Meridian began as a question: what if a restaurant knew every person who grew its ingredients? We build relationships with farms within 200 miles — Hudson Valley in winter, Long Island in summer, Vermont year-round. The menu changes weekly, sometimes daily, because real food follows seasons, not spreadsheets.
Our kitchen works with what's in the ground, not what's in a warehouse. If the radishes didn't come in, they won't be on your plate tonight — and that might mean you eat something you've never tried before. That's the point.
Elena trained under Alain Ducasse and Thomas Keller before returning to the Hudson Valley to open Meridian. Her approach is rooted in a single belief: technique should serve the ingredient, never the other way around.
Reservations are held for 15 minutes. Please let us know of any dietary requirements at least 24 hours in advance. We accommodate most allergies and preferences.