At the end of 2018, when the Hudson Yards project on New York’s West Side opens, the competition for a place in the city’s most desirable culinary scene will be fierce. Among the names already confirmed in various formats is David Chang, with a double concept in the style of the Momofuku Ssam Bar along with a formal dining room and a fast-casual takeout spot. Thomas Keller will manage two locations, bringing to New York the format he perfected in the Bouchon Bakery in Yountville, California, but at the same time, offering new concept fine dining dedicated to American tradition. With them will be Costas Spiliadis, Greek seafood restaurateur, planning Estiatorio Milos in a beautiful space with a terrace overlooking the Manhattan skyline.
Other spots include classics from American cuisine by Michael Lomonaco, a location of D&D London, along with coffee bars, pastry shops, a juice bar and a salad/organic space. Italian cucina will be represented by Cipriani, which already has many locations in the city and is a favorite with New Yorkers. Casual Italian dining will be in the hands of Gabby Karan De Felice and Gianpaolo De Felice who already have Tutto il giorno, a restaurant in Tribeca and in Southampton. Spanish chef Josè Andrés, who has a restaurant in Washington D.C and two dozen other locations, will appear in New York for the first time in a 35,000-square-foot food hallalong with the Adrià brothers, their debut in the United States. At Number 10, Hudson Yards, under the High Line, they will open a Spanish market and food hall with the motto, “Eat, drink, laugh, love.” The design will include outdoor spaces and will evoke the spirit of the Boqueria of Barcelona. Spanish artisans and top winemakers will create a wide selection of tapas and a wine bar. Certainly, the participation of Ferran and Albert Adrià will guarantee a slew of culinary surprises.
by Livia Montagnoli