New Haven’s dining scene has never lacked depth, but it’s entering a new chapter. Union League, the longtime Chapel Street Institution, is reaching for the stars. Michelin, of course.
The French restaurant’s owner, Alexander Clark, purchased the historic Beaux-Arts building from Yale and invested heavily in its restoration. The dining room is newly theatrical, with cloud-washed ceilings and restored stained glass.
Enter: David Mancini. After years as the director of the famed French restaurant Le Bernardin, one of the most disciplined dining rooms in the country, Mancini joined the Union League team to lead service and standards. Mancini had one goal, to transform the restaurant’s level of hospitality, menu execution, and overall experience.
Diners can enjoy a variety of classic, upscale favorites escargots, beef wellington and foie gras, alongside a vegetarian eggplant cannelloni. And finish off their meal with a delectable Apple Tart or Crème Brûlée. Magnifique!
