Neal Santos

The team behind Philadelphia’s beloved restaurant expects a West Village opening this fall.

October 19, 2015

When the hotly anticipated High Street on Hudson opens in New York City this fall, fans of its elder sibling, High Street on Market, will be thrilled to know the new location won’t mean surrendering the things that made it a cult favorite in Philadelphia: not the lauded bakery program, the seasonally driven menu, nor the breakfast-to-dinner concept. 

Against New York City’s oft-crowded odds, the outpost brings an expansion, if anything. The new space will include a bread oven centrally located in the dining room; the aromatic gems that come out of it will be served to diners and available for take away. There will be an open kitchen with chef’s counter—all the better for savoring the constantly changing menu.

“Opening a restaurant in New York City has been a lifelong dream, especially with my culinary roots in New York,” says Eli Kulp, the chef and co-owner who formerly worked at Torrisi. “This was the perfect opportunity to bring what we’ve accomplished in Philadelphia to New York diners and travelers.”

Kulp and partner Ellen Yin opened High Street on Market in Philadelphia’s Old City neighborhood in 2013 (they also run the much-lauded Fork and a.kitchen+bar); and it rapidly racked up fans and accolades for the quality menu and creative baked goods.

Diners can expect much of the same with West Village outpost, which hopes for a November opening, though the partners promise new creations, too. They should expect a new set of fans to go with it. “We are a stone’s throw away from so many of New York City’s treasures—from the High Line to the Whitney Museum,” Yin says. “The Meatpacking District and West Village provide an interesting setting for us. We hope that High Street on Hudson will become a great meeting place for residents and visitors alike.”

Corina Quinn is the digital travel editor at Travel + Leisure. Follow her on Twitter or Instagram.

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