Restaurants at New York’s Hudson Yards Have a Big Plan to Feed Office Workers

Image result for hudson yards

“More details are emerging about the dining roster at the $25 billion Hudson Yards project, and as a food editor who also happens to be a native New Yorker, I can say that it’s time to get very excited. By mid-March the megaproject’s 25 restaurants and food concepts, from José Andrés’s Mercado Little Spain food hall to the fish temple Estiatorio Milos, should be open.

Hudson Yards anticipates more than 40,000 employees arriving to work daily—a new epicenter of Manhattan supporting companies from Steve Cohen’s Point72 Asset Management to Tapestry, VaynerMedia, and Alphabet’s Sidewalk Labs.

The question of feeding all those workers, as well as the thousands of residents and tourists who will be flowing through the 1-million-square-foot space, has obsessed Kevin Stuessi, vice president at Related Companies LP, the real estate company developing the project. He’s determined that most of the restaurants will have continuous service, starting at about 11:30 a.m., with late-night menus planned.

Following an exclusive hard hat tour in early September, Stuessi and Related Urban CEO Kenneth Himmel shared some of the most exciting details of the project’s signature concepts.”

Read more here.

Rare Wine Auctions Show No Signs of Slowing

While Burgundy continues to reign at rare wine auctions, top Bordeauxs like Pétrus are seeing higher prices.

“In the third quarter of 2018, global sales of fine and rare wine at auction totaled $70.4 million, up a whopping 31 percent over 2017’s third-quarter total of $53.7 million. U.S. sales totaled $36.1 million, up 19.1 percent. Hong Kong sales rose 49 percent, to $26.3 million, and London sales increased by 40 percent to $8 million. As in the previous two quarters, pristine single-owner cellars and winery-direct consignments generated much of the heated bidding.”

“Acker Merrall & Condit’s first September sale, held in New York, brought in $7.2 million against a presale high estimate of $7.3 million. It was 96 percent sold. “Burgundy didn’t take a vacation this summer,” quipped Acker Merrall and Condit CEO John Kapon, in a statement. All 25 of his sale’s top lots hailed from the French region.”

View more here.

At Zauo, Diners Can Catch Their Own Dinners

“It’s catch-and-relish, not catch-and-release, at this new Japanese import. Customers can opt for baited hooks to snag rainbow trout, salmon trout, fluke, shrimp, flounder, farmed striped bass, rockfish, lobster or abalone swimming in the pools. Or a staff member can lend a hand. (Prices are $16 to $125 if they do the fishing, and $12 to $110 if you fish.) The chefs then prepare the seafood to order, salt-grilled, simmered in soy sauce, sashimi or tempura. Whimsically instructive menu cards provide guidance. The restaurant, which has 13 locations in Japan, was introduced there in 1993 by a company called Harbor House: The New York restaurant is its first branch outside that country. Takuya Takahashi, whose father was the founder, is president of the New York branch. A narrow but soaring space, the restaurant has a fish tank opposite the bar on the ground floor, and two more tanks on a loftlike second floor. The hull of an immense, hand-built polished wooden boat hangs from the ceiling. In addition to the freshly caught seafood, the menu offers a vast array of Japanese standbys, mostly seafood, including salads, sushi, hand rolls and rice and noodle dishes”.

View more here.

Restaurants Are the Next Big Coworking Trend

Spacious members working at Crave Fishbar in New York City’s Upper West Side.

“If you walk past Crave Fishbar on a weekday afternoon, you might make the mistake of thinking it’s open for lunch. The restaurant, located on New York City’s Upper West Side, certainly looks busy enough. On a recent Thursday visit, I counted a few dozen people sitting in the restaurant’s booths or at the bar. Most of them were hunched over their laptops. A few were quietly taking phone calls. Curiously, no one was talking, no one was eating, and no one was there for lunch.

Crave has gotten into the coworking business. In April, the restaurant partnered with a startup called Spacious to transform its dining room into a weekday workspace. After all, in an age where everyone seems to have a side hustle, why shouldn’t a restaurant? Founded in 2016, Spacious bills itself as a cheaper, more flexible alternative to traditional coworking spaces like WeWork.”

“Brian Owens, the restaurant’s owner, said the Spacious partnership has been a welcome source of revenue in an industry where profit margins are tight. Crave has another location, in Midtown East, which is open for lunch because it’s near offices and other businesses. But the Upper West Side, Owens said, is a dead zone on weekday afternoons.”

Read more here.

Dunkin’s Espresso Flavors Craft Beer For Fall

Screen Shot 2018-10-05 at 9.16.25 AM.png

The two iconic beverage brands have come together for the first time to launch a balanced, malty tasting, smooth brew starting October 1. The 12 ounce bottles and drafts will be available throughout the fall season, at select retail locations across the Eastern U.S.

Harpoon Dunkin’ Coffee Porter first premiered September 27 at Dunk-toberfest, the aptly named introduction to Harpoon’s annual Octoberfest event.The new, 6% ABV Dunkin’ Porter has a smooth mouthfeel with aromas of espresso and dark chocolate. The brew pairs perfectly with fall favorites like hearty stews, seasonal desserts, tailgating and, Dunkin’s signature donuts.

View more here.

102-year-old Orwasher’s Bakery is preserving NYC nostalgia while adapting to the times

“The original Upper East Side location of Orwasher’s opened in 1916 on East 78th Street between 1st and 2nd Avenues by a Hungarian immigrant named Abraham Orwasher when a swatch of Yorkville was known as “Little Hungary.” The Orwashers used family recipes for the high-quality rye, black, and grain breads of their homeland, baking them all in a basement brick oven and delivering the loaves by horse and carriage. Thought the Upper East Side location looks small from the outside, there were, literally, millions of pounds of dough being mixed there. Doing a quick calculation, Keith estimates that this amounted to more than 10 million loaves of bread over its 103-year history. Today, Orwasher’s churns out between 9,000 and 10,000 loaves a day!”

“He describes the vintage East Side store as “an oasis.” When you walk in, “it seems like you’re going to a country store in Vermont.” But even though the 1,200-square-foot West Side location on the corner of 81st and Amsterdam is a bit more modern, the customer base is quite similar. A lot of people used to travel across town and now have a store closer.”

Read more here.

How Hudson Yards Chose Its 25 Restaurants

“On March 14, 2019, Hudson Yards will fully open its eastern portion. Twenty-five restaurants will fire up the stoves. More than 100 stores will fling open their doors. Marquee companies like BlackRock, Wells Fargo, and HBO will occupy office space. An entirely new neighborhood will spring into existence in what seems like an instant.

In reality, though, it’s taken mega-developer Related Companies over a decade to get to this moment. In that time, Hudson Yards — the stagnant rail yard area between 30th and 34th streets and 10th and 12th avenues — has turned into a modern adult playground of luxury retailers and restaurants, park space, and public events that have come to fruition through the vision of Related Urban CEO Kenneth Himmel.”

“Everything is designed to pull people in and up: the escalators, the open floor plan, Neiman Marcus starting on level five, the Keller and Estiatorio Milos flagships on five and six. Restaurants on higher floors are common in other countries, especially in Asia, but the format has not quite caught on in the United States — yet, if Himmel has his way.”

Read more here.