The second NYC restaurant by renowned UK restauranteur D&D London, queensyard brings a flavour of London to NYC’s Hudson Yards. Hudson Yards is the largest private real estate development in the history of the US. It is the heart of New York, as people come together to work, live and play, enjoying chef-driven restaurants or shop the world’s iconic brands. It is a triumph of culture, commerce and cuisine.
Overlooking breath-taking views of the Vessel (a public structure and landmark), with a high-design aesthetic, the all-day dining destination includes a sophisticated dining room, relaxed kitchen for casual meals, cocktail bar/lounge featuring gin-based cocktails, and a grab-and-go café that turns into an evening wine bar.
The restaurant has already developed a buzzing dining scene featuring elevated cocktails and contemporary British cuisine led by Chef Dan Bogdan.
Chef Dan’s menu is inspired by traditional British cuisine and heritage dishes with a modern American twist; elevating familiar dishes from the UK and introducing them to our American diners.
As an example, fish and seafood dishes such as Dover Sole and Maine Scallop Crudo represent the UK’s rich sea culture, while the Eton Mess is an elevated trifle that was historically served in Polo Clubs, but is now a well-known classic British dessert.
Paying homage to its origins as a rail yard, queensyard was designed under CetraRuddy and blends the warm environment of a contemporary English home with the sleek feel of a New York penthouse.
It includes artwork by the likes of Warhol and Basquiat, and they adorn the walls and reference modern British icons, British history or were created by British artists themselves. Extraordinary floor-to-ceiling glass windows on the main wall of the restaurant offers guests views of The Hudson River, the Shed Arts Center and Thomas Heatherwick’s Vessel. Sarah Moore, a well-respected American artist, has created two murals; entitled St. James Park and Somerset Countryside, as a nod to the tradition of British landscape painting.
There are three dining areas including the kitchen, dining room, and café. The kitchen is a relaxed, intimate setting with communal seating and individual tables alongside soft leather banquets. The menu in here offers everyday favourites like the mouth-watering Dry Aged Hamburger (already deemed the best in the building) and the British classic, Fish & Chips.
The dining room is surrounded by views of the Vessel and scenic floor to ceiling murals of the River Thames. This more formal space has plush wingback chairs where guests enjoy a refined menu of English classics; such as rose-shaped Chicken Liver and Foie Gras Parfait, Berkshire Pork Chop and Rack of Lamb.
The café on the other hand, is an eye-catching resting spot for shoppers in need of caffeine, and it also features pastries, salads and sandwiches during the day, then transforms into an intimate wine bar each evening with various bottled cocktails – which will soon be available for take away.
Led by head bartender, Jeremy Le Blanche, who recently led the cocktail program at one of the World’s 50 Best Bars, queensyard features the most vibrant cocktail scene in Hudson Yards. Welcoming guests all day and well into the night, the menu features a menu of artistic gin-based cocktails and an evolving specialty menu, currently themed around fashion icons with drinks that pay to the designs of Tom Ford, Van Cleef and Yves Saint Laurent.
True to its British roots, queensyard is launching an authentic English Afternoon Tea program this May. Offered daily from 3pm-5pm, queensyard transforms the classic tradition into a modern spectacle: for $55pp guests can enjoy beautiful tiered displays of sweet and savoury menu items. From homemade scones with clotted cream, almond Bakewell tarts and mini strawberry Victoria sponge cakes, to tea sandwiches with cucumber and dill, roast beef and horseradish, or crab and avocado.
To discover more about the British classics across the Atlantic, visit: www.queensyardnyc.com.
PARLA specialises in the supply of a wide range of quality and competitive loose and fixed furniture solutions including joineries and case goods for the hospitality and leisure sectors. As a third generation family-owned company, whilst specialising in offering custom/bespoke solutions, it also offers a unique product line developed with a variety of international designers. PARLA positions itself as suppliers to major hotel operators and mid to high-end restaurants globally.
The story of PARLA began with the first generation making furniture working for the Ottoman Royal Family and evolved over time into a modern operation with a 7,500sqm factory in Turkey with offices adn showrooms in Istanbul, London and Dubai.
PARLA worked alongside with the interior designer of the project, CetraRuddy, as the manufacturer of the bespoke loose and fixed furniture at Queensyard, which is located at Hudson Yards, the largest private real estate development in the United States. PARLA has worked globally with all major international hotel operators, and additionally has a preferred supplier status with Hilton and Accor. It is also a supplier of choice to various restaurant groups in the US, Europe, and Asia. As for New York, in addition to Queensyard, PARLA is currently in the process of supplying to a number of additional high-end restaurants.
Onur Ӧzgen, PARLA, said:
“At PARLA, we pride ourselves in working very closely with the designers of a project to realize the look and feel imagined and intended, whilst keeping in line with the budget targets set by the owners.”