What are the opening hours?

Monday 11am - 5pm Wednesday 11am - 5pm Friday 11am - 5pm Saturday 11am - 5pm

http://www.thompsonsquaregardensrestaurantcompany.com/

Thompson Square Gardens Restaurant Co., New York, NY (2025)

09/19/2025

👨🏾‍🍳🌿Elevate Your Journey with Private Chef Services by Thompson Square Gardens Restaurant Company

Planning an exclusive ✈️ private jet or ⛵ yacht party? Heading out on a luxury business trip and craving top-tier meals along the way? Let Thompson Square Gardens Restaurant Company take your experience to new heights.

Our Private Chef Services are designed for jet-setters, luxury sea-goers, and corporate travelers who demand excellence. Whether you're hosting an intimate gathering or need all-inclusive in-flight and onboard dining, our elite chefs deliver world-class cuisine—anywhere, anytime.

From gourmet hors d'oeuvres to five-course meals 🍽️, we design menus that match your taste, your event, and your vision.

📧 Contact us today at: [email protected]

Luxury tastes better when it’s personalized.

✈️ ⛵

09/18/2025

👨🏾‍🍳📚 Inspirational Book of The Week

At Thompson Square Gardens Restaurant Company, our pick is The College Scam by Charlie Kirk. 📖

We chose this book because many of the world’s most impactful people didn’t attend or finish college—yet they went on to shape industries, build empires, and change lives. Instead of waiting for permission, they followed the driven force of passion and destiny.

✨ Key Points to Remember:

✅Success is not confined to a classroom.

✅Real-world experience, creativity, and grit often outweigh formal degrees.

✅Purpose-driven living can take you further than a traditional path.

✅Innovation thrives where passion meets action.

If you’ve ever felt the pull to break the mold and pursue your calling, this book will challenge and inspire you.

👉 Get yours here: https://www.amazon.com/College-Scam-Universities-Bankrupting-Brainwashing/dp/1735503738

09/12/2025

🍴 Corporate Catering in the Heart of NYC ✨

In a city that never sleeps, your business deserves catering that matches the pace and prestige of New York City. At Thompson Square Gardens Restaurant Company, we specialize in Corporate Catering that elevates meetings, client events, and team celebrations with gourmet flavors and top-tier service.

From executive boardroom lunches to large corporate gatherings, we bring the perfect balance of professionalism and culinary excellence to your table.

📩 Contact us today at [email protected] for a personalized quote tailored to your NYC corporate event.

09/12/2025

🍥🍂 September’s Sweet Symphony – Day 10

We’re ending our 10-day journey on a high note with an Italian classic that’s as simple as it is sophisticated: Panna Cotta with Blueberries, Lemon Zest & Jelly 🍋🫐✨

With its silky, just-jiggly texture and refreshing citrus-berry finish, this dessert is the perfect finale to our symphony of sweets.

🍋🫐 Panna Cotta with Blueberries, Lemon Zest & Jelly

Total Time: 20 minutes + chilling
Yield: 8 servings

Ingredients

For the Panna Cotta:

•2 ½ tsp (one 7g packet) unflavored gelatin

•2 cups heavy cream

•1 cup half-and-half

•⅓ cup (67 g) sugar

•1 ½ tsp vanilla extract

For the Topping:

•1 cup fresh blueberries

•½ cup blueberry jelly or jam (warmed slightly)

Zest of 1 lemon

•Optional: fresh mint leaves for garnish

Preparation

Step 1: Bloom the Gelatin
Sprinkle gelatin over 2 tbsp cold water in a small saucepan; let stand for 1 minute. Heat gently over low until dissolved, then remove from heat.

Step 2: Heat the Cream Base
In a medium saucepan, bring cream, half-and-half, and sugar to a gentle boil over medium-high heat, stirring until sugar dissolves. Remove from heat, stir in dissolved gelatin and vanilla.

Step 3: Chill
Divide mixture into eight ½-cup ramekins or molds. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until set.

Step 4: Unmold
Dip each ramekin in hot water for 3 seconds. Run a thin knife around the edge and invert onto a small plate.

Step 5: Finish & Garnish
Top each panna cotta with a spoonful of warm blueberry jelly, scatter fresh blueberries, and sprinkle with lemon zest. Add a mint leaf for a fresh pop.

