It’s an historic Connecticut restaurant now fast-becoming known as the Le Bernardin of the city, referencing New York City’s acclaimed, three Michelin-starred French restaurant.
It’s the Union League restaurant in New Haven and it’s being restored.
As for the building, a historical landmark was once home to United States founding father Roger Sherman, who was also the first mayor of New Haven, is on its way to becoming a masterpiece.
Together, with a new owner and lots of changes that have been in the midst for more than a year they are serving elevated cuisine in a remodeled dining room with Mahogany arches, new wood floors, stained glass windows restored by artisans and more.
“The Union League restoration is a powerful win for New Haven, and this first phase preserves
the building’s iconic character while elevating it as Connecticut’s premier destination for French
cuisine,” said Connecticut Restaurant Association president and CEO Scott Dolch.
Even though serving food never halted during the first phase of restoration, a public celebration was held recently. Now Phase 2 is underway.
“Union League is a long-time landmark in the New Haven community and an important restaurant to my family, not only because of its carefully curated dining experience, but also because of its historical significance as the former home of New Haven’s first mayor, Roger Sherman,” U.S. Rep. Rosa DeLauro said at the recent unveiling.
Union League restaurant is fast-becoming known as the Le Bernardin of New Haven, referencing New York City’s acclaimed, three Michelin-starred French restaurant. (Courtesy)
“I am thrilled that the restaurant’s legacy continues as it enters this next chapter and I wish Alexander Clark, his staff, and all involved the best of luck – I have seen the results of this magnificent renovation firsthand.”
The building was purchased by tech entrepreneur and arts and culture philanthropist Alexander Clark from Yale University in 2023. Sherman is the only American to sign the Declaration of Independence, the Articles of Confederation, and the Constitution.
Clark, who hails from Mississippi and started a tech company at age 12, became at freshman at Yale University in 2000 and fell in love with the city and its food scene. He never left.
He visited Union League for the fist time with his parents in 2000.
“I’ve always had a fascination with hospitality and food, ” Clark said. “I’m a foodie.”
For decades he ate at the city’s restaurants regularly and got to know their kitchens, staff and culture through the Epicurean Society and his own frequent visits. At some point he visited Union League four times a week.
Then during the pandemic when restaurants everywhere struggled, he started thinking about buying the Zinc restaurant and Union League Cafe as struggles increased.
He envisioned a restored Union League with elevated cuisine as exquisite as Le Bernardin.
Through networking, Clark found the perfect person to lead the project: David Mancini, who had prestigious credentials out of New York City, including 16 years as a managing at Le Bernardin itself.
Mancini and his wife had just retired to Madison and were going into the city on weekends for entertainment.
Clark said he purchased Zinc because, “I care deeply about it,” and he wanted to see it thrive.
Then he had opportunity to buy Union League and to his surprise, Yale departed from the norm and sold him the building.
Even though serving food never halted during the first phase of restoration, a public celebration was held recently. Now Phase 2 is underway. (Courtesy)
Even though serving food never halted during the first phase of restoration, a public celebration was held recently. Now Phase 2 is underway. (Courtesy)
Even though serving food never halted during the first phase of restoration, a public celebration was held recently. Now Phase 2 is underway. (Courtesy)
Union League restaurant is fast-becoming known as the Le Bernardin of New Haven, referencing New York City’s acclaimed, three Michelin-starred French restaurant. (Courtesy)
Union League restaurant is fast-becoming known as the Le Bernardin of New Haven, referencing New York City’s acclaimed, three Michelin-starred French restaurant. (Courtesy)
Union League restaurant is fast-becoming known as the Le Bernardin of New Haven, referencing New York City’s acclaimed, three Michelin-starred French restaurant. (Courtesy)
Union League restaurant is fast-becoming known as the Le Bernardin of New Haven, referencing New York City’s acclaimed, three Michelin-starred French restaurant. (Courtesy)
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Even though serving food never halted during the first phase of restoration, a public celebration was held recently. Now Phase 2 is underway. (Courtesy)
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“I thought I could elevate it,” he said. “It had this long history of fine dining, French cuisine. It’s also really rethinking what fine dining and hospitality looks like.”
Apparently any changes to cooking techniques, atmosphere, service and taste are a hit, as recent reviews online are extraordinarily positive.
Clark said restoring the Union League building and making all the positive changes helps other restaurants and New Haven overall in the same way anchor stores help malls thrive.
Mancini said he was enjoying retirement, but what was “different” about Clark’s approach was his “passion” for New Haven.
“I’ve always liked New Haven and Yale. It was a privilege to be able to bring Union League to the next level ,” Mancini said. “It was an opportunity to be part of revitalizing Chapel Street and bringing a new spirit New Haven. We all know restaurants bring vitality and spirit.”
He serves as senior advisor and managing director of the hospitality group and has already brought two Michelin starred chefs into the group.
Union League restaurant is fast-becoming known as the Le Bernardin of New Haven, referencing New York City’s acclaimed, three Michelin-starred French restaurant. (Courtesy)
Mancini said they’re “coming full circle as far as elevating cuisine, hospitality and atmosphere.”
The recently completed first phase of restoration, which began in August 2024, is expected to finish in early 2026 and has carefully preserved the Beaux-Arts architectural features of the city.
The first phase included renovating the lobby, main dining rooms, lounge, service area, restrooms, and both interior and exterior lighting.
Next will be renovating the second floor and fulfilling a broader vision for elements such as valet parking, which will require making a section of Chapel Street a two-way street.
The restaurant combines classical traditions with modern approaches to locally sourced ingredients, a spokeswoman said.
Union League Hospitality also owns ZINC restaurant and the Union League Pâtisserie, which opened in October 2025.
Clark said he purchased Zinc because, “I care deeply about,” and he wanted to see it
Clark said restoring the Union League building and making all the positive changes helps other restaurants and New Haven overall in the same way anchor stores help malls thrive.
Mancini said he was enjoying retirement and what was “different” about Clark’s approach was his “passion” for New Haven.
“I’ve always liked New Haven and Yale. It was a privilege to be able to bring Union League to the next level,” Mancini said. “It was an opportunity to be part of revitalizing Chapel Street and bringing a new spirit New Haven. We all know restaurants bring vitality and spirit.”
He serves as senior advisor and managing director of the hospitality group and has already brought two Michelin starred chefs into the group.
Mancini said they’re “coming full circle as far as elevating cuisine, hospitality and atmosphere.”
“The great bones of the building are just being enhanced,” Mancini said.
When guests commented on the dining room being too loud, they added acoustical plaster.
Union League restaurant is fast-becoming known as the Le Bernardin of New Haven, referencing New York City’s acclaimed, three Michelin-starred French restaurant. (Courtesy)
“The journey never ends,” Clark said.
Clark said he “loves” being part of people’s special days and occasions, such as birthdays, anniversaries, and rehearsal dinners.
“It’s rewarding,” he said.
Mancini said they have a “great group,” who “truly want to please people.”
Clark, son of a lawyer father and theater teacher mom who used to be on the stage, said he has “a love of beautiful things” and “found beauty in food and drink.”
He adds, “I do have my day job.”
Regarding the restoration and remodeling still to be done, Clark says, “To do something right, some things can’t be hurried.”
He said patience is needed to get the last five percent done, which has to do with infrastructure.
For instance, they are trying to create valet parking, but that would require making a portion of Chapel Street a two-way street.
He expects that process to start in 2026.
Dining and Cooking