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Billionaire Developer Insists Hudson Yards Is Not Just for the Rich, Because Shake Shack

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Critic finds a heaping dish of Korean chicken stir-fry in Flushing — and more intel

Hudson Yards VIP Preview Celebration - Arrivals
Stephen Ross and Ken Himmel at Thursday night’s opening
Photo by Dimitrios Kambouris/Getty Images for Related

H&M and Shake Shack make Hudson Yards for everyone, according to billionaire Stephen Ross

Billionaire Stephen Ross — the man whose company built Hudson Yards — insists that the mega real estate development is not a playground for the rich, as it’s been labeled by critics. Yet it’s tough to support his claim: New condos range from $4 million to $32 million, and big-name hedge funds are poised to move into the office towers. (A small portion of apartments are designated for affordable housing.) The flagship Shops at Hudson Yards is also a seven-floor mall home to upscale brands like Fendi, and Dior, plus restaurants from high-end chefs like Thomas Keller. (In a New York profile also up today, Ross says he personally frequently dines at Per Se, Masa, and Porter House, sometimes barely leaving his penthouse at Time Warner Center.) But Ross tells Forbes there are other factors that make Hudson Yards an attraction for everyone, beyond just the wealthy, such as an outpost of Shake Shack and fast-fashion stores H&M and Zara. The development opens today to the public.

Critic praises Korean chicken stir-fry in Flushing

Times critic Ligaya Mishan finds an abundant meal at Doraon 1.5 Dak Galbi, where Korean spicy chicken stir-fry is cooked right at the table. The Flushing restaurant specializes in dak galbi, in which chicken thighs drenched in gochugaru, or sun-dried chiles, are stir-fried with cabbage, perilla leaves, rice cakes, and sweet potatoes on a deep grill pan at the center of each table, a style of cooking that mirrors popular South Korean restaurants. The result is a heaping plate of tender chicken — flavors of which play between “salt, sweetness and funk” — that’s large enough a serving for four.

Miznon’s Upper West Side spot opens next week

Israeli pita chain Miznon will open its Upper West Side location next week at 161 West 72nd St., between Amsterdam and Columbus avenues. The wildly popular counter-service restaurant with a location in Chelsea Market begins slinging pitas at its new outpost on Tuesday.

Gloria has a new chef, lunch menu, and happy hour

Hell’s Kitchen seafood restaurant Gloria has tapped native Long Islander Andy Keith as executive chef (Mission Chinese Food, Roberta’s, Flora Bar). The restaurant is also now open for lunch from 11:30 a.m. to 2:30 p.m., with options like a confit mackerel sandwich on deck. An “express lunch” menu includes a salad, sandwich, and espresso is for $30. And starting at 5 p.m., happy hour rolls in with $2 oysters and $6 beers until 6:30 p.m.

Openings, a closing, and a coming attraction

The Upper West Side is gaining a new Shanghainese restaurant called Tri Dim Shanghai, which will move into 467 Columbus Ave., between 82nd and 83rd streets. The restaurant also serves Sichuan dishes and dim sum at its Upper East Side location. Meanwhile, Two Boots Pizzeria on 95th Street and Broadway has closed; there’s a marshal’s notice posted on its door. Asian-American restaurant and bar Chinese Graffiti has already kicked open nearby at 171 Avenue A.

Over in the East Village, new Vietnamese restaurant Van Đa opens tonight at 234 East Fourth St., between avenues A and B. It comes from restaurateur Yen Ngo and Gramercy Tavern alum chef Hannah Wong.

And plans are out for chef Eric McCarthy’s new Tribeca restaurant Paisley, which will have a 72-seat dining room and a 12-seat bar at 429 Greenwich St. The chef, originally from Goa, brings experience from NYC Indian restaurants Brick Lane Curry House, Sapphire, and now-closed Tulsi. It opens in May.

Nomad Bar now hosting British-inspired Sunday menu

Starting this weekend, the Nomad Bar will begin hosting a Sunday pop-up called Sunday Roast, a 3-course fixed menu inspired by classic British fare, such as a roasted lamb leg with Yorkshire pudding. Reservations are $75 per person. The menu is a nod to restaurant group Make it Nice’s upcoming London restaurant, Davies and Brook.

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