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Union Fare Signs a Lease on a Hudson Yards Location — and More Intel

Plus an all-felt bodega at The High Line

Union Fare
The original Union Fare at 7 East 17th Street
Robert Sietsema
Melissa McCart is the editor for Eater New York.

Union Fare to open a second location near Hudson Yards

Union Fare is expanding to a second space, a 30,000 square-foot location near the High Line entrance by Hudson Yards at 535 West 28th Street. The venue, called Union Fare at 28th Street, expected to open in late 2017, will feature a new American restaurant, a French spot, an oyster and champagne bar at Fog Cutter, and a cocktail bar with small plates called Bar Coquette. Owner Will Kim is working with Blank Design on the space; the details are being finalized.

Welcome Conference is today

It’s the fourth annual Welcome Conference today at Alice Tully Hall, the hospitality summit created by Will Guidara of Eleven Madison Park and Anthony Rudolf of Journee. The lineup includes Sean Brock of Husk/McCrady’s/Minero in Charleston/Nashville/Atlanta along with Momofuku’s David Chang and Richard Melman of Lettuce Entertain You. If you don’t have tickets , you can watch the “Conflict and Change” livestream over on OpenTable.


Starting today from 8 a.m. to 8 p.m. at The Standard at The High Line (848 Washington Street), there’s a new bodega called 8 ‘til Late, an art installation from Lucy Sparrow in which everything is made of felt: “The store will contain 8,000 purchasable items, all made of felt. Snickers bar? Felt. Pack of Marlboros? Felt. Liter of milk? Felt. Bodega cat? Felt, probably.” Chances are you’ll meet Sparrow behind the register.

Ligaya Mishan also likes Western Yunnan Crossing Bridge Noodle

Ligaya Mishan reviews Western Yunnan Crossing Bridge Noodle in Sunset Park a few weeks after Robert Sietsema did a first look. She notes, “The owners, Tara Chen and her younger brother, Yong Ting Chen, the chef, are natives not of Yunnan but of Fujian Province, on China’s southeast coast, like many of the neighborhood’s recent immigrants. The restaurant, it turns out, is a franchise of a chain in China. Mr. Chen, the chef, studied hard to learn the recipes.”

Empire Diner now serves all-day breakfast

Empire Diner from John DeLucie is now open for breakfast, lunch, and weekend brunch with an all-day menu starting at 8 a.m. until dinner, seven days a week. It includes baked goods, pressed juices, breakfast mains, small plates, salads, and breakfast sides.

It’s Negroni week

Today is the first day of Negroni Week with Dante (79-81 MacDougal Street) in the West Village slinging $10 Negroni Sessions all day, with a $1 from each drink this week donated to charity.

Ribs for kids in Southhampton

Chef Jonathan Waxman is hosting a charity barbecue event, Ribs for Kids, July 15 from 6 to 11 p.m. in Southampton at 1610 Meadow Lane. It benefits Pop.Earth, a non-profit that offers low cost to free holistic options to people with autism and developmental disorders. Participating chefs are Top Chef Master Franklin Becker, Hearth’s Marco Canora, Paowalla’s Floyd Cardoz, Balthazar’s Shane McBride, Butter’s Alex Guarnaschelli, and more. Tickets start at $500 with $100 off for purchases before June 15.

Breakfast sandwiches are now breakfast tartines

Eggslut sandwiches are no longer an option at Chefs Club Counter (62 Spring Street) but you can find entirely new items like the farmer, with asparagus, avocado, and a sunny-side up egg on toast, at the location helmed by chef Alvin Cailan during the day, a pop-up of the soon-to-open brick and mortar spot called Paper Planes.