✨ Chef’s Tip: For a more layered effect, let the panna cotta partially set in the fridge, then add a thin layer of blueberry jelly on top before finishing the chill. It creates a beautiful two-tone presentation!

🎶 That’s a wrap on September’s Sweet Symphony – 10 Desserts, 10 Days with Thompson Square Gardens Restaurant Company. Thank you for joining us on this journey of flavors — from decadent brownies to refined panna cotta, each day was crafted to inspire your sweet tooth.

09/11/2025

🍂 September’s Sweet Symphony – Day 9

Today, we highlight the elegance of Italian frozen desserts with our Honey Semifreddo 🍯❄️ — a silky, cloud-like treat that melts on the tongue with delicate sweetness. Infused with rose water and vanilla, it’s the perfect balance of rich creaminess and airy lightness.

🍯 Honey Semifreddo

Ingredients

For the Semifreddo:

•8 ounces heavy cream (about 1 cup; 225 g)

•1 teaspoon vanilla extract

•¼ teaspoon rose water

•4 large eggs (about 7 ounces; 200 g)

4 ½ ounces honey (about ⅓ cup; 125 g)

•¼ teaspoon plus ⅛ teaspoon (1.5 g) Diamond Crystal kosher salt (for table salt, use half as much by volume or same weight)

To Serve:

Sliced fruit, toasted nuts, cocoa nibs, or shaved chocolate

Directions

1. Prep the Pan
Line a 9x5-inch loaf pan with plastic wrap or parchment, making sure it covers the bottom and sides completely. Set aside.

2. Whip the Cream
In a chilled mixing bowl, whip the heavy cream with the vanilla extract and rose water until soft peaks form. Transfer to the fridge to keep cool.

3. Make the Honey Base
In a heatproof bowl, whisk together the eggs, honey, and salt. Place the bowl over a pot of simmering water (double boiler method). Cook, whisking constantly, until the mixture is pale, thick, and has roughly tripled in volume (about 6–8 minutes). Remove from heat.

4. Cool and Fold
Allow the honey-egg mixture to cool slightly. Gently fold in the whipped cream until well combined, taking care not to deflate the mixture.

5. Freeze
Pour the semifreddo mixture into the prepared loaf pan. Smooth the top, cover, and freeze for at least 6 hours or overnight until firm.

6. Serve
Unmold by lifting with the plastic or parchment, then slice with a sharp knife. Garnish with toppings such as fresh berries, toasted pistachios, cocoa nibs, or a drizzle of dark chocolate.

✨ Chef’s Tip: For an elegant plating, pair with roasted figs, a drizzle of extra honey, and crushed amaretti cookies for crunch.

🎶 That’s Day 9 of our September Sweet Symphony – 10 Desserts, 10 Days at Thompson Square Gardens Restaurant Company. Stay tuned for the grand finale tomorrow!

09/10/2025

🌟 September’s Sweet Symphony – Day 8 🌟

Today’s feature is a dessert that sings with elegance and sophistication: our Red Wine Pear Frangipane Tart. 🍐🍷✨

This refined tart pairs poached pears infused in spiced red wine with a luscious almond frangipane filling, all nestled in a buttery tart crust. Each slice is a harmony of flavor — nutty, fruity, and beautifully balanced with a deep, jeweled shine.

🍐 Red Wine Pear Frangipane Tart

Ingredients:

•For the Red Wine Poached Pears

•3 firm pears, peeled, halved, and cored

•2 cups red wine (Merlot, Cabernet, or Shiraz work beautifully)

•½ cup sugar

•1 cinnamon stick

•2–3 whole cloves

•1 strip orange peel

For the Tart Crust

•1 ¼ cups (160g) all-purpose flour

•½ cup (115g) unsalted butter, cold and cubed

•¼ cup (50g) sugar

•1 egg yolk

•2–3 tbsp cold water

For the Frangipane Filling

•½ cup (115g) unsalted butter, softened

•½ cup (100g) sugar

•2 eggs

•1 cup (100g) almond flour

•1 tbsp all-purpose flour

•½ tsp almond extract

•½ tsp vanilla extract

Instructions:

1. Poach the Pears

In a saucepan, combine wine, sugar, cinnamon, cloves, and orange peel. Bring to a simmer.

Add pears and poach for 20–25 minutes, turning occasionally, until tender and stained deep red.

