The Standard Grill
Chef Manu x The Standard Grill
Chef Manu x The Standard Grill
For two nights only, The Standard Grill welcomes Chef Manu for a family-style feast that reimagines New York’s iconic flavors through the lens of contemporary Brazilian cuisine. Inspired by the city’s streets, from pastrami to hot dogs, and infused with Brazilian ingredients, fire, and hospitality, the menu is designed for sharing, sparking conversation, and bringing people together. It’s a natural collaboration, pairing Chef Manu’s generous, vibrant cooking with The Standard Grill’s unmistakable downtown energy for a convivial celebration of two cultures, one table. The limited menu will be offered through August 16th - 31st.
August 14th | BOOK HERE
August 15th | BOOK HERE
Dinner Menu | $85pp
ON THE TABLE | Manu Butter & Bread, Homemade Pastrami
BY HANDS | Chicken Liver Toast, NYC Shrimp Dog
FIRST COURSE | Raw Fish, Heart of Palm & Sea, Corn & Baby Squid
FROM FIRE & FEAST | Wagyu & Pork
ACCOMPANIMENTS| Butter rice, Banana and bean vinaigrette, Lettuce with potato foam and summer truffle,
Chibé- an Amazonian preparation made with cassava flour, celebrating the depth of Brazilian tradition
DESSERTS | Blackberry & Coriander, Bolo de Bolacha & Burnt Chocolate
About Chef Manu
BY HANDS | Chicken Liver Toast, NYC Shrimp Dog
FIRST COURSE | Raw Fish, Heart of Palm & Sea, Corn & Baby Squid
FROM FIRE & FEAST | Wagyu & Pork
ACCOMPANIMENTS| Butter rice, Banana and bean vinaigrette, Lettuce with potato foam and summer truffle,
Chibé- an Amazonian preparation made with cassava flour, celebrating the depth of Brazilian tradition
DESSERTS | Blackberry & Coriander, Bolo de Bolacha & Burnt Chocolate
About Chef Manu
Manu Buffara is one of the most influential chefs in contemporary gastronomy. Recognized for her signature cuisine and commitment to sustainability, Manu Buffara leads Restaurante Manu in Curitiba and the initiatives of the Instituto Manu Buffara. Her cooking celebrates Brazil’s biodiversity and brings together tradition, care, and innovation, with a focus on seasonal ingredients and local producers. With a career distinguished by awards in Brazil and abroad, she has become a leading voice in elevating ingredients, culture, and sustainable practices, both inside and outside the kitchen.