgettable.”
Verified Private Diners
“As someone with strict gluten and dairy restrictions, finding haute cuisine that caters without sacrificing flavor is rare. Urban Plate executed it effortlessly.”
Regular Patron
Nestled in the historic culinary district. We offer complimentary private valet parking for all evening dinner reservations.
428 Grand Boulevard, Suite 100
Culinary Promenade, NY 10012
Reservations: +1 (555) 789-2040
Private Dining: +1 (555) 789-2045
Complimentary Valet Service
Drive directly up to our Porte-Cochère; our valet attendants will park and protect your vehicle.