Chef Dan Kluger opened Greywind in April 2023 in the Hudson Yards area, and it exhibits Kluger’s focus on forging relationships between farms to table. We had been to a previous restaurant, Penny Bridge, during the pandemic, and the food was crafty and inventive. I wouldn’t say it was super delicious, but there were some interesting flavor combinations that push some of the creativeness with care, unlike other restaurants. I booked a reservation for 2 for 6:00 PM on a Friday evening easily, and there were few people in the restaurant. With so many restaurants in this side of Manhattan, I feel this restaurant is very easy to get into.

Ambiance & Service

The restaurant has expansive floor to ceiling windows, and it is layered with natural woods with a calm, contemporary vibe. The seats were comfortable, and it felt like you’re in a sleek, country home within corporate towers.

The service itself was quick, and the food came out quick.

Food

The Pinot Noir ‘Lemonade’ came from Day Wines, Willamette Valley, Oregon. This was primarily made from Pinot Noir grapes with a touch of Gamay. It has flavors of fresh-cut strawberry, some sour raspberry, lemon juice, and wet stones with a salty, flinty finish. This would taste most excellent during the summer time, but I ordered this just to try something different.

The Loring Place Hummus ($17) came with crispy chickpeas and pita bread. The chickpeas were crispy, and the hummus tasted pretty decent. It definitely had some flavors that were added in addition to the ground chickpeas. I felt the hummus was more pasty than slick.

The Greywind “Cheese-Its” ($16) came with a few pieces. This was not quite what I thought it was going to be. I thought it’d be crispy like a cracker, but it was more crumbly like a cookie. It wasn’t as cheesy as I was hoping for.

The Miso Glazed Tuna ($35) came with meyer lemon tapenade. These were meaty tuna chunks, and the fish tasted pretty fresh. The miso glaze wasn’t particularly overpowering. It all tasted pretty healthy.

The Garlic Mashed Potatoes ($14) tasted how it looked. It had some oils from the butter, but otherwise, it tasted pretty decent.

The Friday “Fish & Chips” and Shandy ($34) came with crispy skate wing, tartar sauce, sriracha, malt vinegar potatoes served with the Greywind Shandy signature cocktail. I was mildly disappointed with this as the breading reminded me of corn meal than a good, creative batter. The skate was quite fresh, but the overall flavors of this was one dimensional. The tartar sauce had heavy citrus, lemon accents and was quite good. The one thing I wished there was something to counter the breading of the fish and the potatoes. I did not taste muh of the malt vinegar at all in the potatoes. Overall, I thought the fish and chips were breaded and salted with not much contrast outside of the sauces.

This is the Shandy (originally retail at $15 for non-alcoholic), which was an athletic brewing mexican-style copper, honey, ginseng, and fresh lemonade. It was made alcoholic with beer. The shandy was a nice compliment to the fish and chips. It reminded me of a very lemony Blue Moon style beer.

Overall Impression

Greywind was a decent restaurant. Some of the food was good, but it was not something I would go out of my way for. Maybe it was some of the things I ordered, but in general, the food wasn’t memorable. I would avoid the fish and chips special unless you really want to try it. I found it to be decent, but the flavor profile of the dish was single dimensional.

Yelp & Google Jabs

The Greywind cheez it’s were enjoyable

I thought this was gimmicky and not enjoyable if you were expecting an oversized inventive dish. The texture as I mentioned above was surprisingly crumbly and not crispy. So you get this conflict of textures, and the flavors were not bold enough.

California cuisine is front and center and delicious. I’ve eaten here a number of times and it’s just clean and perfect.

This Elitist mistook California-style vibe for Hudson Valley style eatery. It definitely is not California cuisine front and center because it uses a lot of local farm ingredients and farmhouse aesthetics.

Revisions

Nov 6, 2026 - Initial revision.