The High Line Will Get Itself Some New Elevated Eats


The food vendors lucky enough to win a spot on the High Line this summer are still being decided upon. But if the organization that runs the elevated park gets what they asked for in proposals due yesterday, April 14, New Yorkers will have five concessionaires as “thoughtful, creative and innovative as the High Line itself.”

So goes the proposal put out March 18 by the Friends of the High Line. They were looking for vendors that are “welcoming, affordable and sustainable,” according to Kate Lindquist, FHL’s director of communications.

The food units, to be in place from June to at least mid-November, will be located on the southern end of the High Line, between West 15th and 16th streets, on the lower level of the Chelsea Market passage and adjacent to the lawn on West 22nd Street — spots chosen for the extra space and width. You may remember seeing vendors there last year, like People’s Pops selling ice pops made from locally sourced fruit.

FHL is keeping mum on the exact number of applications they received, but they did gather over 100 people at an open house last month and posted the community’s eclectic feedback on their website: “I want to see organic food, hot dogs, Central Park-quality.” “Make the food socially responsible.” “I want egg creams, pies, and brownies.” “You should offer nuts, berries, cured meats.” “One word: KFC.”

The vendors won’t be announced just yet; it will take at least two weeks, according to one applicant (the FHL won’t confirm). But let the speculation begin! Here are our guesses …

We can’t imagine there not being: a cupcake shop of sorts. But since it’s the trendy High Line, maybe they’ll go with the baked good of the moment and feature a macaron doughnut shop.

Betting on a taco cart: Fonda Nolita might spin off their garage-bound Vanagon concept and instead convert a VW Bug this time.

Lobster rolls: “Affordable and sustainable” doesn’t exactly bring lobster rolls to mind, but come summer it doesn’t get more satisfying than a split-top bun basted with lemon butter and stuffed with chilled lobster, courtesy of Luke’s Lobster.

Gourmet street meat: Someone has to represent the elevated-meat-on-a-stick category! At respectable prices, it could be the Meatball Shop, Porchetta, or a hot dog cart that figured out how to go gourmet.

Hot pockets: Arepas from Caracas or Guayoyo. Stuffed corn cakes are easy to manhandle while strolling.

This article from the Village Voice Archive was posted on April 15, 2011


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