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The consistent 40-minute wait at Untitled would be intolerable if your patience weren’t so mightily rewarded. In the sky-lit half-basement of the Whitney, Danny Meyer’s Union Square Hospitality Group is pleasing museum-goers and neighbors with a menu of deeply delicious updates on coffee-shop grub. During the day, chef Chris Bradley (Gramercy Tavern) produces a tickertape parade of winners: Spongy buttermilk pancakes are so good they need no syrup; egg creams are perfectly blended, and a pimento cheeseburger is served to delicious effect on toasted pumpernickel. Of course, Untitled hews strictly to the local, organic, farm-to-table, religion—just about everything comes from nearby purveyors. Most are names you’ll recognize: LaFrieda for meats, Murray’s for cheeses, Satur Farms for greens; breads are either classic Orwasher’s or cultish SCRATCHbread. And sweets trek all the way from Brooklyn—pies are made by Gowanus’s Four & Twenty Blackbirds and cakes by Betty Bakery. The restaurant does take reservations for dinner, served Thursday through Sunday-nights only and featuring a Greenmarket-based lineup of rustic dishes like braised short rib and ricotta gnocchi. — Edna Ishayik

Pancakes, $10; crispy kale salad, $15; pimiento cheeseburger, $14

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