E, M at Fifth Ave.-53rd St.; 6 at 51st St.
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This venue is closed.
Third-generation Junior’s owner Alan Rosen named Enduro after the twenties Brooklyn restaurant that launched his family’s cheesecake empire. But that’s where the similarities between the two restaurants end. Don’t expect to find cheesecake and diner food on the menu here. Instead, executive chef Nathan Huntington (of Chicago’s three-Michelin-starred L20) serves up his elegant take on seasonal, New American cuisine from a sprawling open kitchen equipped with a bread oven, French rotisserie, and six-foot grill. Plump, juicy scallops swathed in tangy lemon butter and asparagus spears dazzle, while barley and king oyster mushrooms lend texture and substance to a brightly dressed kale salad. For more robust appetites, Enduro offers a succulent, sage-studded Berkshire pork loin straight off the rotisserie, complete with spaetzle and a side of barbecue dipping sauce, perfect for sharing. Warm wood accents, exposed brick, and rich leather booths give the 180-seat midtown dining room a surprisingly intimate feel. And just in case you still need to satisfy that cheesecake craving, Enduro serves its playful take on a classic: cheesecake and graham cracker soft serve, drizzled with molasses and brown sugar.Recommended Dishes
Kale and barley salad, $12; diver scallop, $16; Berkshire pork loin, $24