Remove pears, cool, and slice thinly. Reduce poaching liquid until syrupy; set aside.

2. Prepare the Tart Crust

In a bowl, cut butter into flour and sugar until crumbly. Add egg yolk and cold water, mixing until dough comes together.

Press into a tart pan, prick base with a fork, and chill for 30 minutes.

Blind bake at 375°F (190°C) for 15 minutes with parchment and pie weights. Remove weights and bake 10 more minutes until golden.

3. Make the Frangipane

Beat butter and sugar until fluffy. Add eggs one at a time. Stir in almond flour, all-purpose flour, almond extract, and vanilla.

4. Assemble & Bake

Spread frangipane filling into the baked crust. Fan pear slices on top in a decorative pattern.

Bake at 350°F (175°C) for 35–40 minutes until golden and set.

5. Finish with Glaze

Brush pears with the reduced red wine syrup for a glossy finish.

✨ Chef’s Tip: Serve slightly warm with a dollop of whipped cream or vanilla bean gelato for an unforgettable finish.

🎶 Join us tomorrow for another masterpiece in September’s Sweet Symphony – 10 Desserts, 10 Days!

09/09/2025

🍂🥮 September’s Sweet Symphony – Day 7

Today’s spotlight is a true showstopper — our Red Velvet Caramel Brownies. ❤️🍫✨

These rich and fudgy red velvet brownies are swirled with a luscious cream cheese layer, then finished with a delicate caramel drizzle for the perfect balance of tangy, sweet, and indulgent. Each bite is soft, chewy, and completely irresistible — a dessert that feels as elegant as it tastes.

🍫 RED VELVET CARAMEL BROWNIES❗

Ingredients:

•1 cup (225g) unsalted butter, melted

•1 ½ cups (300g) granulated sugar

•2 large eggs

•2 tsp vanilla extract

•2 tbsp unsweetened cocoa powder

•1 tbsp red food coloring (gel preferred)

•1 tsp white vinegar

•1 ¼ cups (160g) all-purpose flour

•½ tsp salt

Cream Cheese Swirl:

•8 oz (225g) cream cheese, softened

•¼ cup (50g) sugar

•1 egg

•½ tsp vanilla extract

Caramel Drizzle:
•½ cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.

2. Make the Red Velvet Batter
Whisk together melted butter and sugar until combined. Add eggs, vanilla, cocoa powder, food coloring, and vinegar. Mix until smooth.

Stir in flour and salt until just combined. Reserve ¼ cup of batter for swirling.

3. Prepare Cream Cheese Layer
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

4. Assemble
Spread red velvet batter evenly into the pan. Top with cream cheese mixture. Drop spoonfuls of reserved red velvet batter on top and swirl with a knife.

5. Bake
Bake for 30–35 minutes or until the center is set. Cool completely.

6. Caramel Finish
Drizzle with caramel sauce before slicing into squares.

✨ Chef’s Tip: For extra indulgence, sprinkle sea salt over the caramel drizzle to create a salted caramel twist.

🎶 Stay tuned for tomorrow’s decadent delight in September’s Sweet Symphony – 10 Desserts, 10 Days!

09/08/2025

🤤 September’s Sweet Symphony – Day 6

Thompson Square Gardens Restaurant Company is bringing bold flavor and elegance to your weekend! Today’s star is our Strawberry & White Chocolate Chewy Matcha Cookies — a fusion of earthy matcha green tea, creamy white chocolate, and pops of bright strawberry. 🍓🍵🍪

These cookies are soft, chewy, and full of color and character — the kind of dessert that stands out on any catering table.

🍓 Strawberry & White Chocolate Chewy Matcha Cookies🍓

Ingredients (makes about 18–20 cookies):

•1 cup (225g) unsalted butter, softened

•1 cup (200g) light brown sugar

•½ cup (100g) granulated sugar

•2 large eggs

•1 tsp vanilla extract

•2 ½ cups (310g) all-purpose flour

•2 tbsp high-quality matcha powder

•1 tsp baking soda

•½ tsp salt

•¾ cup white chocolate chunks or chips

•½ cup freeze-dried strawberries (roughly chopped)

Instructions:

1. Preheat & Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream Butter & Sugars

Beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

3. Mix Dry Ingredients

In a separate bowl, whisk together flour, matcha powder, baking soda, and salt.

