Few things in New York have attracted as much attention recently as the long-awaited reopening of the Waldorf Astoria New York after an extensive multi-year renovation. Alongside the hotel’s return come three distinct food and beverage venues, including the debut of the brasserie Lex Yard. Chef Michael Anthony—also executive chef and partner at Gramercy Tavern—leads Lex Yard as executive chef and partner.
© Paul Quitoriano
Born and raised in Cincinnati, Ohio, Michael Anthony’s culinary journey took a defining turn in Japan, where he trained under Shizuyo Shima and embraced a simple, seasonal approach to cooking. He then spent five years working in notable French kitchens before returning to the United States and contributing to several celebrated restaurants. Renowned for his many awards and collaborations, Anthony is particularly known for building strong relationships with local farmers and sourcing ingredients that reflect the region.
Lex Yard occupies two floors and offers breakfast, lunch and dinner. Guests can choose from an à la carte menu as well as a seasonal fixed-price market menu, available exclusively on the second floor.
Which food is your guilty pleasure? And what ingredient do you avoid?
Ice cream—of any flavor—is my undeniable guilty pleasure. On the flip side, I avoid using synthetic truffle oils; that’s not an ingredient I like to work with.
What dishes would you serve at a private dinner party?
My choices depend on the context—who’s attending, when and where the meal takes place. I always design menus with the occasion in mind. Food works best when it supports the moment, and I strive to use ingredients connected to the place where I’m cooking. Whether I’m in New York, Tuscany or Tokyo, I focus on what’s in season and what resonates with people from that region. Right now in New York, tomatoes are finally coming into their own. It hasn’t been their best season, but they’re starting to shine.
© Paul Quitoriano
What was the first meal you prepared on your own?
The first full meal I prepared alone was while I was a college student living in France. I shared an apartment with an economics professor and joined in his habit of hosting and cooking at home. Early on, I attempted an entire dinner by myself—no formal training, just taking responsibility for the whole service. When I offered a sample to his girlfriend, she bluntly said, “This is dog food.” I was offended, and the remark stuck with me. The dish was some version of a Savoyard potato gratin.
Looking back, my family has often been the first to try dishes I develop for my restaurants. I draw inspiration as much from home cooking as from the techniques and flavors I’ve discovered while traveling. My daughters serve as frank critics, and wearing a chef’s coat at work doesn’t earn me special treatment at home.
If you could describe your personal style in one dish, which would it be and why?
From the current Lex Yard menu, the Fairytale Eggplant with Pole Beans and White Miso Glaze best represents my style. Listed under Seasonal Vegetables, it showcases the simplicity of choosing the best-looking produce at market and using straightforward techniques that let the ingredients speak for themselves. The flavor nods to my time in Japan through a subtle miso influence, while remaining rooted in the flavors of the Northeast. It’s a dish that reflects both restraint and regional identity.
What culinary trend would you like to see disappear?
I remain a devoted student and supporter of this industry and don’t hold sharply negative views toward specific trends. I prefer to focus on expanding the conversation around contemporary American cooking and encouraging chefs to break down barriers so everyone can express themselves. What excites me is a growing respect for American cuisine—its blend of elegance, approachability and fun. Rather than seeking to eliminate trends, I view the challenge as ensuring we continue to deliver dishes that are refined, welcoming and enjoyable.