New York City doesn't need another generic steakhouse or a predictable bistro. We've got thousands. What we actually needed—and what we finally got at the Perelman Performing Arts Center (PAC NYC)—is something that feels like the city's actual DNA on a plate. The Metropolis by Marcus Samuelsson menu isn't just a list of food; it's a loud, messy, beautiful argument for what "American" food looks like in 2026. Samuelsson has always been a bit of a culinary nomad, born in Ethiopia and raised in Sweden, but this spot at the World Trade Center site feels like his most personal love letter to the five boroughs.
If you walk in expecting standard theater-district fare, you're going to be confused. In a good way.
The space is stunning, sure, with those warm wood tones and the massive glowing cube of the PAC, but the food is the real drama. Samuelsson and Executive Chef Ed Brown haven't played it safe. They've looked at the history of New York—the Jewish delis, the West Indian roti shops, the Italian Sunday dinners—and smashed them together. It’s ambitious. Maybe a little crazy. But mostly, it’s just really delicious.
The Metropolis by Marcus Samuelsson Menu: Not Your Average Surf and Turf
Let's talk about the Fluke Crudo. Usually, a crudo is a delicate, whispered dish. Here? It’s a shout. They pair it with sea buckthorn and a sharp kick of chili. It’s bright, acidic, and wakes you up before a three-hour play. But the real "holy crap" moment for most people is the Aged Duck Breast. Duck is easy to mess up—it’s often too fatty or too tough. Samuelsson’s team treats it like a piece of art, serving it with a mole that has so much depth you’d swear someone’s abuela had been simmering it since the building broke ground.
It's the kind of cooking that makes you stop mid-sentence.
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The menu is divided into "Small Plates," "Large Plates," and "For the Table," but honestly, the lines are blurry. You’ve got the Farmers Market Salad, which sounds boring but is actually a rotating showcase of whatever is peaking at the Union Square Greenmarket. Then you’ve got the Swedish Meatballs. You can’t have a Samuelsson menu without them. These aren't the ones from the furniture store. They’re rich, served with lingonberries and a potato purée so smooth it’s basically silk. It’s a nod to his roots that feels perfectly at home in Lower Manhattan.
Seafood with a New York Accent
We have to talk about the Red Snapper. It’s served whole. It looks intimidating. But the flavors—ginger, scallion, and a hint of bird's eye chili—lean heavily into the Chinatown influence that defines so much of the local palate. It’s crispy. It’s tender. It’s gone in ten minutes.
Then there’s the Gnocchi. Usually, you think of heavy cream and cheese. At Metropolis, they’ve experimented with lighter, more seasonal variations, often incorporating unexpected textures like toasted nuts or fermented vegetables. It’s a risky move in a city that takes its pasta seriously, but it works because the technique is airtight. The kitchen knows when to be traditional and when to blow the doors off.
Why the "Metropolis" Concept Actually Matters
Most people get this place wrong. They think it’s just a high-end restaurant attached to a theater. It’s not. It’s a community hub. The Metropolis by Marcus Samuelsson menu changes frequently because New York changes. One month you might see a heavy emphasis on root vegetables and braised meats as the Hudson Valley freezes over; the next, it’s all about soft-shell crabs and ramps.
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Honestly, the bar program deserves its own essay. They’re doing cocktails that reference NYC history—think twists on the Manhattan that actually use local bitters and spirits you’ve never heard of. The wine list isn't just a collection of expensive French labels, either. There’s a real effort to highlight sustainable producers and unexpected regions. It’s thoughtful. It’s not just about the flex.
The Power of the "Lox"
One of the most talked-about items isn't even a main course. It's the Everything Bagel Lox. But wait. It’s a tartare. They take the flavors of a classic Sunday morning breakfast—caper berries, red onion, dill, and that salty, fatty salmon—and refine it into something elegant enough for a black-tie dinner. It’s cheeky. It’s Samuelsson saying, "I know this city."
The Complexity of the Experience
Dining here isn't cheap. Let's be real. You're paying for the location, the name, and the incredibly high level of sourcing. But unlike some other "celebrity chef" outposts where the quality drops the second the cameras leave, Metropolis feels like it’s being run with a chip on its shoulder. There is a precision here that you don't always find in large-scale operations.
- The Bread Service: Don't skip it. The butter is seasoned with house-made salts.
- The Service: Fast enough to get you to your curtain call, but slow enough to let you breathe.
- The Vibe: High-energy. If you want a quiet, whispered dinner, go elsewhere. This place hums.
Vegetarians aren't an afterthought here. The Roasted Cauliflower with harissa and tahini is a beast of a dish. It’s charred, spicy, and satisfying in a way that makes you forget you didn't order a steak. Samuelsson has always been good at bringing global spices to the forefront without making the dish feel like a fusion experiment gone wrong. It feels intentional.
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How to Approach Your Visit
If you’re heading there for the first time, don't try to over-order. The portions are surprisingly generous for "fine dining." Start with two small plates for every one large plate. Share everything. The menu is designed for a communal experience, mirroring the shared experience of the theater upstairs.
The Metropolis by Marcus Samuelsson menu is essentially a map. It maps out where the chef has been and where the city is going. It acknowledges the grit of old New York while embracing the polished, global future of the World Trade Center area. It’s a tough balance to strike. Most restaurants fail at it, leaning too hard into nostalgia or too hard into "modernity." Metropolis just leans into flavor.
Basically, if you love food that tells a story, you'll get it. If you just want a burger, they have one—a damn good one with dry-aged beef and sharp cheddar—but you’d be missing the point. The point is to taste the chaos of the city in a controlled, beautiful environment.
Final Practical Steps for the Best Experience
- Book early. This isn't a "walk-in and hope for the best" kind of place, especially on performance nights. Use the PAC NYC website or standard reservation platforms.
- Check the seasonal updates. The menu you see online might not be what's on the table tonight. Embrace the surprise.
- Sit at the bar if you're solo. The bartenders are encyclopedias of spirits and often have the best insights on the daily specials.
- Order the dessert. The chocolate ganache with sea salt and olive oil is a masterclass in balance.
Metropolis isn't just another notch on Marcus Samuelsson’s belt. It’s a flagship for a new kind of New York dining—one that is inclusive, expensive, diverse, and unapologetically bold. It’s exactly what the neighborhood needed.