TODD ENGLISH FOOD HALL INTRODUCTION
The Todd English Food Hall is a pioneering culinary concept introduced by Chef Todd English in 2010 at New York City’s iconic Plaza Hotel. Inspired by the grand European food halls of cities like London and Madrid, this venture was among the first of its kind in the United States, predating the nationwide surge in upscale, multi-concept dining halls. By blending gourmet cuisine with a market-style atmosphere, English redefined the American dining experience, setting a precedent for future food halls across the country.
Situated on the concourse level of The Plaza, the original Todd English Food Hall featured an array of diverse culinary stations, each offering freshly prepared dishes ranging from sushi and dumplings to artisanal pizzas and rotisserie meats. The design, crafted by renowned architect Jeffrey Beers, combined mosaic marble floors with contemporary aesthetics, creating an environment that was both elegant and inviting.
CULINARY CONCEPT
The Food Hall’s culinary offerings were as diverse as they were innovative. Guests could indulge in a variety of global cuisines, all under one roof. Notable stations included:
Sushi and Raw Bar: Serving fresh sashimi, sushi rolls, and oysters.
Burger Bar & Rotisserie: Offering gourmet burgers and rotisserie-cooked meats.
Asian Noodle and Dumpling Bar: Featuring wok-prepared noodles and a selection of dumplings.
Brick Oven Pizza: Delivering artisanal pizzas baked to perfection.
Cheese & Charcuterie Station: Providing a curated selection of cheeses and cured meats.
Each station was designed to offer a unique dining experience, allowing patrons to explore a world of flavors in a single visit.
AMBIANCE AND DESIGN
The ambiance of the Todd English Food Hall was a harmonious blend of sophistication and comfort. The open-concept layout encouraged exploration, with each food station seamlessly integrated into the overall design. Warm lighting, elegant furnishings, and the use of natural materials like wood and stone contributed to an atmosphere that was both upscale and welcoming. This design philosophy not only enhanced the dining experience but also set a new standard for food hall aesthetics in the U.S.
RECEPTION AND LEGACY
Upon its debut, the Todd English Food Hall received widespread acclaim for its innovative approach to dining. Critics and patrons alike praised the quality and variety of the food, as well as the hall’s vibrant atmosphere. Its success played a significant role in popularizing the food hall concept in America, inspiring a wave of similar establishments nationwide. As noted by The New Yorker, English’s venture was instrumental in bringing the European-style food hall to the U.S., influencing the design and operation of subsequent food halls across the country.
SIGNATURE DISHES
Across its various locations, the Todd English Food Hall has been known for several standout dishes:
Bang Bang Shrimp with Asian Slaw: Crispy shrimp tossed in a spicy sauce, served atop a refreshing slaw.
What’s On
Wagyu Sando: A luxurious sandwich featuring tender Wagyu beef, highlighting the fusion of Eastern and Western flavors.
Wood-Fired Pizzas: Artisanal pizzas baked to perfection, offering a variety of toppings to suit diverse palates.
Tempura Prawn Uramaki Rolls: A sushi favorite combining crispy tempura prawns with seasoned rice and nori.
What’s On
These dishes exemplify the Food Hall’s commitment to quality, innovation, and global culinary excellence.
Locations:The Plaza, New York, USA
SM City, Manila, Philippines
Dubai Mall, Dubai, UAE
Zayed International Airport, Abu Dhabi, UAE
Cuisine:Fresh Market Style
Type: Multi-station Food Hall
Serving: Brunch, Lunch & Dinner
Design Theme:European Casual Modern
Seating Capacity: 400+
Size: 15,000-25,000
Product Mix: 65%Food, 35% Beverage
Price: $-$$$
Reservations: No
Takeout: Yes
TODD ENGLISH FOOD HALL
GLOBAL FLAVORS. GOURMET STATIONS. ONE ICONIC LOCATION IN THE HEART OF NEW YORK CITY.