British import Wild ink, which opens on March 15, is primed to be one of the leaders of the culinary charge at Hudson Yards.
Executive chef Peter Jin, formerly of Refinery Hotel and Hotel 50 Bowery, and eight-year vet in that position in Hong Kong will spearhead a global mix of a menu with Asian influences.
Wild ink’s 5,800 square-foot space at 20 Hudson Yards, at Eleventh Avenue and 30th Street, will seat 175 people. Here’s a further breakdown: 90 people in the main dining room, 10 at the chef’s counter, 17 at the oval bar, 28 at bar tables and 30 on the outdoor terrace.
There will be seven sections that mirror seven continents, to wit, snacks, dim sum, raw, small plates, main plates, sides and desserts.
Dishes will include such items as curried lamb momo with garam masala, tumeric, and chili oil to Arctic char with curry leaves, caper-raisin relish and beurre noisette.
Main plates for two will also feature a signature split roasted chicken with vegetable fried rice, dew drop cabbage and peanut sauce for dipping. Chef Serry Zhu, formerly of Buddakan, will oversee the dim sum menu.
The restaurant design — inspired by Hudson Yards and Penn Station — is from London-based Robert Angell Design International.
Rhubarb, the British hospitality group behind Wild ink, will also debut a 10,000- square-foot restaurant and event space on top of 30 Hudson Yards, the 1,296- foot tall tower that is slated to open in 2020.
That space will feature the highest man-made observation deck in the western hemisphere. Wild ink is Rhubarb’s first international restaurant.
The group also includes the Sky Garden and the Royal Albert Hall in London.
https://nypost.com/2019/03/10/british-restaurant-wild-ink-being-imported-to-hudson-yards/ 2019-03-11 02:02:00Z
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