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High Street On Hudson

  1. foodievents
    Philly’s Pizzeria Beddia Will Come to New York for One NightThe pizza spot with a cult following will take over High Street on Hudson next week.
    By Nikita Richardson
  2. the dish
    High Street on Hudson’s Radish Tartine Is Spring on a PlateThis collaboration between the restaurant’s new baker Melissa Weller and new chef Mary Attea is all blushing-pink crunch and runny golden yolk.
    By Robin Raisfeld and Rob Patronite
  3. good carbs
    Bagel Maven Melissa Weller Is Baking Again in New York at High Street on HudsonWest Village brunch has never looked better.
    By Rob Patronite and Robin Raisfeld
  4. best of new york
    The Absolute Best Restaurant in the West VillageThe 10 best gems in the neighborhood.
    By Rob Patronite and Robin Raisfeld
  5. interviews
    The Chef Who Lost His Ability to CookTwo years after a devastating accident, Eli Kulp is relearning how to lead his kitchens.
    By Sierra Tishgart
  6. Listen
    Has New York Entered a Golden Age for Sandwiches?The answer: Yeah, probably. Here’s why.
    By Grub Street
  7. Projects
    The Hard-Core Ingredient More Chefs Are Serving As a Point of Pride“It’s hard for me to imagine that other people in the world have worked this hard for a sandwich.”
    By Sierra Tishgart
  8. Trendlet
    The Humble Bialy Steps Into the SpotlightThe bagel’s unboiled, center-smooshed, oniony cousin has been experiencing a recent revival.
    By Robin Raisfeld and Rob Patronite
  9. Hot Hot Hot
    High Street on Hudson’s New Dinner DishesStandout dishes include lamb tartare and sunflower-seed risotto.
    By Sierra Tishgart
  10. Lists
    The 15 Best Sandwiches of 2015This past year was (almost) all about porchetta, eggs on rolls, and porchetta-and-eggs on rolls.
    By Rob Patronite and Robin Raisfeld
  11. Openings
    High Street on Hudson Opens Next WeekChef Eli Kulp expects the new spinoff of the Philly original to establish its own identity.
    By Rob Patronite and Robin Raisfeld
  12. Fall Preview 2015
    This Will Be the Year of the BagelSadelle’s, Black Seed, and others revive the dying art of Jewish appetizing.
    By Robin Raisfeld and Rob Patronite