Monday, Dec. 21 will be Day One for High Street on Hudson, the offshoot of Philly's High Street on Market next to Fork, at 637 Hudson St., at the corner of Hudson and Horatio Streets in the West Village.
Ellen Yin and Eli Kulp's first New York City restaurant will be a homecoming for Kulp, who lives on the Upper East Side. Though he was paralyzed in the derailment of Amtrak Train 188 in May.
High Street on Hudson is modeled on Market Street's breakfast-through-evening style - pastries, sandwiches, and salads for eat in or take-out earlier in the day (from 7 a.m. weekdays, 8 a.m. weekends), and table service and bar starting at 5:30 p.m. Philly's Meg Rodgers did the design, using ash-colored wood-topped tables, industrial fixtures, and redesigned church pew booths set on a whitewashed concrete floor.
The Philly team - yeast whisperer Alex Bois, pastry whiz Samantha Kincaid, and High Street Hospitality Group culinary director Jon Nodler - are running the kitchen day to day.
Chef de cuisine Taylor Naples has been brought in from Tom Colicchio's Craft NYC, where he was chef de cuisine. Beverage director Kirk Sutherland most recently was beverage director of Reynard and the Wythe Hotel, and general manager Julie Gray was general manager of SoHo's Uncle Boons.
Sample dishes: Red Eye Danish, a breakfast pastry featuring Benton's ham dressed with savory coffee "gravy," featured on the March cover of Saveur; the Hickory Town, which Epicurious named the "Ultimate Egg Sandwich," with Lancaster Bologna, gherkin mayo, crispy onions and horseradish cheddar; a signature Pastrami on Rye with cabbage slaw, Russian dressing, and Gulden's mustard; Grilled Broccoli Salad with radicchio, spiced Marcona almonds and blistered grapes; and "Angry Crab" Spaghetti with Old Bay.