Since our last High Line guide came out, the popular elevated park and surrounding area have seen some interesting food-related developments. In addition to various restaurant openings in Chelsea and the Meatpacking District, Chelsea Market has seen some interesting new offerings, and vendors have started selling food on the High Line itself. So where should you eat while walking the High Line? With the Meatpacking District on one end and Chelsea on the other, you've got options. Here are our picks.
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On first glance, it would seem an odd choice. However, they seem to have given her freedom to create some forward-thinking desserts. One such example is a Quark Cheesecake ($11) made with a fresh, drained cow milk cheese formed from warm, sour milk.
Yup, it's hot this week. Defcon 1 hot. Hairdryer blowing in your face all day hot. To find an antidote to heat like this, I turned to a food city that's no stranger to super-hot, humid weather—New Orleans.
I can't say I ever expected to find a particularly forward-thinking cocktail program in the Meatpacking District. But I also can't say I ever expected to find Aaron Polsky in the Meatpacking District. Polsky, who you may recognize from his work at Neta or Amor y Amargo, was brought in to develop a cocktail program that was "cutting-edge and delicious," he told us, "but could also handle the volume of a 200-seat restaurant."
The High Line's spring hours kicked off earlier this month, and they brought some new faces (and some beloved returning ones) to the park's food scene. We took a recent sunny day as a chance to check them out; here's this year's lineup and vendor open hours.
Here's one late night sandwich that isn't a greasebomb. Good for lunch as well.
Count them. There are exactly nine ping pong ball-sized doughnuts, a cascading carnival hot from the fryer. These are ricotta doughnuts ($16) with deeply browned exteriors that crunch into a fluffy poofs.
Zampa isn't the sort of restaurant you'd expect to find on the edge of the Meatpacking District. Specializing in cheese, charcuterie, and wine, it's made for the kind of date in which you want to show you care without coming off as overly committed.
Some sandwiches boast one ingredient so great that other less-than-perfect participants can be overlooked. Such is the case with the Egg and Merguez ($14) sandwich from Café Gitane.
New to Del Posto's menu this season is Torta di Zucca ($12), a creation with savory flavors more often found in that classic fall dish of pumpkin ravioli with brown butter and sage.
You may have seen that Roberta's is doing a pizza pop-up at the Urbanspace Meatpacking market, but here are some more details from Roberta's mobile capo Anthony Falco.
For a neighborhood so seemingly devoted to the concept of nightlife (and everything that it aspires to be), the Meatpacking District is surprisingly bereft of the kinds of cheap, junky midnight snacks that party animals know and love. But here are ten great ones—everything from burgers and pizza to 24 hour kebabs and high class French pastry—to satisfy your late night urges.
Urbanspace Meatpacking is the new food and retail pop-up under the South end of the High Line, put on by the same organization as Dekalb Market and Madison Square Eats. Take a look at some of the bites you can find there.
Behind the Scenes Burger Tour with Pat LaFrieda, Part 3: The Smashed Burger at Bill's Bar and Burger
What do you do when you want to make a great burger, but you also want to get it on the table in five minutes? Smash the patty to a pancake-like thickness and sear it hard and fast on a ripping hot griddle. We went behind the scenes at Bill's to learn how this great smash burger gets made.
Edamame dumplings and Cantonese spring rolls: breakfast of champions? Yes, and it's called dim sum. More and more frequently, traces of dim sum can be found in dinner menus throughout the US, and we're not complaining. In fact, we recently snuck into a restaurant kitchen to see how the small dishes are made. Carey Jones even made some dim sum herself, under the careful guidance of Chef Yang Huang of Buddakan.
This is the aftermath. This is what happens after you drop the spoonful of housemade creamy peanut butter ice cream into the heart of the soufflé ($12). It's hot and cold all at once, a steamy soufflé that not surprisingly tastes exactly like a Reese's peanut butter cup. Dig in and dig quick. The soufflé offers a crisp surface with an airy and delicate interior.
Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour.
A common complaint about the food of another nation, when cooked in America, is that it's not gutsy enough. Not as spicy or fish-sauce-y or buttery or Sichuan peppercorn-ed or smoky or sour as in its home country. Luckily, that's not a malady that afflicts the Wok-Fried Kangkong ($12) at Fatty Crab.
It's the non-beef components and the condiments that define and determine a slider's greatness and potential for serious deliciousness (though if the meat is overcooked or too lean, those are problems that can't entirely be overcome)and at Bill's Bar and Burger all these components work together like a great jazz rhythm section.
It's been a year since Eddie's Pizza Truck launched. They've now got a permanent gig at The Lot On Tap, the open-air bar/food truck scene under the 30th street end of the High Line park that runs from the Meat Packing district to Chelsea. How do they stack up these days?