Waldorf Astoria’s Refreshing Take on a Classic Salad
The newly reopened Waldorf Astoria has introduced a revamped Waldorf salad that’s really something special. Chef Michael Anthony, who oversees the Rexyard Restaurant within the hotel, has taken inspiration from the original 100-year-old recipes and given them a fresh twist, complimenting the hotel’s ambitious $2 billion renovation project.
Anthony’s salads reflect a vibrant homage to the hotel’s Art Deco style—bright and reconstructed for a modern audience. His take on the Waldorf salad incorporates essential ingredients like celery, apples, and grapes, staying true to its roots while adding a contemporary flair.
The classic Waldorf salad, initially crafted by chef Oscar Tschirky in 1896, never quite excited me. It often seemed bogged down by too much mayonnaise, with unappealing combinations like corn and raspberries crowding the plate. It usually resulted in a bland assortment tossed in cheap lettuce, overly heavy with mayo.
But Anthony aims to change that perception. He describes his vision for the dish as “simple, visually appealing, and memorable.” His biggest game-changer was swapping out the mayonnaise for a zesty lemon aioli, which brings all the components together harmoniously.
The salad is a delightful mix of small gem lettuce, frisée, candied walnuts, fresh tomatoes, grapes, and toasted sunflower seeds, all topped with a sprinkle of grated cheddar cheese.
Each flavor balances sweetness with bitterness, complemented by a pleasing texture. Plus, the ingredients adapt with the seasons, making it a refreshing choice no matter the time of year.
This dish is become a staple on the menu, available as a $140 prix fixe option or a $26 à la carte selection.
While there’s an array of dishes to explore, Anthony’s opening night featured some standout items, including a rich bouillabaisse sauce for $48 and a succulent lobster roll priced at $53, which is a crowd-pleaser. Then there’s the red velvet soufflé for $22, a significant upgrade from the traditional red velvet cake once presented at the hotel.
Dinning at Rexyard on opening night was a thrilling experience after nearly eight years of waiting. Although a few rooms are open now, the grand unveiling, including the famed Grand Ballroom, is set for September.
The adjacent Yoshuk restaurant, situated in the main lobby, is also nearing completion, and Peacock Alley looks stunning, reflecting a significant evolution over the years.
The Rexyard’s lower level offers a more casual vibe, lively with sounds from the bar, while the second level is plush with beautifully designed booths and elegant carpets. My only disappointment came from looking out at marred windows showcasing construction clutter, signaling ongoing renovations.
On a hot July day, Rexyard stands as an inviting destination—something to enjoy before the weather turns cool. Patrons have been curious, wondering if the Waldorf Astoria would ever regain its former glory.
