Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/1119718
PHOTO: ZACK DEZON PHOTO: ESTHER CRAIN PHOTO: ESTHER CRAIN 32 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com FAST CASUAL Citarella Citarella's roots go back to 1912, but this newest market from the New York-based specialty food purveyor has a bright, spa- cious, 21st century feel. The 10,500-square-foot, second-f loor space (approximately 8,000 feet devoted to retail) is divided into easy-to-navigate stations. The front-of-store produce sec- tion, two long hot and cold food bars, the bread and pastry counter, and the seafood counter with a wide selection of fresh and prepared foods beckon shoppers with daz- zling displays. The butchery at the rear of the store is a monument to meat; there's a ceiling-high "prime beef aging tower" that showcases slabs and cuts of beef. It's one of the busier spaces at Hudson Yards, with 60-80 employees and prices comparable to other Citarellas in the New York City area. Fuku This fried chicken mini-chain from David Chang and Momofuku serves up $10 to $18 boxes and $35 buckets of white or dark meat bird. Waffle fries, chickpea mac and cheese, rice and beans, and other sides run $3.50 each. It's popular, so expect a line. store tour RESTAURANTS Belcampo "We're raising a new standard" the sign says at the entrance to Belcampo. This sit-down and takeout spot on the fourth floor is the first New York City outpost of the Oakland, Calif.-based meat purveyor. Belcampo's poultry, beef, lamb, and pork come from the restaurant's 25,000-acre Calif. organic farm, where animals are treated with compassion and sustainably raised. Estiatorio Milos This highly rated Mediterranean seafood restaurant in East Midtown has opened a second eatery with a globally inspired menu so expensive, it doesn't even list the price of each dish. Milos Wine Bar, part of Estiatorio Milos, is one floor down via the interior staircase. Hudson Yards Grill American cuisine, signature cocktails, and featured draft beers for lunch and dinner in a comfortable, roomy sit-down space on the fourth floor. Kawi The highly anticipated, 130-seat fine dining space from David Chang and Momofuku serves Korean main courses and smaller plates from executive chef and Ko alumnus Jo Park. Among the inventive offerings are soy-marinated soft crabs, grilled short rib with sweet soy and pickled jalapeño, and wagyu ragu. Queensyard This U.K. import isn't just a sit-down res- taurant. Queensyard also features a cafe, private dining area, and bar. The menus vary at each different spot, but the overall theme is British-inspired comfort food for lunch, brunch, dinner, and cocktails. TAK Room Thomas Keller's latest dining experience seeks to capture the glamour of midcentury America, with velvet banquettes and a spiral staircase. The menu also has a nostalgic feel, with items like oysters Rockefeller, strip steak, and Dover sole. The Zodiac Room at Neiman Marcus This lunch and dinner spot provides a dreamy escape from shopping at this luxury retailer. Dishes include the store's famous popovers as well as salads, seafood, and house-made pasta. Afternoon tea is also available. Wild Ink East meets West at this Asian-inspired ven- ture, with a chic lounge and restaurant area with main courses as well as dim sum, small plates, and snacks on the lunch and dinner menus. THE OFFERINGS PHOTO: ESTHER CRAIN