Art Gianelli, President, Mount Sinai St. Luke’s, second from right, at the restaurant ribbon-cutting ceremony, with, from left: Valerie Shirley, Director of Retail and Marketing; Jay Aldieri, Regional Manager, and Michael Shapiro, Director, Food and Nutrition Services; and Sherryl Philpot, Food and Nutrition Aide.
Mount Sinai St. Luke’s recently opened the doors to Luke’s, the hospital’s new restaurant, which features a deli, a global food station serving ethnic food, and healthful eating options, including gluten-free and vegetarian choices. The salad bar, grill, and entrée line have been upgraded to offer a wider variety of selections. Breakfast is now available all day at the grill, and sandwiches, burgers, salmon, and steak are made to order. Luke’s is located on the first floor of the Babcock Building and is open Monday through Friday from 7 am to 2 pm.