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New food courts offer variety, upscale dining in NYC

More multi-concept food courts are sprouting up in New York City, with the latest, the 20,000 square-foot FoodParc, debuting this week, joining two other recently opened similar operations that are headed by high-profile chefs.

Chef Todd English led the pack of openings with The Plaza Food Hall by Todd English, a 5,400 square-foot space launched in June with eight dining stations and a retail store. The separate food bars sell pizza, grilled meats, seafood, sushi, dumplings, bakery products, cheese and charcuterie. There’s also a wine bar that offers dishes that match the beverage.

Similarly, last month chef Mario Batali’s team unveiled Eataly, a 42,500 square-foot food court with dining pods, restaurants and retail grocery options. He partnered with his Batali-Bastianich (B&B) Hospitality Group and Oscar Farinetti, who opened a comparable concept in Turin, Italy.

The newest, FoodParc, opened at Eventi, a Kimpton Hotel with five food and beverage stands, including the RedFarm Stand. It features Asian cuisine from chef Joe Ng and Asian food specialist Ed Schoenfeld with dim sum, dumplings, egg rolls, Peking duck buns, salads, rice and noodles, topped with choices of Chinese barbecued meats and seafood.

Another dining outlet at Eventi, Fornetti restaurant, specializes in pastas, antipasti, sandwiches, salads and flatbread. Bacon, burgers and beef are the focus at 3Bs, a third concept.

Instead of ordering at each eatery, FoodParc offers diners the option to make selections at any of the stands using 16 touch-screen kiosks in the modernly designed space. FoodParc is located at 6th Avenue between 29th and 30th Streets.

Todd English’s eatery takes its cues from a “European-inspired specialty food hall” and is located at the Plaza Hotel on Fifth Avenue, across the street from Central Park. Finally, Eataly, which the company describes as an “artisanal Italian food and wine marketplace,” is further south on Fifth Avenue at 23rd Street in Manhattan’s Flatiron District.

Contact Pamela Parseghian at [email protected].

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