Thanks to Harrison is a Cosmopolitan place for Cosmopolitans, for those who appreciate stories, style, and flavors that transcend borders. It's our way of sharing the city we love — capturing its spirit in a space where history meets today. Every detail, from the design and music to the food and craft cocktails, is chosen with care, reflecting our passion for craftsmanship, creativity, and the joy of welcoming people to our table.
Most restaurants pretend to be one thing. Breakfast spots close at 2 PM. Dinner places open at 5. We didn't want to make our guests choose, so we built a kitchen that holds the same standard from morning coffee through last call.
Chef-driven means a chef actually cooks here — every shift, every plate. It also means we change the menu when we find better ingredients, not when a corporate calendar says to.
Classical European technique runs the kitchen — sauces built from scratch, hollandaise dialed every morning, slow braises, fresh pasta, careful proteins. The method is European; the ambition is precision.
Mediterranean and Western European traditions form the backbone. Pastas, sauces, slow-braises, fresh seafood, careful proteins. The frame is European; the picks are deliberate.
Not everything fits one country. A Wagyu burger when you want it. A poke bowl on a hot afternoon. Touches of yuzu, miso, smoked paprika where they belong. It's chef-driven first — anything that makes the room happier ends up on the menu.
Cottage cheese pancakes, pan-fried golden, served four ways with seasonal preserves, vanilla cream, poppy seeds, or smoked salmon. A house favorite that's been on the breakfast menu since day one. See the breakfast menu →
Chef Ivan Proseniuk leads a chef-driven, European-inspired kitchen — sauces built from scratch, fresh pasta, careful proteins — holding the same standard from morning coffee through last call.
The bar runs on the same standard as the kitchen. Signature cocktails built by mixologists with experience in some of the best rooms in the world. Wine-forward, spirit-forward, and a short lower-ABV list designed to drink all night.
Sit at the bar if you want a clinic. They'll pour something off-menu if you ask, and they'll tell you the ratio if you're curious.
See the bar menu →
Our coffee is specially roasted for Thanks to Harrison in Maine by Kavka, a Ukrainian specialty coffee company. A 90% Ethiopian, 10% Sumatran blend — bright and fruity with a rich, full-bodied depth. Medium roast, smooth and balanced.
Espresso dialed every morning. V60 by the cup, not batch. If you sit at the counter and ask, the team will pull you a free shot to taste alongside whatever you ordered.
Read the full story →We change dishes when the kitchen finds something better — a new stone fruit, a different fish coming in fresh. Not on a corporate calendar. The Journal is where we write about what's on right now.