4. Combine & Fold

Gradually add dry ingredients to wet mixture until just combined.

Gently fold in white chocolate chunks and freeze-dried strawberries.

5. Scoop & Bake

Scoop dough into rounded tablespoons and place 2 inches apart on prepared sheets.

Bake for 10–12 minutes until edges are set but centers look slightly soft (they’ll firm up as they cool).

6. Cool & Enjoy

Let cookies rest on baking sheet for 5 minutes before transferring to a rack.

✨ Chef’s Tip: For extra indulgence, drizzle melted white chocolate over cooled cookies and sprinkle with a pinch of crushed strawberry.

🎶 Stay tuned tomorrow as we continue September’s Sweet Symphony – 10 Desserts, 10 Days with another sweet surprise!

09/08/2025

🌟 September’s Sweet Symphony – Day 5 🌟

Today’s treat is light, tropical, and oh-so-refreshing! 🍍🥛🌱 We’re serving up our Pineapple, Yogurt & Mint Ice Lollies — the perfect frozen bite to brighten your day. Straight from our catering menu, this recipe blends juicy pineapple with creamy yogurt, a drizzle of honey, and a burst of fresh mint.

Here’s how you can make them at home:

🍍 Pineapple, Yogurt & Mint Ice Lollies 🍍

Ingredients (makes ~6 lollies):

•2 cups fresh pineapple chunks (or canned, drained)

•1 cup plain Greek yogurt (or regular yogurt)

•2–3 tbsp honey or agave syrup (to taste)

•6–8 fresh mint leaves

•Juice of ½ lime (optional, for brightness)

Instructions:

1. Blend the Base – Combine pineapple, yogurt, honey, mint, and lime juice in a blender. Blend until smooth.

2. Taste & Adjust – Add more honey if you’d like it sweeter, or extra mint leaves for more freshness.

3. Pour into Molds – Fill lolly molds, tapping to release air bubbles.

4. Insert Sticks & Freeze – Freeze for 5–6 hours, or overnight, until solid.

5. Unmold & Enjoy – Briefly dip molds in warm water to release. Serve right away!

👉 Fun Twist: Swirl in extra yogurt before freezing for a marbled effect!

🎶 Stay tuned tomorrow for another sweet surprise in September’s Sweet Symphony – 10 Desserts, 10 Days.

09/06/2025

🤤😋 September’s Sweet Symphony – Day 4

Today, we’re bringing you a burst of bright, tart, and refreshing flavors that dance on the palate! Introducing our Pomegranate Lime Sorbet with Blood Orange & Mint Garnish — a jewel-toned delight straight from our catering menu. 🍧✨

This sorbet balances the rich depth of pomegranate with the zing of lime and the cooling freshness of mint. Finished with a touch of blood orange, it’s the perfect way to cool down and reset your senses.

Here’s how to make it at home:

🍧 Pomegranate Lime Sorbet with Blood Orange & Mint Garnish

Ingredients:

•2 cups pomegranate juice (fresh or bottled, unsweetened)

•½ cup freshly squeezed lime juice (about 4–5 limes)

•1 cup water

•¾ cup sugar (adjust depending on sweetness of juice)

•1 tsp lime zest

•1 tbsp pomegranate arils (optional, for texture)

Garnish:

•Blood orange slices or segments

•Fresh mint leaves

Instructions:

1. Make the Simple Syrup – In a small saucepan, combine water + sugar, heat until dissolved. Let cool.

2. Prepare the Base – Whisk together cooled syrup, pomegranate juice, lime juice, and zest. Adjust sweetness.

3. Churn the Sorbet – Freeze in ice cream maker OR scrape every 30 minutes if using a dish in the freezer.

4. Freeze Firm – Transfer to airtight container, freeze 2+ hours until scoopable.

5. Serve & Garnish – Scoop into chilled bowls. Top with blood orange slices, fresh mint, and optional arils.

✨ Chef’s Tip: Top with sparkling water for a refreshing sorbet float!

🎶 Stay tuned for tomorrow’s sweet creation in September’s Sweet Symphony – 10 Desserts, 10 Days.

