“Anything At All,” a New Restaurant in the Roosevelt Island Graduate Hotel Opens

“Anything At All,” a New Restaurant in the Roosevelt Island Graduate Hotel Opens

Tuesday, June 23rd’s the day. The much anticipated all-day restaurant, Anything At All, brings Roosevelt Island an exciting new dining experience. It’s on the first floor of the Graduate Hotel on the Cornell Tech Campus.

By David Stone

The Roosevelt Island Daily News

Vital Statistics

Opening Hours:

  • Breakfast: 7:00 a.m. – 11:00 a.m. Lunch: 11:00 a.m. – 3:00 p.m.
  • Bar Bites: 3:00 p.m. – 5:00 p.m. Dinner: 5:00 p.m. – 10:00 p.m.
  • Bar Service: 10:00 p.m. – Midnight

Order To-Go via: DeliverZero + ChowNow

Opening Lunch Menu Highlights


● Coastal Toast with Smoked trout, Crisp Sourdough, Fried Capers, and Red Onions
● Fried Chicken Sandwich with cabbage slaw and spicy mayo
● Crispy Mushroom Sandwich with carrots, radishes and zesty aioli


Opening Dinner Menu Highlights


● Kampachi Crudo with fresnos, shallots, lemon, caviar, and cilantro
● Creamy Gnocchi with shrimp, asparagus, and pecorino
● The Roasted Cabbage, charred summer cabbage with herbed yogurt and crunchy chickpeas

Opening Cocktail Menu Highlights

● V&T- with House-made white vermouth, sour orange, tonic, Castelveltrano olive
● Paloma Milk Punch- with Volcan tequila, grapefruit, lime, verbena
● Rhubarb Spritz- with gin, clarified rhubarb, and strawberry-infused vermouth

Photo credit: Steve Freihon

Anything At All: Contemporary Comfort Food

The following information is provided by the restaurant’s representatives…

Photo credit: Noah Fecks.

“The all-day restaurant is rooted in a farm-first, vegetable-forward approach to contemporary comfort food where guests can expect a playful, eclectic menu from Chef Harper with dishes like Coastal Toast with smoked trout, red onion, olive oil, toasted sourdough; Kampachi Crudo with fresnos, shallots, lemon, caviar, and cilantro; and The Roasted Cabbage, charred summer cabbage with herbed yogurt and crunchy chickpeas.

“At lunch don’t sleep on the killer Fried Chicken Sandwich with cabbage slaw and spicy mayo or the Crispy Mushroom Sandwich with carrots, radishes and zesty aioli, and come back at dinner for the Seared Sea Bass with sea beans, heirloom cherry tomato and a puffed rice chip. Not to be missed is Chef Verardo’s elevated dessert program with dishes like the Vanilla Poached Meringue with black sesame, shiso and strawberry consomme.”

Leading the charge…

At the Graduate Hotel ribbon-cutting, owner Med Abrous is on the far left.

From hospitality duo and NYC natives Marc Rose and Med Abrous of Call Mom, Anything At All is helmed by an incredible all-female food & beverage team: MINA Group alumna Ja’Toria Harper as Executive Chef, Lindsey Verardo – formerly of Benno and Gramercy Tavern – as Executive Pastry Chef, and Estelle Bossy, whose impressive resume includes Union Square Hospitality Group and Del Posto, as Beverage Director.

The team is also behind the stunning forthcoming rooftop bar Panorama Room and over 3,000 square feet of meeting and event space at the hotel, which is the first-ever hotel on Roosevelt Island.

A dynamic, sustainable synergy exists between the kitchen and the bar which is reflected in the cocktail menu from Bossy where house-made and infused vermouths, seasonal spritzes and creative frozen drinks and will take center stage in the summer months with drinks like the V&T with house-made white vermouth, sour orange, tonic, and Castelveltrano olive; Rhubarb Spritz with gin, clarified rhubarb, strawberry-infused vermouth, rosé and pink peppercorn; and, Kool Thing with mezcal, pineapple brandy, lemon, white bitters and cacao.

Additionally, Rose and Abrous have partnered with Brooklyn’s Variety Coffee which will be served at the restaurant and throughout the hotel as well as from a solar and battery-powered Poindexter Coffee Bike Cart parked out front of the hotel offering coffee and a curated selection of morning and afternoon grab-and-go items.

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