A few months ago, Chelsea tapas bar El Quinto Pino annexed a dining room next door to its 400 square foot bar. For the first time in its history, cooks didn't need to step outside to reach the walk-in fridge. And the extra space, a whole lot bigger than the original bar, allowed for real tables and chairs and, glory be!, a chance to sit down for a proper meal. Oh, and did I mention they take reservations?
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.
Stir Fried Corn with Egg Yolk is far too demure name for what turns out to be a platter-sized mountain of battered and fried corn kernels tossed with small, juicy pieces of similarly fried shrimp.
If you've been following our series on Smorgasburg pop-ups, you may be familiar with Bombay Sandwich Co., the stall dedicated to all-vegetarian Mumbai-inspired lunch and snack food with a healthy-ish edge. Earlier this month the owners of the company opened a permanent space in Chelsea devoted to sandwiches, salads, smoothies, and other lunch fare.
I'm a big stickler for properly cooked, ultra-fresh seafood at oyster bars like this, to the point where even the tiniest thing out of place can bring down the experience for me. At Cull & Pistol, they hit all of the classics just right, and even create new dishes that seem like they've existed forever.
Ken Oringer's five Boston area restaurants—including the flagship Clio in the Eliot Hotel, sashimi bar Uni, pizza and salumi bar Coppa, taqueria La Verded, and the original Toro in Boston's South End—are still key players in the Boston scene, but the new branch of Toro recently opened in Chelsea is his first move in New York. Here's a look at how their paella, a large-format dish in several variations, is made.
Dolce Gelateria pushes their vanilla gelato through a potato ricer to make Play-Doh-like spaghetti topped with fruit-flavored "pasta sauce" and gelato meatballs.
When Liddabit Sweets opened their new bricks and mortar store in Chelsea Market three weeks ago they also debuted a few new products, including a Chocolate Chip Toffee Cookie.
Don't go out of your way for this deli, but if you're nearby and in need of a quick, cheap bite, they have some sandwiches that will fill you up.
The mini-doughnut shop Doughnuttery opened in Chelsea Market last December, and though they've moved to a new space in the market, their menu is unchanged. That is they're still frying fresh doughnuts to order ($6 for six or $10 for 12) right in front of you with their stainless steel doughnut robot.
In order to get the most enjoyment out of a mille crepe cake, the layers should be soft and pliable. You should be able to cut through the entire cake with a dull fork without resistance or cream spilling out the sides. Cherry's crepe cake not only passes these tests, but also adds a few signature elements of its own.
You may be skeptical about a Chelsea Market taco stand, and we were too, but after trying most of the menu (gulps of horchata included), you can color us impressed.
French-born chef Alain Allegretti has lived in the Financial District and the Upper East Side but it's in Chelsea, where he's lived for three years, that he feels at home. There are galleries, the High Line and of course, plenty of places to eat. When he's not at his restaurant, Bistro La Promenade, which is located in the iconic London Terrace, he's often out supporting local businesses. Allegretti shared some of his favorites with Serious Eats this week.
The scallion pancakes at Legend are some of the best I've had of late, though they come with an opinion about what scallion pancakes should be.
I am always on the lookout for unique steak preparations to feature on Steakcraft, and I found three at Marble Lane in the Dream Hotel. In all three cases, the dish starts off with USDA Prime beef, dry aged for 28 days and infused with the flavors from Mexico and the American Southwest.
Foragers City Grocer has started carrying some of its own pastries, to great results.
This shiny, chewy cookie delivers a unique deep, dark chocolate flavor without any flour to get in the way.
Brisket guy Dan Delaney recently opened up a sandwich stall on the High Line serving brisket sandwiches and ribs. How is it? Good—quite good.
Intelligentsia's brownies, cookies, and pastries are worth the trip all on their own.
The other week when Ed and I stopped by Del Posto to check out their new gluten-free pasta options, I managed to sneak back into the kitchens afterwards to peep a quick look at how chef Matt Abdoo puts together what is quite possibly my favorite pasta dish on the menu (it's hard to choose). Check out how the Orecchiette with Lamb Neck Ragú and Orange Carrots is made, start to finish.