Give the Gift of Stadium

Did you know that we offer gift cards? Simply click on the gift icon above the menu...

Send these holiday inspired gift cards to a loved one or colleague and share the love of mixing and matching great dishes from great restaurants. 

We deliver to ALL addresses south of 59th street. Happy gift-giving!

How to Make Your Own Pie....or Order it.

We're accepting pre-orders for Brown Butter Pumpkin Pies for Halloween.  Not-Your-Everyday pumpkin pie; this is Blackbirds nation. 

If you haven't already experienced the subtleties of artisanal browned butter & fall spices, now's your chance.

Order today or tomorrow for Friday, October 30th delivery. Pre-order here.

Trick or Treat. Smell Our Sweet. We've Got You Somethin' Good to Eat.

If You Want, Order Now.  We're delivering some Four-Twenty Chao!


Try your Baker's Hand at it, courtesy of Blackbirds' Melissa & Emily Elsen, "The Four and Twenty Blackbirds Pie Book."

For the all-butter crust:

1 1/4 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

1 1/2 teaspoons granulated sugar

1/4 pound (1 stick) cold unsalted butter, cut into ½-inch pieces

1/2 cup cold water

2 tablespoons cider vinegar

1/2 cup ice

For the brown butter pumpkin pie:

6 tablespoons unsalted butter

1 cup brown sugar

2 tablespoons water

1/2 cup heavy cream

1/2 teaspoon vanilla extract

2 large eggs

2 large egg yolks

1/2 teaspoon kosher salt

1 2/3 cups pumpkin puree

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

pinch ground cloves

1 teaspoon molasses

2 teaspoons fresh lemon juice

2/3 cup whole milk

1/3 cup carrot juice

1) For the all-butter crust, stir the flour, salt, and sugar together in a large bowl. Add the butter pieces. With a bench scraper or spatula, coat butter pieces with the flour mixture. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

2) Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and ut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. (Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month. Pre-bake before preparing pie.)

3) For the pie, in a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen.

4) Bring the mixture to a boil and continue simmering until a candy thermometer reads 225°F. (If you don’t have a candy thermometer, cook until the mixture smells caramelized and starts to darken.) Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in the vanilla extract.

5) Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F. Place the pre-baked pie shell on a rimmed baking sheet. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside.

6) In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and carrot juice; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper.

7) Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper. Pour into the pre-baked shell. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to over bake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.

8) Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature.

A Food-centric Father's Day!

We know how important it is to pay homage to our super fathers, so we wanna know- what did you and Pops do over the weekend?  Here at Stadium, we honored our men with some good grub.  Here are some manly dishes and pairings that have D-A-D all over it. 

Our All-American Dad enjoyed beer, football and blue jeans. Naturally, he went for burgers, fries, and a nice generous piece of pie. Carry on the tradition as we're just getting new pies in tonight.

Cheeseburger and Fries from burger joint & Strawberry Strussel Pie from Four & Twenty Blackbirds (Pie starting at Dinner!)

Our Old-School Gentlemanly Fathers drank scotch neat from aged bottles enjoyed critically acclaimed pasta and spring risottos.

DINNER: Maltagliati alle Erbette all Bolognese (Red Angus Pasta) from East 12th Osteria, and Jersey Corn Spring Risotto from The Place

If you and Dad made a pact to eat light this weekend, do not pass up this Asian-inspired seafood spiel for lunch. Get nautical with these:

LUNCH: Tuna & Crab Temaki Duo Set from Uma Temakeria Fish Kebabs from Haldi

Celebrating weekends past of awesome Dads everywhere!

June 2nd is National Burger Day!

Today is National Burger Day!  What would American cuisine be without that familiar, summer-loving sandwich?  Succulent ground beef, cheddar cheese, lettuce, onion, tomato all in between a charred toasty bun.   While the claims to invention are nebulous (was it New Haven, CT, Seymour, Wisconsin, or Tulsa, Oklahoma?), it doesn't matter to us. Whether you want something classic and traditional or exotic and vegetarian, our burger offerings span global boundaries. 

A big, traditional "backyard" cheeseburger:

Double Cheeseburger with Fries by burger joint

Eater 2014 Burger Pick (Dinner only): 

Blues Burger by Emmett's

Our most popular vegetarian burger: 

Quinoa & Amaranth Burger by Darrow's

For a taste of the Mid-East:

The Pergola Lamb Burger by Pergola

For a high-end burger experience:

The All'Onda Burger by All'Onda

Burger, Burger on the wall. Who is the fairest of them all?  Mm, Mm, Mm.