Dan Doherty

British chef Dan Doherty and Rhubarb hospitality group in March will open a 5,800-square-foot restaurant at the Shops and Restaurants at Hudson Yards.

The future home of Neiman Marcus’ inaugural flagship in Manhattan will have ample food options to fuel potentially lengthy shopping sprees.

A second Rhubarb restaurant concept totaling 10,000 square feet is set to bow in 2020 at 30 Hudson Yards. The as-yet unnamed restaurant will occupy the top two floors of the tallest tower at the city-within-city on Manhattan’s far West Side.

Restaurants and eateries at the Shops will include restaurants from David Chang, D&D London and Michael Lomonico; chef Costas Spiliadis’ Estiatorio Milo, and chef Thomas Keller’s Bouchon Bakery and TAK Room. Keller has been instrumental in choosing food and beverage purveyors at Hudson Yards.

The Rhubarb restaurant on the Shops’ fifth floor will have an Asian bent, with Singapore chili crab croquettes and beef filet, chili, daikon and soy-cured egg. The sweeping interiors will be finished with natural textured materials and teal screens.

“I love New York and have always been a fan of the food scene there,” Doherty said. “I was excited when Rhubarb approached me to work as chef partner on the Hudson Yards project. It’s an incredible site, and with an all-day offer, there’s something for everyone. I can’t wait to get in the kitchen.”

Kenneth Himmel, president and chief executive officer of Related Urban, has made food and dining a centerpiece of the Hudson Yards project.

”When we began curating the Hudson Yards dining collection, we knew this neighborhood would need a diverse mix of cuisines to appeal to our residents, employees and visitors,” he said. “I have no doubt that together, chef Dan Doherty and Rhubarb will bring a new and exciting culinary experience to Manhattan’s West Side.”

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