For more than four decades, Michael Ayoub has been shaping New York’s pizza culture, his hands dusted with flour as he mastered everything from Chicago-style to grilled pies. In 2004, he opened Fornino in Williamsburg and quickly made history: his scientifically minded approach to dough fermentation and his inventive toppings helped ignite the artisanal pizza craze that swept through the city in the early 2000s. Fornino—named after Ayoub’s mother’s maiden name, which fittingly translates to “little oven” in Italian—has since become a beloved Brooklyn fixture, known for expertly blistered crusts, thoughtfully layered flavors, and a commitment to using only the best ingredients. Over the years, Ayoub has expanded Fornino to multiple locations while never straying from the fundamentals: balance, creativity, and respect for tradition. At Time Out Market New York, Union Square, Ayoub brings Fornino to Manhattan for the very first time, joining the lineup after years as a favorite at Time Out Market in Dumbo. The Union Square menu highlights his classics—think soppressata, buffalo mozzarella, and broccoli rabe piled high on a sturdy fermented crust—along with crisp salads, focaccia sandwiches, and rotating specials crafted with ingredients sourced from the Union Square Greenmarket, just steps away. Breakfast sammies on housemade focaccia round out the offering, adding a new twist to the Fornino repertoire. With its mix of tradition and innovation, Fornino at Union Square offers a chance to taste a true piece of New York pizza history—one perfected by a chef who has been shaping the craft for over 40 years.

While born in Washington, D.C., chef Dhanapol “Oak” Marprasert grew up in Bangkok’s Samsen neighborhood, surrounded by the hum of street food stalls and the aromas of home cooking. It was there, learning at his mother’s side, that he found a lifelong love for Thai cuisine. Years later, alongside his partner and co-owner Jiraporn “Jina” Tisopa, Marprasert opened Kam Rai Thai in Astoria, a fast-casual spot that quickly became a neighborhood essential for its bold flavors, fresh ingredients, and comforting dishes from across Thailand. Since its debut two years ago, Kam Rai Thai has earned a devoted following, inspiring a second location this summer at Hudson Yards and now a new chapter at Time Out Market New York, Union Square. At the market, the menu transports diners to Thailand’s streets and kitchens with dishes that balance comfort and complexity. There are smoky grilled pork buns, rich Khao Soi featuring confit chicken in coconut curry, and the crispy Hat Yai fried chicken with sticky rice. And of course, a fan-favorite: pad see ew, wok-charred to perfection with that signature sear. But Kam Rai Thai is more than just food. With Marprasert’s culinary creativity in the kitchen and Tisopa’s warmth and hospitality leading the front of house, the brand reflects a true partnership in life and business. Their approach blends authenticity with accessibility, making every plate both familiar and transporting. For Union Square, Kam Rai Thai brings not only some of New York’s best Thai food, but also a story rooted in family, tradition, and passion for hospitality.

Few teams have reshaped New York dining quite like restaurateur Roni Mazumdar and chef Chintan Pandya. Together, through their hospitality group Unapologetic Foods, they’ve challenged perceptions of Indian cuisine and won near-universal acclaim in the process. Adda brought a casual brilliance to Queens; Dhamaka was hailed for spotlighting “the forgotten side of India”; and Semma, their exploration of Southern Indian heritage cooking, became the first and only Indian restaurant in New York City to earn a Michelin star—along with being named the New York Times’ number one restaurant of the year. With Kebabwala, the duo takes inspiration from the vibrant night markets of Delhi, bringing the energy, aroma, and spectacle of open-fire cooking to Union Square. The stall centers on kebabs kissed by flame and smoke—juicy chicken skewers, tender goat, and even richly flavored bison. Each is charred over an open fire with the kind of care, bold seasoning, and precision that Unapologetic Foods has made its signature. At Time Out Market New York, Union Square, guests can sidle up to the counter and watch the action unfold as skewers sizzle and flames rise. The menu celebrates the communal, festive spirit of Indian night markets, where the food is at once rustic and deeply satisfying, yet elevated by technique and respect for tradition. Kebabwala may be one of Unapologetic Foods’ most anticipated concepts yet—an experience that’s equal parts street food authenticity and culinary mastery, brought straight from Delhi’s markets to New York’s Union Square.

What do stocks and sandwiches have in common? Anthony Valois. After a career in finance and time as a competitive cook, Valois walked away from Wall Street to pursue his true passion: feeding people. His first step was a barbecue restaurant, but it was with Anthony’s Paninoteca—opened in 2018 in Staten Island—that he found his calling. There, his carefully crafted sandwiches, many inspired by Italian traditions and family memories, quickly earned cult status. At Paninoteca, Valois insists on doing things the right way: curing and smoking pastrami in-house, roasting porchetta until its crackly skin shatters at the bite, slicing chicken cutlets paper-thin, and sourcing the very best Italian products he can get his hands on. It’s a philosophy that has resonated with diners citywide—his roast beef sandwich even landed on The New York Times’ list of “57 Sandwiches That Define New York City” and The Infatuation’s roundup of the “18 Best Sandwiches in America.” Now, Valois is bringing his craft to Time Out Market New York, Union Square. Guests can expect a menu that balances tradition with creativity: the Prosciutto Union Square, layered with Prosciutto di Parma, fresh mozzarella, and sundried peppers; the Della-Tella, with truffle-studded mortadella, creamy stracciatella, and pistachio pesto; plus weekly surprises echoing the ever-changing specials of his Staten Island shop. With more than 40 sandwiches in his repertoire, Valois makes choosing just one a delicious challenge. But no matter your pick, each creation is built with care, flavor, and a clear love for the craft—proof that leaving finance for food was the best trade he ever made.

