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What to Expect at the New Food Hall From Jose Andres and the Adria Bros.

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Multiple restaurants and counters will allow visitors to "taste Spain in just one space"

Albert Adria Courtesy Groupo BCN 5.0

Over on Eater National, Albert Adria Explains it All — revealing new details about the 35,000-square-foot Hudson Yards Food Hall with a Spanish bent that he will steer with his brother Ferran and D.C.-based chef José Andrés. The brothers are among the most well-known modernist chefs in the world, and it will be the first time they will be in NYC.

Expect several restaurants in the space — potentially one specializing in rice, a Spanish-style fried food restaurant, and one serving hot chocolate and old-school cakes. Adria tells Eater that he also wants people to dine at counter spaces, similar to the Pinxto bar in La Boqueria Market in Barcelona.

Adria says they’d been thinking of opening something in New York for the last 15 years. “The key factor in our decision has been our blind trust in José Andrés. JR [as they call him in the El Bulli circle] is like family for us; we can say it is a very sentimental project and also a very special one,” he says. “I think about my parents, who recently passed away, and I am trying to imagine how happy they would have been to see us working on something like this in New York City. It is like a dream.”

They’re still working out details about the project that’s on track to open in 2018. He explains:

Nowadays everything is up in the air. We have no details finalized. Can you imagine that we decided to go ahead through a Skype meeting just one day before the public announcement?[Laughs] We have not discussed details about money and we don’t even know the name!

But we know that the project will be developed in Barcelona starting in September 2017, with the idea of opening [in New York City] around October 2018. This way we can conceptualize it together and I don’t have to go away from my business.

After my experience with Heart, with such a big multi-concept space, I have realized how important it is not to fail in the development stage for any project. In the case of Hudson Yards, we also have a huge space which will include, preliminarily, three different spaces:

1. Market space, similar to the Spanish gastronomic markets, like San Miguel Market in Madrid, in which you can eat great product in different stands;

2. Counter space, in which you will be able to eat in a gastronomic bar [on the counter], such as the Pinocho bar in La Boqueria Market in Barcelona;

3.Restaurant space. We will probably have more than one restaurant, because our aim is cultural. Our guests will be able to taste Spain in just one space, so we are thinking about a rice-specialized restaurant, a Basque-style grill house [asador, a Spanish-style fried food restaurant, a space for the Spanish omelet], maybe even a traditional Catalan “granja,” in which you can have a hot chocolate with the classic old-style cakes [bizcochos de soletilla or melindros].

Thomas Keller cherry-picked the restaurateurs involved in the Midtown West project, which will include David Chang, Costas Spiliadis, and Michael Lomonaco. Hudson Yards will include over 100 shops and restaurants, 4,000 residences, 14 acres of public open space, a public school, and a luxury hotel.

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