America’s Best Food Halls

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Daniel Krieger

By combining artisanal foods with cool communal spaces, these European-style markets offer a better way to eat and shop.

Gotham West Market, NYC

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New York City continues to make room for new food markets, among them, the year-old Gotham West Market in Hell’s Kitchen. The variety is impressive: lamb meatballs, octopus terrine, vegetarian ramen, fish tacos, and a reuben sandwich can all be found here, on the ground floor of the Gotham West apartment building. Project developer Chris Jaskiewicz says his goal was to get eight of the best restaurants in New York under one roof, and he succeeded. Vendors include Court Street Grocers Sandwich Shop, Choza Taqueria, Ivan Ramen Slurp Shop, and Seamus Mullen’s Spanish tapas bar, El Colmado. The space is sleek and industrial, with a touch of 1970s grit via the addition of white brick walls and salvaged marquees. Yet it’s also family friendly, with a bike shop, board games, and showings of New York–centric movies throughout the week.

Lunch Pick: Brown sugar baby-back ribs with spring onion relish and garlic toast at The Cannibal.

America’s Best Food Halls

Gotham West Market, NYC

New York City continues to make room for new food markets, among them, the year-old Gotham West Market in Hell’s Kitchen. The variety is impressive: lamb meatballs, octopus terrine, vegetarian ramen, fish tacos, and a reuben sandwich can all be found here, on the ground floor of the Gotham West apartment building. Project developer Chris Jaskiewicz says his goal was to get eight of the best restaurants in New York under one roof, and he succeeded. Vendors include Court Street Grocers Sandwich Shop, Choza Taqueria, Ivan Ramen Slurp Shop, and Seamus Mullen’s Spanish tapas bar, El Colmado. The space is sleek and industrial, with a touch of 1970s grit via the addition of white brick walls and salvaged marquees. Yet it’s also family friendly, with a bike shop, board games, and showings of New York–centric movies throughout the week.

Lunch Pick: Brown sugar baby-back ribs with spring onion relish and garlic toast at The Cannibal.

Daniel Krieger
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