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.
|Venue name:||Union Fare||Contact:|
6 E 18th St
|Cross street:||between Broadway and Fifth Ave|
|Opening hours:||Mon, Sun 8am–10pm; Tue, Wed 8am–11pm; Thu–Sat 8am–11:30pm|
|Price:||Average main course: $31|
|Do you own this business?|
Average User Rating
4.3 / 5
- 5 star:1
- 4 star:2
- 3 star:0
- 2 star:0
- 1 star:0
You must go by this place and try their pastries. One of the most fascinating things I've ever had is their rainbow birthday croissant. It's as good as it sounds and it lives up to the hype on social media. The visual of the colors and the gooey frosted center is worth the calories. Get their early though as they do sell out. There are lots of other unique flavors that I've gotta go back and try!