It's a historic restaurant in Connecticut that's quickly becoming known as the city's “Le Bernardin,” in reference to New York's acclaimed three-Michelin-star French restaurant.
It is the Union League restaurant in New Haven and is currently being restored.
The building, a historic landmark that was once the home of the founding father of the United States, Roger Sherman, who was also the first mayor of New Haven, is poised to become a masterpiece.
Along with a new owner and many changes that have been taking place for over a year, they serve fine dining in a remodeled dining room with mahogany arches, new hardwood floors, artisan-restored stained glass windows and more.
“The restoration of the Union League is a major victory for New Haven, and this first phase remains in place
underlining the iconic character of the building while making it the most popular destination for French people in Connecticut
kitchen,” said Scott Dolch, president and CEO of the Connecticut Restaurant Association.
Although food distribution was never interrupted during the first phase of restoration, a public celebration was recently held. Phase 2 is now underway.
“Union League has long been a 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,” said U.S. Rep. Rosa DeLauro at the recent unveiling.
“I’m thrilled to see the restaurant’s legacy move on to its next chapter and wish Alexander Clark, his staff and everyone involved the best of luck – I’ve seen the results of this great renovation first hand.”
The building was purchased from Yale University in 2023 by technology entrepreneur and arts and culture philanthropist Alexander Clark. Sherman is the only American to sign the Declaration of Independence, the Articles of Confederation and the Constitution.
Clark, a Mississippi native who founded a technology company at age 12, became a freshman at Yale University in 2000 and fell in love with the city and its food scene. He never left.
In 2000 he attended the Union League for the first time with his parents.
“I have always been fascinated by hospitality and food,” Clark said. “I’m a foodie.”
For decades he dined regularly at the city's restaurants, learning about their cuisines, staff and culture through the Epicurean Society and his own frequent visits. At one point he was attending the Union League four times a week.
Then, during the pandemic, when restaurants everywhere were struggling, he started thinking about buying Zinc Restaurant and Union League Cafe as problems mounted.
He envisioned a restored Union League with fine dining as exquisite as Le Bernardin.
Through networking, Clark found the perfect person to lead the project: David Mancini, who had prestigious credentials in New York City, including 16 years as managing director at Le Bernardin itself.
Mancini and his wife had just retired to Madison and were driving into town for weekend entertainment.
Clark said he bought Zinc because “I care deeply about it” and wanted it to thrive.
Then he had the opportunity to purchase the Union League, and to his surprise, Yale deviated from the norm and sold him the building.
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Although food distribution was never interrupted during the first phase of restoration, a public celebration was recently held. Phase 2 is now underway. (decency)
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Although food distribution was never interrupted during the first phase of restoration, a public celebration was recently held. Phase 2 is now underway. (decency)
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“I thought I could step it up,” he said. “It had a long history of fine dining, French cuisine. It's also really about reimagining what fine dining and hospitality looks like.”
Apparently all the changes to the cooking techniques, atmosphere, service and taste are a success as recent online reviews are extremely positive.
Clark said restoring the Union League building and making all of these positive changes will help other restaurants and New Haven as a whole, just as anchor stores help malls thrive.
Mancini said he is enjoying retirement, but what is “different” about Clark’s approach is his “passion” for New Haven.
“I've always loved New Haven and Yale. It was a privilege to be able to take the Union League to the next level,” Mancini said. “It was an opportunity to be part of the revitalization of Chapel Street and bring a new spirit to New Haven. We all know that restaurants provide vitality and spirit.”
He serves as senior advisor and managing director of the hotel group and has already brought two Michelin-starred chefs into the group.
Mancini said they are “coming full circle in terms of improving the cuisine, hospitality and atmosphere.”
The recently completed first phase of restoration, which began in August 2024, is expected to be completed in early 2026 and has carefully preserved the city's Beaux-Arts architectural features.
The first phase included renovation of the lobby, main dining rooms, lounge, service area, restrooms, and interior and exterior lighting.
Next up will be renovating the second floor and implementing a broader vision for elements such as valet parking, which will require converting a section of Chapel Street to a one-way street.
The restaurant combines classic traditions with modern approaches to locally sourced ingredients, a spokeswoman said.
Union League Hospitality also owns ZINC Restaurant and Union League Pâtisserie, which opened in October 2025.
Clark said he bought Zinc because “it's very close to my heart” and he wanted to see it
Clark said restoring the Union League building and making all of these positive changes will help other restaurants and New Haven as a whole, just as anchor stores help malls thrive.
Mancini said he is enjoying retirement and what is “different” about Clark’s approach is his “passion” for New Haven.
“I've always loved New Haven and Yale. It was a privilege to be able to take the Union League to the next level,” Mancini said. “It was an opportunity to be part of the revitalization of Chapel Street and bring a new spirit to New Haven. We all know that restaurants provide vitality and spirit.”
He serves as senior advisor and managing director of the hotel group and has already brought two Michelin-starred chefs into the group.
Mancini said they are “coming full circle in terms of improving the cuisine, hospitality and atmosphere.”
“The big bones of the building are being upgraded,” Mancini said.
When guests noticed the dining room was too noisy, they added acoustic plaster.
“The journey never ends,” Clark said.
Clark said he “loves” being a 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” that “really wants to please people.”
Clark, the son of a lawyer and a theater teacher who used to be on stage, said he had “a love of beautiful things” and “found beauty in food and drink.”
He adds: “I have my day job.”
Regarding the restoration and renovation work that still needs to be done, Clark says: “To do something right, you can’t rush some things.”
He said patience is needed to get the final five percent done, which has to do with infrastructure.
For example, they're trying to create valet parking, but that would require turning part of Chapel Street into a one-way street.
He expects this process to begin in 2026.