Related Companies and Oxford Properties Group announced the latest chefs and restaurateurs that will be a part of a collection of 25 restaurant and food concepts at Hudson Yards.
Opening in late 2018, signature restaurants include Chef Thomas Keller’s classic American restaurant, a new concept from David Chang’s Momofuku, Chef Costas Spiliadis’ Greek seafood restaurant Estiatorio Milos, a modern brasserie concept from D&D London, and an American Grill concept from Chef Michael Lomonaco.
And in partnership with Related Companies and Oxford Properties Group, José Andrés’ ThinkFoodGroup will debut a unique new Spanish concept, representing a creative collaboration between Andrés and brothers Ferran and Albert Adrià.
This 35,000 s/f gathering place, celebrating all things España, marks the Adriàs’ first U.S. endeavor.
In 2019, the first U.S. restaurant from Juan Santa Cruz’ Santa Cruz Co. will join the collection and anchor 35 Hudson Yards, home to residences and the inaugural Equinox Hotel. Additional eateries will be unveiled throughout the coming year. The Hudson Yards restaurant collection will be housed primarily in the one-million-square-foot Shops & Restaurants, anchored by Neiman Marcus and designed by Elkus Manfredi Architects.
Andrés’ Spanish concept will anchor 10 Hudson Yards just under the High Line. Additional restaurants are planned for 35 Hudson Yards and 50 Hudson Yards, and other cafés and fast-casual offerings will be located at 55 Hudson Yards, 50 Hudson Yards, 10 Hudson Yards and the pavilion in the Public Square and Gardens.
The collection will include signature restaurants designed by world-class architects and designers, as well as eateries and best-in-class quick service locations, including Bouchon Bakery and Jack’s Stir Brew Coffee.
These concepts will range in size from 350 to 16,000 s/f and offer a variety of cuisines and experiences morning to night throughout the new neighborhood. Several of the restaurants will offer outdoor dining.
Co-curated by Chef Keller and Related Urban President and CEO and restaurateur Kenneth A. Himmel, the full collection will establish Hudson Yards as a global culinary destination.
“Exceptional dining experiences are extremely important in curating not only the restaurant collection, but the new neighborhood we are creating, and we are thrilled with the caliber of chefs and restaurateurs that will be coming to Hudson Yards. These chefs and restaurateurs represent the most creative and visionary leaders both in this industry and around the world,” said Himmel, restaurateur and President of Related Urban, the mixed-use division of Related Companies. “Our approach went well beyond the best chefs and restaurateurs, we wanted to ensure we offered a diverse array of global cuisine and experiences that catered to our residents, employees and visitors’ lifestyles. Everything from your morning coffee and pastry to weekend brunch, happy hour and late-night dining will be available at Hudson Yards – all offering unique experiences. Hudson Yards is sure to become Manhattan’s newest and most unique culinary destination.”
Chef Keller said, “We’ve been working for over two years to develop a varied collection of experiences and cuisines within Hudson Yards, a neighborhood destination that will serve New Yorkers and visitors alike. With some of today’s most compelling chefs and restaurateurs on board, I’m excited to be part of such an inspiring space that represents the future of New York City.”
Andrés said, “I’ve dreamed of opening in New York since I first came here as a boy of 19. And I cannot wait to tell the story of Spain to my adopted home of America in this iconic new neighborhood. And to do this with my friends, my mentor Ferrán and his brother Albert…such an honor and so much fun.
“Hudson Yards is the perfect confluence of retail, restaurants, chefs, beautiful buildings and architects that all tell a connected story. I am so excited to be coming to this new Hudson Yards neighborhood and help make this big dream happen.”
Momofuku’s new project at Hudson Yards will span over 5,000 s/f and will draw influence from all over the world, including the United States, Korea and Japan. The restaurant will feature a more formal dining room as well as a new takeaway concept.
David Chang, chef and founder said, “Hudson Yards is a story of transformation. I think we need to do things a little bit differently and have bolder, bigger visions. This is exactly what Hudson Yards is to me. I think it’s going to have a world-class food program and I’m really honored to be part of that.”
Chef Michael Lomonaco said, “As a native New Yorker and a proud New York chef, I’m honored to take part in this reinvention of the city that starts with Hudson Yards.”