The kitchen at Refinery Rooftop, located atop the Refinery Hotel in New York City, truly is a refinery by definition, transforming raw ingredients into delicious lunchtime dishes. If you’re lucky enough to live the kind of life where lunch at a hotel is par for the course, you’ll want to get this one on the books, A.S.A.P.
The light that shines through the plated glass ceiling reflects off the glass of the nearby fireplace and water in the industrial, faucet-filled fountain. Any of the cozy wooden tables overlooking the city will do – the atmosphere throughout is light and bright.
That also happens to be the theme of the menu, according to Terence Tubridy, managing partner of In Good Company Hospitality, the party behind the restaurant concept. “Chef Jeff Haskell has developed a delicious selection of lighter options, with many sharable dishes that pair perfectly with the laid back atmosphere,” Tubridy said.
Among those shareable dishes are the seared Yellowfin tuna with yuzu kosho tahini, cucumber, and avocado, which is rich in both texture and in color; Olli Pepperoni flatbread made with pickled chilies, smoked mozzarella, sauce, and Mike’s Hot Honey; a lamb sandwich with goat cheese is tender and juicy, minus the mess of a standard gyro; and the Mahi-Mahi tacos are tangy with just the right amount of spice. As a side, order the warm, crema-covered avocado and you’ve got yourself a meal that’ll keep you satisfied – but not weighed down – all afternoon.