Reserve Now: Billecart-Salmon Dinner +
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A Sparkling Evening with Billecart-Salmon

When: Monday, September 14th, with seatings between 5:30 - 10:00 PM

Tickets: $195 for an exquisite 5-course tasting menu paired with selections of Billecart-Salmon

Reservations: We are currently accepting reservations. Please call us at (212) 243-4020 to purchase your tickets.

Celebrate Billecart-Salmon and pay homage to Union Square Hospitality Group's cherished and long-standing relationship with this remarkable Champagne house. Antoine Roland-Billecart, sixth generation and Export Director of Billecart-Salmon, will make a special visit to the United States to preside over this extraordinary dinner, alongside our very own Danny Meyer.

Large Parties +
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Large Parties

Our Greenmarket-inspired Chef's Table is served family style and accommodates 8 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.

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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.