First Look at Hudson Hall, a Tavern on the Green Chef’s College Cafeteria

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.

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

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

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

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
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

First Look at Hudson Hall, a Tavern on the Green Chef’s College Cafeteria