September Customer Spotlight, STATE Grill and Bar!
Elevated Dining at the Empire State Building
There are few restaurant locations more iconic than the Empire State Building. Located on the ground level of one of New York City’s most recognizable landmarks, STATE Grill and Bar combines classic American cuisine, seasonal ingredients and modern culinary techniques in a setting that is unmistakably New York.
For Tri-State Marketing, helping restaurants like STATE find the right equipment for their operation is about more than selecting a piece of equipment. It’s about understanding the kitchen, the menu, the volume and the demands placed on the culinary team, as well as finding a solution that can keep up.
A New York Restaurant with a Rich History
STATE Grill and Bar opened in 2014 as part of the transformation of the Empire State Building’s ground-level dining experience. From the beginning, the restaurant placed an emphasis on New York ingredients and supporting local farmers, producers, brewers and purveyors.
Today, STATE continues that philosophy while offering a modern take on familiar favorites. Its open kitchen allows guests to see the culinary team at work, while the restaurant also supports private events and catering throughout the Empire State Building.
The restaurant's location creates a unique set of demands. STATE serves restaurant guests while also supporting events and catering within a building that welcomes thousands of people every day. In 2026, Bon Appétit highlighted the operation in its On the Line series, showcasing Executive Chef Morgan Jarrett and the culinary operation behind feeding the people who work in and visit the Empire State Building.
Chef Morgan Jarrett
At the center of STATE's culinary operation is Executive Chef Morgan Jarrett, whose cooking reflects her appreciation for seasonal ingredients, sustainability and the connection between food and its source.
Originally from rural Texas, Chef Morgan developed an appreciation for agriculture and food sourcing at an early age. She later studied at the French Culinary Institute in Manhattan and worked with a number of New York chefs and food-focused organizations, including the Brooklyn Botanic Garden's Yellow Magnolia Café.
Chef Morgan joined STATE Grill and Bar in 2019, bringing her farm-to-table approach and focus on sustainable cooking to the restaurant. Her work at STATE has included partnerships with local and sustainable producers, including urban mushroom farms and suppliers throughout New York and the region.
Her approach to cooking fits naturally with STATE's philosophy: celebrate classic dishes while embracing seasonal ingredients and new ideas.
A High-Performance Cooking Solution
To support STATE Grill and Bar's demanding kitchen, Tri-State Marketing Sales Rep John Rodriguez worked with the team on the purchase of their new RATIONAL double-stacked iCombi Pro units.
The RATIONAL iCombi Pro combines the capabilities of a convection oven and steamer with intelligent cooking technology. The system is designed to help professional kitchens manage a wide range of cooking applications, including roasting, baking, steaming, grilling and more, while maintaining consistent results.
For a busy operation like STATE, the combination of capacity, consistency and flexibility is especially valuable. The iCombi Pro's cooking intelligence can automatically adjust cooking parameters based on the food being prepared, while features such as iProductionManager help kitchen teams organize cooking processes and coordinate multiple dishes.
The double-stacked configuration provides STATE with expanded cooking capacity while making efficient use of valuable kitchen space, an important consideration in a high-volume Manhattan restaurant.
Partnership That Goes Beyond the Equipment
At Tri-State Marketing, we believe the right equipment starts with understanding the customer.
John's work with STATE Grill and Bar is a great example of that approach. By working directly with the culinary team and understanding the needs of the operation, Tri-State was able to help identify a RATIONAL solution that provides the capacity and flexibility needed in a demanding restaurant and catering environment.
From an iconic New York landmark to the kitchen behind the scenes, STATE Grill and Bar demonstrates what happens when great food, thoughtful culinary leadership and the right technology come together.
We're proud to have played a part in supporting Chef Morgan and the STATE Grill and Bar team, and we're excited to see what comes out of the kitchen next.
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