A formula which hit home with diners who had too long been sacrificing the conviviality and gentle warmth which is so much a part of enjoying good food. The man behind this eminent antecedent of the modern American bistro is Danny Meyer, now a much revered figure of the New York Restaurant community.

He has since gone on to open the equally impressive Gramercy Tavern, itself garnering widespread praise, but it is the Union Square Cafe where it all began. Since opening its doors nearly a quarter of a century ago, the Union Square Cafe has spawned a new trend in American fine dining. It is not only New York Restaurants which have adopted Danny Meyer’s original vision to bring about a change in the way fine food and wine are enjoyed, the effect is discernible right across the country.

For a New York Restaurant which has twice received three stars from the formidable New York Times, it shows no signs of slowing down. Those who’ve become accustomed to the classics of the menu will still find their favorites as delectable as when the first dish was served.

Rather than simply trying to remain fresh and innovative, they are qualities integral to the ethos on which the Union Square Cafe is founded. Seasonal produce from Greenmarket finds it ways to into every part of the menu and the Chef de Cuisine, Carmen Quagliata, is certainly no slouch when it comes to investing fine food with that essential magic which can only come from a great passion and love for cooking.

After a rather illustrious foray in many of the country’s finest kitchens, quickly earning praise for his relentless culinary prowess and vision, Carmen took up the challenge of heading the culinary team at Union Square Cafe. For the last three years he has been building on his life’s love of authentic Italian food, bringing those hearty, nourishing delights to the modern American table.

From the first bite of the first course it is patently obvious why this forerunner of the contemporary American bistro keeps inspiring diners who truly love their food.

From an appetizer of Seared Foie Gras with Toasted Brioche, Glazed Belgian Endive and Tangerine Salad, to the boundless pleasures to be had from the pasta selection, a meal at Union Square Cafe is all about using the freshest ingredients to allow the careful balance of flavors to speak for themselves.

While Italian influence permeates the eatery, from the food to the enjoyable informality and sociable warmth, the menu doesn’t limit itself to any one tradition. Far from it, this is American cuisine first and foremost, it takes its cues from the world’s culinary capitals and expands on them. This is indeed a challenging task which can only be addressed by those who know their art and craft.

You’ll find a French touch here and there, especially if you’re inclined to order the Crispy Duck Confit with Fingerling Potatoes. But don’t expect some stoic dish served in the tradition of a fastidious French chefs, this Duck is served with Sherry-Glazed Cippolini, Bitter Greens and Huckleberry Marmellata. The fusion of French with Italian can also be savoured in the Grilled Lamb Chops, Scotta Dita, which are served with a Potato-Gruyere Gratin.