One White Street

• Historic and Cultural Legacy of the Location: One White Street is housed in a 19th-century Tribeca townhouse that was once a downtown hangout for John Lennon and Yoko Ono, adding a unique cultural and historical dimension to the dining experience.

• Dual Dining Experience Inspired by French Wine Bars: The restaurant offers a combination of casual and elevated dining experiences across its three floors, inspired by Chef Austin Johnson's time at Frenchie in Paris. The lower level operates more like a lively wine bar, while the upper floors serve a refined six-course tasting menu from two open kitchens, blending casual and fine dining atmospheres.

• Farm-to-Table with a Global Twist: The menu is globally inspired but heavily ingredient-driven, sourcing exceptional produce year-round from Rigor Hill Farm in Columbia County, New York. This farm-to-table approach ensures seasonal freshness while integrating global culinary ideas.

• Coppa and Tête de Cochon: Featured in the One White Street Charcuterie, these ingredients highlight the restaurant's focus on cured meats and rich flavors.
• Smoked Trout Roe: Used in the summer squash salad, it adds a burst of flavor and texture, complementing the squash vinaigrette and basil.
• Montauk Sea Bream: This ingredient is central to a dish featuring braised fennel, chamomile butter, and sea beans, showcasing the restaurant's use of fresh seafood.
• Dry-Aged Ribeye: Paired with seared milkweed and rhf scallions, this dish emphasizes the quality of the meat and its preparation.
• English Peas and Mint: Used in the spring pea tortelloni, these ingredients highlight the restaurant's commitment to seasonal and fresh ingredients.

Set Menus

Tasting Menu (Upstairs, Dinner, 7 days a week)
$178 per person
A multi-course experience showcasing seasonal, farm-driven dishes. Sample courses as of June 25, 2025, include:

• One White Street Charcuterie: coppa and tete de cochon
• Warm Sourdough & Butter: house cultured
• Summer Squash Salad: squash vinaigrette, basil, smoked trout roe
• Spring Pea Tortelloni: English peas & mint filling
• Montauk Sea Bream: braised fennel, chamomile butter, sea beans
• Dry-Aged Ribeye: seared milkweed, rhf scallions
• Cucumber Sorbet: cucumber granita
• Honey Crème Brûlée: lemon verbena froyo, poached strawberries

Menu subject to change based on seasonal availability.

Extended Tasting Menu (Upstairs, Dinner)
$228 per person (6 courses), wine pairing an additional $148
Sample courses from a recent visit:

• Long Island Fluke Crudo: carrot leche de tigre, snow peas, English peas
• Crispy Potato Croquette: smoked labne, pickled chili
• (Additional courses not listed in detail in available sources)

A La Carte Options

Wine Bar Menu (Downstairs, Walk-Ins Welcome)
Playful, seasonal à la carte dishes designed to pair with wine. The menu evolves frequently based on the freshest ingredients from their farm.
Specific dishes and prices not listed in available sources.
NOT_FOUND

Lunch Menu

No specific lunch menu or prices found in available sources.
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Special Seasonal Menus

No dedicated seasonal tasting or prix fixe menus beyond the regular tasting menu (which is seasonally driven) found in available sources.
NOT_FOUND

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Note:
The only specific prices with currency symbols found are for the tasting menus ($178 and $228). A la carte, lunch, and special seasonal menu prices are not detailed in the available sources.