Whatever Todd English Is Doing At The Plaza Food Hall, It's Working
If we were Todd English's Food Hall at The Plaza, we'd be patting ourselves on the back right now. After a successful opening back in June 2010, the dining concept has literally taken off, forcing regulars to wait 45 minutes just to sit down for lunch on a weekday, according to the New York Times.
Now, the Food Hall is set to get even bigger. Rolling out a two-part expansion plan over the next six months, the concourse will benefit from 3500 additional square feet, making way for 132 more seats. Popping up in the space next week will be a brand new pasta bar, a 17-seat cocktail bar, cheese and charcuiterie shop, and 28 rentable wine lockers.
And while in the past, the hotel's basement has proven to be the kiss of death for many high-end shops, part of the Food Hall's expansion includes a retail component selling items like pasta, flatbread, soup and tapenade—all made on the premises.
While in the past, the hotel's basement has proven to be the kiss of death for many high-end shops, part of the Food Hall's expansion will include a retail space selling items like pasta, flatbread, soup and tapenade—all made on the premises.
Next spring, however—and this is sure to draw in hoards of crowds come April—an array of successful independent food retailers, many of their names already familiar to food-loving New Yorkers, will pop up in the renovated space. Luke's Lobster, Sushi of Gari, No. 7 Sub, Lady M Cake Boutique, and others, have all been recruited to add their magic to the mix.
The end result, we're pretty sure, will be appealing enough to make us want to spend all our lunches there. And dinners, and breakfast, and midnight snacks.