Union Square already seems like an epicenter of New York’s culinary universe; what with its preeminent greenmarket, flush with chefs from all around the city. And now, it’s got its very own formidable food hall as well, aptly dubbed Union Fare — located in the 25,000-square foot complex that used to house Manhattan’s flagship Barnes & Noble – a whopper of a food hall. And as dynamic as the Union Square area is, you’ll never need to leave this block-long gastronomic wonderland; housing everything from full-fledged sit-down restaurant, to a series of fast-casual spots serving everything from croissants and charcuterie to poke and pizza.
Union Fare Bakery: In addition to providing desserts for the adjacent restaurant, former Catch pastry chef Thiago Silva oversees his very own bakery, which has already gained major notoriety for its line of whimsical croissants, in flavors like Birthday Cake, Red Velvet and PB&J.
Union Fare Poke: It’s not the least bit surprising that the trend-chasing gastrohall has jumped aboard the poke train, offering bowls of impeccably fresh, bite-sized fish tossed with add-ins like crunchy edamame, slivered heirloom carrots and pungent garlic chips.
Union Fare Café & Wine Bar: This casual eatery morphs throughout the day, from a breakfast hub dispensing proprietary draft lattes crafted from La Colombe coffees, to a convivial wine bar, proffering by-the-glass options and accompanying light bites.
Union Fare Italian & Pizza: Making a play for Eataly’s crowds over in Flatiron, the specialty here is Neapolitan pizzas, with sprightly toppings like fresh mozzarella, speck, arugula and reduced balsamic.
Union Fare Salads: Taking advantage of the verdant market nearby, vegetable mélanges are seasonally driven; think pink beets with herb flowers, pistachio pesto and bonne bouche cheese.
Union Fare Roasts & Soups: Bound to be a popular stop come late fall and winter, this cozy comfort food purveyor presents a formidable challenge to nearby Hale & Hearty.
Union Fare Street Food: A mini version of Anthony Bourdain’s anticipated international hawker mecca, this station sells everything from tacos to lobster rolls to all-American sliders.
UF Charcuterie: Here’s your go-to for boards of house-cured meats, locally-sourced cheeses, spicy relishes and savory jams; all prepared by Union Fare’s crack culinary team.
UF Raw Bar: It’s all about the oysters (and shrimp, lobster and clams), paired with tumblers of crisp rosé at this chilled shellfish haven.
The Restaurant: Chef Yvan Lemoine (an alum of Le Cirque and Bodega Negra) collaborates with Thiago Silva on this New American-inspired, industrial chic-style restaurant, which essentially represents all of Union Fare’s various concepts, rolled up into one. There’s a raw bar (with poke), a charcuterie selection, salads made with artichokes and anchovies or quinoa and summer peach, small plates such as Veggie Tempura and Ricotta Toast, globally-influenced main courses. like Pork Chop Milanese, and Bouillabaisse and Grits, and of course, spectacular sweets courtesy of Silva. Don’t miss the reimagined Strawberry Creamsicle with shortcake streusel and strawberry sorbet; a refined take on Good Humor’s classic pop.
6 E 18th Street