The upscale restaurant, part of the Patina Restaurant Group, has an emphasis on sourcing New York state products, with menus that will support local farmers, purveyors, brewers, and winemakers.
Executive Chef Octavio Becerra creates dishes like Lamb T-Bone with minted eggplant, romesco sauce, pine nuts, and currant relish; and Berkshire Pork Chop with stone ground grits, cipollini, dandelion greens, and fennel pollen.
The beverage program is curated by award-winning sommelier and mixologist Aaron von Rock.
Architect Richard Bloch pays homage to the history of the Empire State Building with a 1930s art deco design. Private event space is also available downstairs.
STATE Grill and Bar
Empire State Building
350 Fifth Ave.
(Main entrance on 33rd Street between Fifth & Sixth avenues)