While the city turns Tavern on the Green into a snack stand, its former executive chef Brian Young is launching a new restaurant in the Hudson Hotel. The hotel has converted its Hudson Cafeteria into what’s described as a “modern collegiate mess hall” complete with communal tables and self-service food bar. As you can see in our slideshow, cafeteria trays, lunch lady–esque uniforms, and an academia-themed video installation drive home the theme.
Young (who was also executive chef at Pop and Citarella) is offering upscale lunch food (the sliders are made with dry-aged Wagyu), in addition to dishes only Jamie Oliver would put on a school menu (white gazpacho, kiddies?). To top it all off, Frat Row drinks like kamikazes and lemon drops will be served as shots, cocktails, and even in pitchers. The city’s dining scene just gets classier and classier! Your menu is below.
Dinner
Roasted Tinkerbell Peppers
Buffala Mozzarella, Ultra Petite Arugula, Saba
Heirloom Spinach Salad
Crystal Greens, Old Chatham Bleu, Candied Marcona Almonds, Russian Dried Berries
Chopped Salad
Mixed Sustainable Grains, Confit Vegetable, Spanish Olive Oil and Meyer Lemon
Slow Poached Organic Quail “Egg Salad” Sandwich
Toasted Somun, Romaine Hearts, Ronnybrook Dijonaise
Yellow Tail Hamachi Crudo
Pastrami Spice, Pickled Beets
Today’s Artisanal Charcuterie & Cheese
A Variety of Marinated Olives
Frothy White Gazpacho
Red Grape Relish, Toasted Rye Croutons
Seared Ahi Tuna
Fennel Puree, Basil Olive Oil, Caper Berry, Cucumber Flower
Margherita Flat Bread
Buffalo Mozzarella, San Marzano Tomato Sauce, Compressed Basil
HUDSON Slider
Dry Aged and Wagyu, Cabot Clothbound Cheddar, Neuske Bacon, Special Sauce
Amish Chicken Confit Casserole
Pickle Ramps, Porcinis, Gigonda White Beans, Fennel Pollen
Peeky Toe Crab Salad Sandwich
Romesco Aioli, Celery, Petit Brioche Roll
Escolar
Olive Oil Poached, Water Spinach, 20 year old Sherry Vinegar
Cote de Boeuf
Four Story Farms Dry Aged Rib Eye, Yukon Gold Butter Puree, Red Wine Sauce
Breakfast
Assorted Breakfast Pastries & Artisanal Breads
Blueberry, Zucchini-Carrot and Banana Nut Muffins, Echire Butter Croissant, Pain au Chocolate, Apricot Scuffins, Orange-Date and Sweet Cream Scones and Pain au Rustic
Cereals with Hormone Free Ronny Brook Farms Milk
Chocolate Hazelnut Granola, High Fiber and HUDSON “Froot Loops”
Assorted Ronny Brook Farms Yogurt
Seasonal Fruit Frenzy
Cantaloupe
Honeydew
Watermelon
Pineapple
Bananas
Tangerines
Honey Crisp Apples
Butterscotch Pears
Artisanal Charcuterie
Salumeria Biellese
Dried Chorizo
Speck Proscuitto
Saucion Sec Basque
Rosette de Lyon
Artisanal Cheese
Old Chatham Ewe’s Bleu
Spring Brook Tartenaise
Old Chatham Camembert
Breakfast Supplements
Cornbeef Hash
Yukon Gold Potatoes
Baked Egg Custard
Sausage, Bacon and Cheese
Buttermilk-Ricotta Pancakes
Organic Warm Blueberry-Lemon Curd, Candied Almonds
Free Range Eggs
Caramelized Fingerlings, Neuske Bacon or Kurobuta Banger
Hudson Hall, in the Hudson New York, 356 West 58th St., nr. Ninth Ave.; 212-554-6500
