Hudson Yards Mania Forces Belcampo to Shutter Its To-Go Counter for Revamp

Hudson Yards’s meaty California restaurant Belcampo is adjusting its takeaway operation following a busy debut last week — when the restaurant was packed within 10 minutes of its opening, with hourlong waits.

Today, Belcampo closed its takeaway counter, a separate more casual section of the restaurant where diners purchase food to-go or to eat at one the few tables in that space. A sign on the restaurant’s window cited an “unprecedented demand” for restaurant’s meats as the reason for the closure.

The restaurant is installing a 30-seat banquette to add more seating to the fast-casual space, which is separated from the full-service dining room. It’s also adding a flat-top grill to its kitchen to “accommodate the volume of guests,” according to a statement sent to Eater. It’s supposed to reopen tomorrow.

When it does, new dishes like prepared salads and sandwiches will be added to the to-go menu. Also, more seating in front of the restaurant — mall “patio seating” — should be added later this week.

Alex Staniloff

Meanwhile, Belcampo’s full-service dining room is functioning normally, and diners can make reservations on the spot or via OpenTable. Walk-ins are accepted at the bar on a first-come-first-served basis. At around 1 p.m. today, the dining room was nearly full and a quoted wait time was 45 minutes.

Belcampo was one of several restaurants to open within the $25 billion mega development known as Hudson Yards last Friday. On opening day, both the dining room and takeaway counter were mobbed, and the restaurant began comping meals due to slow service. There was also little to no air conditioning in the space, though the A.C. issue has since been resolved, a spokesperson says.

It’s a project from superstar restaurateur Anya Fernald, who runs the farm and butchery Belcampo Meat Co. in northern California, along with six fast-casual locations in the Bay Area and LA. The West Coast spots are well-liked for their burgers, bone broth, steaks, and vegetable bowls topped with proteins.