It’s big, it’s new and it’s ashy. Hudson Yards on Manhattan’s West Side is no ordinary food court
On paper, it sounds contrived: a Spanish-themed food court run by three celebrity chefs in an American mall. But The Shops and Restaurants at Hudson Yards is no ordinary mall, and Mercado Little Spain is much more than a standard shopping-centre dining precinct.
“What José Andrés and the Adrià brothers have done at Mercado Little Spain is really remarkable,” The New York Times food critic Pete Wells told me soon after my first visit to Hudson Yards. “There’s never been anything like it for Spanish food.”
New York has never seen anything quite like Hudson Yards, either. Work started seven years ago on the US$25-billion complex atop a railway depot, sandwiched between Chelsea and Hell’s Kitchen on Manhattan’s West Side. Early features include the mall, a 101-storey office tower, two towers of luxury apartments, a sliding-roof arts centre and a massive climbable sculpture known as the Vessel. Future plans include skyscrapers by Frank Gehry and Santiago Calatrava. By the time Hudson Yards is completed in 2024, it will be the largest private real-estate development in US history.
The 15 stalls and three restaurants that make up Mercado Little Spain are located on the ground floor of the seven-storey Shops and Restaurants at Hudson Yards, which houses 20 other eateries, many by well-known chefs. The mall is full of culinary ventures that shouldn’t quite work – but do.
Bu hikaye Gourmet Traveller dergisinin September 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Gourmet Traveller dergisinin September 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
