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The Lion

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62 West 9th Street
New York, NY 10011
Uber
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Dinner Menu
Wine List
Tavern Menu
Happy Hour Menu

Dinner Menu

Raw Bar

Chilled Lobster

cocktail sauce, dijonnaise
  • M/P

Shrimp Cocktail

lemon, horseradish, cocktail sauce; 3 pieces
  • M/P

Selection of East & West Coast Oysters

lemon & classic mignonette
  • M/P

Tuna Tartare

$18.00
preserved chili, mint, buckwheat tuile, citrus broth

Long Island Fluke Crudo

$18.00
apple, jalapeño, cucumber

Plateau Royal De Mer

$125.00
one dozen oysters, shrimp cocktail, tuna tartare, chilled lobster

Appetizers

Beef Tartare

$18.00
celery root, horseradish, puffed wild rice

Artichoke Alla Giudea

$18.00
fresh lemon, herbs

Soup Du Jour

  • M/P

Burrata

$17.00
black mission figs, prosciutto, puffed farro

Salads

Lacinato Tuscan Kale

$16.00
green apples, cashews, tahini dressing, ricotta salata

Baby Gem Lettuce & Smoked Trout Salad

$16.00
smoked trout vinaigrette, sourdough crouton, pickled pearl onion

A La Carte

all served with roasted garlic

Porter House Steak

$98.00
for two or more

Dry Aged N.Y. Strip

$46.00

Dry Aged Rib-Eye

$65.00

Entrees

Market Fish

sunchokes, meyer lemon emulsion
  • M/P

Branzino

$29.00
cranberry beans, cubenelle sofrito, fennel

Seared Tuna Steak

$31.00
romesco sauce, shishitos, salsa verde, almonds

Chicken Pot Pie

$28.00
seasonal vegetables, béchamel sauce

Colorado Lamb Loin

$38.00
winter squash, pumpkin seeds, spiced date jus

Smoked Berkshire Pork Chop

$38.00
brined & smoked, slow-cooked collard greens, bacon

Organic Chicken Under a Brick

$27.00
corn panzanella, ají amarillo, jus

Long Island Duck

$35.00
assorted local plums, new onion, ginger

The Lion Burger 'Special Blend'

$21.00
tomato confit, pork belly, caramelized onion, aged cheddar & provolone

Pasta

Reginetti

$24.00
lamb merguez, pistachio, ricotta salata

Ricotta Gnudi

$24.00
truffle cream sauce, parmesan cheese

Squid Ink Spaccatelli

$24.00
squid, nduja, gremolata

Sides

Hot & Sour Brussels Sprouts

$10.00

Mac & Cheese

$10.00

Roasted Mushrooms

$8.00

French Fries

$8.00

Sautéed Spinach & Garlic

$8.00

Roasted Carrots

$10.00
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General Info

62 West 9th Street
New York, NY 10011
Claim this business
212-353-8400
Map of The Lion

Hours

Monday:
5:30pm - 10:00pm
Tuesday:
5:30pm - 10:00pm
Wednesday:
5:30pm - 10:00pm
Thursday:
5:30pm - 10:00pm
Friday:
5:30pm - 12:30am
Saturday:
5:30pm - 12:30am
Sunday:
11:00am - 9:00pm

About Us

ABOUT/RESERVATIONS/MENUS/GALLERY Google Map ? Executive Chef/Proprietor, The Lion Founding Chef & Partner, The Waverly Inn For much of the past decade, John DeLucie has been New York City’s most sought-after chef. As founding chef and partner of The Waverly Inn, DeLucie and his Italian-American take on classic cuisine attracted both the celebrity crowd and serious food fans, who were wowed by his original and eye-opening offerings. The Lion, DeLucie’s newest and most ambitious venture, has only solidified his stature as both a serious chef, and a culinary light that attracts the brightest of the glitterati. The Lion has been called “eye-catching” (W Magazine), “the latest addition to the power pantheon” (Time Out New York), and “the edge of the volcano” (Gael Greene) that “has the media, fashion and pretty folks out in force” (Women’s Wear Daily). But it’s not the celebrity clientele that demands the most attention. In the end, it all comes down to John’s cooking—a passion that was instilled in him as a little boy. DeLucie’s grandfather ran a fruit and vegetable market, and would bring home a bounty of fresh produce for his grandmother to turn into meals showcasing boldly flavored seasonal foods. Those early taste lessons left a lasting impression: Although John tried his hand at a few 9-to-5 jobs, he eventually gave in to his natural culinary curiosity, first taking courses at New York’s New School for Culinary Arts, and then getting his first food job, chopping 40-pound bags of onions in the back room of Dean & DeLuca. After a tour of Europe’s great cuisine centers—France, Italy and Spain, DeLucie began to sculpt his own cooking style, fusing modern cooking techniques with European flavors. Upon returning to the States in 1990, John landed a job in the kitchen of the groundbreaking Southwestern eatery Arizona 206, which received 3 stars from the New York Times. In 1996, he took over at the venerable seafood restaurant Oceana. Today, DeLucie’s style is as distinctive as it is universally praised, and The Lion is its apex: “The menu derives from DeLucie’s expertise in simple, wonderful unhip American specialties…that have made his work such a hit.” - Vanity Fair “The biscuits are ethereal, the asparagus with soft boiled egg lushly sensuous.” - Gael Greene, Insatiable Critic “Dry-aged Delmonico steak arrives beautifully blistered, thick as a book, with a pitcher of silky bearnaise.” - Time Out New York “A standout menu includes traditional Italian-inspired dishes all brought to the table in…a perfect presentation.” - Vogue.com “DeLucie clearly had a good time coming up with his menu, and a lot of the dishes are as good as the room is fun….The place bubbles.” - Esquire.com And in honor of his success at keeping rock and roll royalty well fed, in 2009 DeLucie became the first Celebrity Chef honored at the MTV Movie Awards (an award he claimed again in 2010). DeLucie has been featured on Entertainment Tonight, the Today Show, the CBS Early Show, Martha Stewart and Late Night With Jimmy Fallon, and in Vanity Fair, The Wall Street Journal, Town & Country, New York Times and Saveur. His memoir, The Hunger: A Memoir of an Accidental Chef (2009) has been called “a delightful book” (Salman Rushdie) and “the best memoir from a chef since Kitchen Confidential” (Jay McInerney). As a writer, DeLucie’s work has also appeared in The New York Times, Black Book and Gotham. A New York native, DeLucie lives in Greenwich Village, just steps away from The Lion.