09/06/2025

🥟 Dragon Fruit & Crème Fudge Dipped Wontons with Peanut Butter Drizzle ✨

Ingredients:

For the Filling (Dragon Fruit & Crème Fudge):

•1 cup (150g) fresh dragon fruit (pitaya), puréed and strained

•1 cup (170g) white chocolate chips

•½ cup (120ml) sweetened condensed milk

•2 tbsp unsalted butter

•½ tsp vanilla extract

For the Wontons:

•20 wonton wrappers

•1 egg, beaten (for sealing)

•Oil for frying (vegetable or canola)

•For Garnish/Drizzle:

•⅓ cup creamy peanut butter (slightly warmed for drizzling)

•Powdered sugar (optional)

•Extra dragon fruit cubes or slices for plating

Instructions:

1. Make the Dragon Fruit & Crème Fudge:

In a saucepan over low heat, melt white chocolate with condensed milk and butter, stirring until smooth.

Add dragon fruit purée and vanilla, stirring until fully incorporated.

Pour mixture into a parchment-lined dish and let set in the refrigerator for 2–3 hours until firm enough to cut into small cubes.

2. Assemble the Wontons:

Place a cube of the dragon fruit fudge in the center of each wonton wrapper.

Brush edges lightly with beaten egg, fold into a triangle or pouch shape, and press to seal tightly.

3. Fry the Wontons:

Heat oil to 350°F (175°C). Fry wontons in small batches until golden brown and crisp (about 2–3 minutes).

Remove with a slotted spoon and drain on paper towels.

4. Add the Peanut Butter Drizzle:

Warm peanut butter slightly until it reaches drizzling consistency.

Arrange wontons on a serving plate, drizzle generously with peanut butter, and dust lightly with powdered sugar.

5. Serve & Garnish:

Add fresh dragon fruit cubes or slices on the side for a vibrant pop of color.

Serve warm and crispy for the best texture.

💡 Chef’s Note: These wontons combine creamy, tropical dragon fruit fudge with the crunch of golden pastry, finished with the nutty depth of peanut butter drizzle — a fusion dessert that’s as stunning as it is delicious.

09/03/2025

🍰✨ September’s Sweet Symphony – 10 Desserts, 10 Days! ✨🍰

Thompson Square Gardens Restaurant Company is bringing something extra sweet to your month! For the next 10 days, we’re sharing 1 decadent dessert recipe each day straight from our special catering menu. 🎶

We’re kicking things off today with none other than our famous Dubai Chocolate Caramel Brownies – rich, fudgy chocolate swirled with silky caramel, topped with pistachios and a golden touch worthy of the Dubai name.

🍫 Dubai Chocolate Caramel Brownies ✨

Ingredients:

For the Brownie Base:

1 cup (225g) unsalted butter

8 oz (225g) dark chocolate, chopped

1 ½ cups (300g) granulated sugar

½ cup (100g) light brown sugar

4 large eggs

1 tsp vanilla extract

1 cup (125g) all-purpose flour

½ cup (50g) cocoa powder (Dutch-process preferred)

½ tsp salt

🍂For the Caramel Layer:

1 cup (200g) granulated sugar

6 tbsp unsalted butter, cubed

½ cup (120ml) heavy cream

Pinch of sea salt

1 tsp cardamom (for that Dubai-inspired flavor)

🍃For Garnish:

½ cup pistachios, chopped

Edible gold leaf (optional, but very Dubai 💎)

Flaky sea salt

🔑Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment.

2. Melt butter + chocolate together. Stir in sugars, then whisk in eggs & vanilla.

3. Fold in flour, cocoa, and salt.

4. For caramel: melt sugar until amber, add butter, then cream, salt & cardamom. Cool slightly.

5. Layer half the brownie batter, drizzle caramel, swirl, add remaining batter, drizzle more caramel.

6. Bake 35–40 mins until just set. Cool completely.

7. Garnish with pistachios, sea salt, and a touch of gold leaf.

Stay tuned daily for more indulgent recipes that will have your taste buds dancing to the sweetest symphony. 🎼🍮

Thompson Square Gardens Restaurant Co.

09/19/2025

09/18/2025

09/12/2025

09/12/2025

09/11/2025

09/10/2025

09/09/2025

09/08/2025

09/08/2025

09/06/2025

09/06/2025

09/03/2025

Address

Opening Hours

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Monday	11am - 5pm
Wednesday	11am - 5pm
Friday	11am - 5pm
Saturday	11am - 5pm