Growing up in the Bronx, Kwame Onwuachi’s afternoons often revolved around grabbing a patty or two—a ritual that now inspires Patty Palace, his latest venture at Time Out Market New York, Union Square. Here, the James Beard Award–winning chef gives the beloved Jamaican snack an upgrade worthy of his reputation. Each patty is folded into pillowy coco bread and packed with bold fillings like curried chicken, simmering beef, and jerk mushroom. They’re layered with ginger-cabbage slaw, brushed with jerk BBQ sauce, and finished with a vibrant green seasoning aioli—a true celebration of Caribbean flavors and a reflection of the chef’s creative approach to comfort food. Fans may recognize the concept from Onwuachi’s original Patty Palace truck, parked outside his hit restaurant Tatiana, where the patties quickly drew long lines and cult status. The menu at Time Out Market will also feature Miri, Onwuachi’s sparkling water brand, adding a refreshing pairing to the rich, spicy flavors. It’s a natural extension of a chef who has always balanced storytelling with innovation, bridging his personal history with global culinary acclaim. Kwame Onwuachi is no stranger to the spotlight. Named one of Time’s 100 Next, hailed as the most important chef in America by the San Francisco Chronicle, and celebrated for Tatiana at Lincoln Center—which the New York Times named the number one restaurant in New York City—he continues to redefine modern dining. With Patty Palace, he’s sharing a taste of home, elevated for a new audience.

Even though he is one of the trendsetters who sparked the smashed burger movement in NYC, Mark Mendaros didn’t start in the burger biz. His first foray into the New York scene was more about baby back ribs and golden fried chicken at his American bistro, Oola’s Kitchen, in the Lower East Side. But the pandemic had other plans for Mendaros, who, like many proprietors, pivoted his business to a walk-up window-only concept called Smashed NYC. He bet it all on his best-seller—a smash burger—and the rest, as they say, is history. Smashed NYC is a certified hit and its seared, crispy patties have set a trend we have yet to come down from.So what is it that makes Smashed NYC so special? Is it the patties with caramelized, griddled edges? Is it the scratch-made sauces, from the tangy secret smash sauce to the truffle-ized swirl? Or is it the fact that Smashed also serves an excellent vegan burger?Whatever the proverbial secret sauce, Smashed NYC is one burger mainstay we can all get behind.

Tacos Fonda brings the spirit of Fonda, the beloved NYC Mexican restaurant founded in 2009, to Time Out Market Union Square. Led by celebrated chef and cookbook author Roberto Santibañez, Fonda has earned a devoted following for a thoughtful approach to traditional Mexican flavors, pairing time-honored techniques with an easy, welcoming neighborhood feel. Now, that same point of view arrives in a market-ready format made for quick lunches, casual dinners, and sharing. The menu focuses on what Fonda does best: craveable tacos, satisfying quesadillas, and desserts that feel like the right final note. Tacos are served three per order on corn or flour tortillas, built with bold, balanced flavors and bright accompaniments. You’ll find options that range from richly savory to crisp and refreshing, each one rooted in the kind of comfort and clarity that keeps you coming back. To round out the experience, Tacos Fonda offers sides that invite the table to linger. Think guacamole with chips, a trio of house salsas, and snackable bites that turn “just one taco” into a full spread. Dessert finishes keep the momentum going with crowd favorites like churros and citrus-forward sweets, plus a few indulgent treats for anyone who believes the best meals end on a high note. What stands out most is the warmth behind the food. Drawing on the flavors of Santibañez’s native Mexico City, Tacos by Fonda delivers authenticity without formality. It’s approachable, deeply satisfying, and designed to fit the rhythm of Union Square. Whether you’re grabbing something quick or building a shared meal, this is Mexican cooking with heart, tradition, and serious everyday crave.

From a countryside roastery in Scotland to the heart of Union Square, Common Coffee brings a thoughtful, globally minded approach to the everyday ritual of coffee. Rooted in a belief that great coffee should be both exceptional and approachable, Common Coffee is driven by quality sourcing, careful roasting, and a deep respect for the journey from farm to cup. Now pouring at Time Out Market Union Square, Common Coffee offers a menu designed to carry you from morning through afternoon. Expect expertly pulled espresso, smooth and balanced drip coffee, and handcrafted milk drinks that highlight the natural character of each roast. Every cup is calibrated for clarity, comfort, and consistency, whether you’re grabbing a quick coffee on the go or slowing down to savor the moment. Common Coffee works closely with growers and partners around the world, prioritizing responsible sourcing and long-term relationships. Their roasting philosophy emphasizes balance and nuance, allowing each coffee’s origin and flavor profile to shine without overwhelming the palate. The result is coffee that feels familiar yet considered, polished yet unfussy. Guests can enjoy Common Coffee as part of the daily rhythm of the market, paired with breakfast bites, a mid-day pause between meetings, or an afternoon reset while exploring Union Square. And for those who want to make it a habit, Taste Time Out members receive 20% off their first Common Coffee order and can start a stamp card where the 9th coffee is on us. Fall in love with what you’re sipping? Take the experience home with a bag of freshly roasted Common Coffee beans, available for purchase in-market, and bring a taste of Union Square and Scotland’s countryside into your own kitchen.