Chef Michael Anthony of the Waldorf Astoria’s Lex Yard reimagined the hotel’s iconic Waldorf salad, first created in 1893 by maître d’ Oscar Tschirky, by prioritizing a “craveable” experience over flashy deconstruction. While honoring the original apples‑celery‑mayonnaise foundation (with later walnuts and grapes), Anthony’s seasonal fall version features honeycrisp apple strips, two kinds of grapes, caramelized walnuts, sunflower seeds, bias-cut celery, and gem lettuce in a lemon vinaigrette, all finished with grated and diced cheddar to add savory depth and a visual “veil” that draws the eye. The update complements the hotel’s painstaking eight-year renovation and celebrates the salad’s enduring place in culinary culture.