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PROJECT NAME & DETAILS VENDORS
CONCEPT
NEW YORK
Cafe Spice, Central Market New York, Chirping
Chicken, Eata Pita, Feng Shui, Frankies Dogs On
The Go, Golden Krust Patties, Hale and Hearty
Soups, Jacques Torres Ice Cream, La Chula,
Mendy’s Kosher Deli, Prova Pizzabar, Shake
Shack, Shiro of Japan, Tri Tip Grill, Wichcraft,
Zaro’s Family Bakery, Irving Farm Coffee
Roasters, Magnolia Bakery
Grand Central Station has been a focal point
of New York commuters since 1871 and though
the terminal has been through its ups and
downs over its nearly 150 years of existence,
it now boasts over 82 million visitors annually.
The Terminal was revamped in 1913 and was
reimagined a number of times between 1952
and 1979. Its latest restoration, completed in
1998, doubled retail and restaurant space in
addition to restoring the famous zodiac dome
ceiling. This current configuration resulted in
the refurbishment of the lower level dining
concourse with an estimated 100,000 sf of
restaurant and food related space ranging from
longtime Grand Central classics like the Grand
Central Oyster Bar to new arrivals like Shake
Shack. This is in addition to the food-related
space in the Grand Central Market portion of the
project where shops like Ceriello Fine Foods and
Li-Lac Chocolates and Eli Zabar’s Farm to Table
sell artisanal foods.
Grand Central Dining
Concourse
Opened 1913
100,000 sf
20 Purveyors
NEW YORK
Meyers Bageri, Brownville Roasters, Open Rye,
Grain Bar, Almanak, The Bar, Great Northern
Deli, Danish Dogs,
Opened in June 2016, the Great Northern Food
Hall is inside Grand Central Terminal’s Vanderbilt
Hall. This concept features a mix of artisanal,
gourmet Scandinavian food options.
Great Northern Hall (in
Vanderbilt Hall) at Grand
Central Station
Opened 2016
5,000 sf
8 Purveyors
NEW YORK
Lobster Press, The Cinnamon Snail, The Little
Beet, Pat LaFrieda, Mario by Mary, The Pennsy
Bar
This newly opened food hall in Manhattan’s
Pennsylvania Station currently only offers a
bar, coffee shop and five eateries. However, all
are either chef-driven or artisanal concepts like
Franklin Becker’s The Little Beet, Marc Forgione’s
Lobster Press or Mario Batali and Mary Giuliani’s
Mario by Mary. Meanwhile, butcher Pat LaFrieda
peddles his famous meats, and vegan food is
prepared by The Cinnamon Snail.
The Pennsy
Opened 2016
8,000 sf
6 Purveyors
NEW YORK
Time Out Market is partnering with Oakley
Capital Investments Limited, an investor in
Oakley Capital Private Equity, the majority
owner of the Time Out Group, which will provide
additional financial and operational support to
fund its international expansion
This is likely to be modeled after Time Out’s
Lisbon Food Hall which became one of that
city’s top five tourist destinations within months
of opening. This is in the preliminary planning
stages and size for this project is unknown,
however Time Out Lisbon is 75,000 sf.
Time Out Market
Planned 2018
70,000 sf
30+ Purveyors
NEW YORK
This is a single vendor concept that features
multiple distinct purveyors under the
management of Todd English and his crew of
master restaurateurs. Concepts represented
include the Ocean Grill & Oyster Bar, Noodle
& Dumpling Bar, Pasta Bar, Sushi Bar, The Grill,
Taqueria, Pizza, Cheese & Charcuterie, Wine Bar
and Patisserie.
This arguably was one of the first examples
of the new, modern food hall when it opened.
While classic food halls like Reading Terminal or
Grand Central Station were more glorified food
courts than anything else, English modeled his
project after the iconic Herrod’s Department
Store food hall in London and (though a single
player project as opposed to a plug-and-play)
he populated it with high-end artisanal offerings
with his partners. Designed by renowned
architect Jeffrey Beers, the Todd English Food
Hall resides in the basement of Manhattan’s
iconic Plaza Hotel so not only is the food
incredible, the Central Park-adjacent location is
incredible.
Todd English’s Food Hall
at the Plaza Hotel
Opened 2010
32,000 sf
10+ Purveyors
60
CUSHMAN & WAKEFIELD