Luxury Listings NYC

Hudson Yards is finally getting its first signature restaurant

There is still basically no where to eat in Hudson Yards, Manhattan’s new $20 billion neighborhood. But that is changing fast. A slew of dining options from the likes of Thomas Keller and Jose Andres will open over the next five years. But while your waiting, a new restaurant called Legacy Records will be filling in.

Located at the base of the new residential high rise, Henry Hall, near the Javits Center, Legacy Records is an eye-watering collaboration between restaurateurs and drink specialist, Bloomberg reports. To wit: Robert Bohr, Grand Reynolds and Ryan Hardy, the team behind popular restaurants Charlie Bird and Pasquale Jones, will be working with the co-founder of the famed speakeasy PDT, Jim Meehan; Arvid Rosengren, winner of the world’s best sommelier competition in 2016; and Jeff Bell, who was just awarded the title of “Best Bartender in America” at Tales of the Cocktail.

And although it’s opening in a new location in a newly built neighborhood, the 85-seat restaurant is hoping to evoke some of the area’s history. Thus the name Legacy Records, a reference to the recording studio that was once located there.

Inside expect teak wood, white marble, brass, caramel-colored leather, and schoolhouse-style seats and design details inspired by luxury luggage. And on the plate look for the Charlie Bird team’s signature Mediterranean-influenced American cuisine, aka, lots of fish.

The restaurant will open this fall, with basically zero competition in the neighborhood, which is still very much under-construction. That means it could quickly become the go to spot for area executives and office workers. But perhaps it’s risky business to open in section of the city few venture to after dark. At least one real estate honcho thinks so.

“Hudson Yards isn’t up and running yet; it’s still a construction zone. Five to 10 years from now, it will be a fantastic location,” Frederick Rudd, president of New York-based Rudd Realty Management Corp, told Bloomberg. “Right now, the restaurant might be too far ahead of the curve. They need to create a buzz and hold on to it until the neighborhood catches up.” [Bloomberg]