High Street on Hudson Is Getting Ready to Serve Dinner

Seaweed bucatini with "fruits of the sea," 'nduja, and breadcrumbs
Seaweed bucatini with "fruits of the sea," 'nduja, and breadcrumbs
Jason Varney

Last month, chef Eli Kulp and his partner Ellen Yin debuted High Street on Hudson (637 Hudson Street, 917-388-3944), the sibling spot to their popular all-day-dining restaurant in Philadelphia, High Street on Market — and their first foray into NYC.

This Wednesday, Kulp and Yin are set to launch dinner service, featuring main dishes like grilled nebrodini mushrooms with Minnesota wild rice, chestnuts, sunchokes, and mustard apples; Long Island duck with soured oats, charred leeks, and turnips; and seaweed-infused bucatini pasta with seafood, topped with 'nduja sausage and breadcrumbs, adding to a breakfast/lunch menu centered on regional farm produce.

At this point, many of the menu offerings resemble those served in Philly, but a spokesman for the team says that as the restaurant evolves, they will adapt the dishes to highlight what’s available in the New York area, especially while sourcing local grain for the bread they bake in-house and for other menu items, like fresh pasta.

To go with the food, there’s an American-focused natural-wine and craft beer list to choose from.

Coming soon, diners will have the option to experience a “Leave It to Us” tasting menu, which will seat them in view of the restaurant’s open kitchen, in the hands of culinary director Jon Nodler and chef de cuisine Taylor Naples.

Dinner hours are from 5:30 to 10:30 p.m. Sunday, Wednesday, and Thursday, and until 11 p.m. on Friday and Saturday.


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