Hudson Yards today announced new additions and new details regarding the highly anticipated Shops & Restaurants at Hudson Yards. Belcampo, the renowned organic meat company, will establish a signature restaurant and retail concept at Hudson Yards, representing their first location outside of California, and Citarella Gourmet Market is curating a new concept for the brand, Citarella Hudson Yards.
Also announced was the appointment of Chef Eunjo Park as executive chef of Momofuku’s forthcoming restaurant concept and the unveiling of celebrated New York Chef Michael Lomonaco’s restaurant concept to be named Hudson Yards Grill. The Hudson Yards dining collection, co-curated by Chef Thomas Keller and Related Urban President and CEO and restaurateur Kenneth A. Himmel, is an esteemed group of more than two dozen restaurant and food concepts in Manhattan’s newest neighborhood, opening in March 2019. “We have been working with some of the most creative minds in the culinary world on the Hudson Yards dining collection, who are sure to establish the neighborhood as a one-of-a-kind international culinary destination,” said Kenneth A. Himmel, restaurateur and President and CEO of Related Urban, the mixed-use division of Related Companies.
“The announcement of these new exciting concepts and celebrated chefs do just that, providing New York City’s residents and visitors with new, unique dining experiences that will only be available at Hudson Yards.” Belcampo’s Hudson Yards location will be the brand’s first outside the state of California. Belcampo’s Hudson Yards culinary program will feature elegant, rustic cuisine in a fine casual restaurant format, showcasing expertly butchered meats and seasonality. The brand’s menu will offer both classic and globally inspired dishes including Belcampo’s acclaimed “Fast Burger” and riffs on comfort food favorites from France to the Philippines with organic, humanely raised meat sourced directly from Belcampo Farms in the Shasta Valley. Additionally, items such as packaged sausages and the brand’s signature bone broth blend will be available for take-away along with a selection of specialty food items to complement home cooked meals. Belcampo’s meat comes straight from their state-of-the-art butchery facility, which is certified Organic by CCOF and Humane by the Animal Welfare Association, for a completely vertically integrated business model – the first of its kind in butchery. Belcampo will be located on the fourth floor of the Shops & Restaurants at Hudson Yards.
“We’re excited and honored to partner with Related on our brand’s debut in New York City. So many cultural transformations in the U.S. originate there and Belcampo is changing how America produces meat. Our new location at Hudson Yards is a step towards driving the adoption of our products and practices at a larger scale,” said Co-Founder and CEO Anya Fernald. Fernald adds, “Our farming systems are about optimizing the health qualities of meat, producing it in a way that is regenerative for the environment and ensuring optimal animal welfare for food you can feel good about enjoying often. For the Hudson Yards resident or office tenant who is eating two or even three meals a day at Hudson Yards, it's an ideal offering – healthy and protein heavy – really designed for everyday dining.”
Family run Citarella Gourmet Markets, a New York institution, is opening its eighth location, Citarella Hudson Yards, found on the second floor of the Shops & Restaurants. The newly-concepted 10,500-square-foot market will include the best seafood, meat, chef-prepared foods and pastries as well as Citarella wine and spirits. In addition, Citarella Hudson Yards will feature a new model for the company, offering options such as steamed lobsters, a raw bar and grilled whole fish, showcasing the brand’s seafood roots. “After 35 years, I’m thrilled to be opening a new market back in the city. We’ve opened stores in the Hamptons and Connecticut. But bringing what we do best to those who work, live and visit in this great, new neighborhood in Manhattan is a perfect next step for us,” said Joe Gurrera, Citarella owner.
Adjacent to Belcampo on the fourth floor of the Shops & Restaurants at Hudson Yards, Chef Michael Lomonaco’s Hudson Yards Grill, a partnership with Himmel Hospitality Group, will be a casual, accessible and approachable American restaurant that celebrates the bounty of the table. The restaurant’s menu will feature refined renditions of classic dishes, reflective of New York City’s diverse culinary history. “Hudson Yards Grill will bring a warm and welcoming American brasserie to the city’s newest neighborhood,” said Michael Lomonaco, Hudson Yards Grill chef/partner. “I’m looking forward to offering a menu with something for everyone and for any occasion, from a quick bite to an unhurried meal.” Chris Himmel, partner at Hudson Yards Grill and President of Himmel Hospitality Group, said, “We are thrilled at the opportunity to partner with Chef Michael Lomonaco, someone I have personally admired and enjoyed a very special relationship with for many years. Together we will bring to Hudson Yards a casual, accessible and approachable restaurant providing an atmosphere of warm and gracious hospitality. A carefully curated wine program as well as an inventive craft cocktail program will serve as the perfect complements to Chef Michael’s cuisine featuring refined renditions of classic dishes creating a casual sophistication and inviting warmth that makes room for all at the table.”
Additionally, David Chang, Momofuku chef and founder, has tapped Eunjo “Jo” Park to be the executive chef of the brand’s forthcoming restaurant at Hudson Yards. Born in Seoul, Korea, Chef Park has worked at some of the world’s most celebrated restaurants. In the United States, this includes Daniel, Le Bec Fin, Per Se, and Momofuku Ko; and in Korea, she has worked for Gaon, a three-Michelin-star restaurant in Seoul, and Chunjinam Hermitage at Baekyangsa Temple, under Monk Jeong Kwan. Momofuku’s project at Hudson Yards will span over 5,000 square feet on the fifth floor of the Shops & Restaurants at Hudson Yards and will feature a takeaway option in addition to the main restaurant concept. The Hudson Yards dining collection will be housed primarily in the one-million-square-foot Shops & Restaurants, anchored by New York City’s first Neiman Marcus. The expanded dining collection throughout the 28-acre neighborhood will also include establishments at 35 Hudson Yards and 50 Hudson Yards, and additional cafés and fast-casual offerings at 10 Hudson Yards, 50 Hudson Yards and 55 Hudson Yards.
In addition to Belcampo, Hudson Yards Grill, Citarella Hudson Yards and Momofuku’s concept, Hudson Yards’ forthcoming dining concepts also include José Andrés’ ThinkFoodGroup and brothers Ferran and Albert Adrià’s Mercado Little Spain, a 35,000-square-foot Spanish Market; TAK Room from Thomas Keller Restaurant Group; Estiatorio Milos from Chef Costas Spiliadis; as well as concepts from UK-based rhubarb and D&D London, and more.
In addition, Sweetgreen recently opened an outpost in 10 Hudson Yards. The hand-selected group offers a variety of cuisines and experiences, offering fast casual to fine dining from the early morning hours to late into the evening, catering to the distinct needs of building a full-service neighborhood. For more information on Hudson Yards, please visit www.HudsonYardsNewYork.com. For more information about Hudson Yards, including accessing high-resolution images and renderings, please visit: https://related.app.box.com/s/vzztkolraobv61pqnzslqdheraikswqj.
ABOUT HUDSON YARDS: Hudson Yards is being developed by Related Companies and Oxford Properties Group and is a new neighborhood on Manhattan’s West Side. The largest private development in the United States, Hudson Yards comprises more than 18 million square feet of mixed-use development. Hudson Yards includes over 100 shops and restaurants, including New York City’s first Neiman Marcus and signature restaurants and food experiences by Chefs and restaurateurs Thomas Keller; José Andrés; David Chang; Michael Lomonaco; Costas Spiliadis; rhubarb and Chef Dan Doherty; and D&D London; approximately 4,000 residences; 14-acres of public open space; a unique cultural space; a 750-seat public school and an Equinox Hotel® with more than 200 rooms – all offering unparalleled amenities for residents, employees and guests.
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