The Terrace and Outdoor Gardens, nestled in Times Square Edition, has introduced a completely revamped menu under the guidance of Michelin-starred Chef John Fraser. The restaurant's new Spring menu emphasizes fresh, seasonal ingredients, reflecting the essence of renewal and brightness associated with the season. Fraser describes the interior's inspiration from nature, highlighting vibrant presentations featuring edible flowers and herbaceous oils. The menu marks a departure from the previous formal approach, focusing instead on spontaneous and organic plating that enhances the dining experience, with standout dishes like Spring Lamb Ravioli.
"The new Spring menu was inspired by the rhythm of the season itself - its sense of renewal, brightness and delicate abundance. The menu is a celebration of ingredients at their peak, designed to feel both elegant and alive," said Chef Fraser.
"Its palette of soft greens and natural textures, combined with filtered sunlight and florals, evokes the feeling of dining within a landscape. We designed the dishes to echo that - vibrant, tactile, and grounded in nature," he explained.
"There's a sense of looseness in the plating, allowing ingredients to breathe and unfold visually. The presentation is more organic, more seasonal in spirit, and more connected to the story we're telling now," he noted.
Standout entrées include Spring Lamb Ravioli, complete with minted ricotta.
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