Union Fare

Draft lattes, balsamic cocktails and Santa Barbara sea urchin—you can get all of it under one roof at this 25,000-square-foot restaurant-and-market concept taking over the former Barnes & Noble flagship space. The sprawling complex is broken down into various grab-and-go stalls: A third-wave café turned wine bar serving La Colombe brews during the day and vino and snacks in the evening; a raw bar and a charcuterie station slicing house-cured meats and local cheese; and a bakery helmed by pastry chef Thiago Silva (Catch) that offers house-baked breads and a variety of flavored croissants (red velvet, peanut butter and jelly), part of a larger to-come food market stocked with Hawaiian poké, Peruvian rotisserie chicken and New York street food. The hall also plays host to a 185-seat full-service restaurant from chef Yvan Lemoine centered around New American plates like crispy suckling pig with shredded kale kimchi and a summer heirloom-tomato terrine with soft-boiled egg and ramp pesto.