The Plaza Food Hall Expands

The FP Patisserie by Francois Payard features macarons, viennoiserie, and signature chocolates. Photo by Paul Warchol

Those whose appetites have been whet by the

Todd English Food Hall

in the Plaza hotel are in luck: the entire concourse level of the New York City landmark now houses freestanding purveyors of food and fine goods.

Designed by

Jeffrey Beers

, the 40,000-square-foot Plaza Food Hall boasts antique mirror columns, custom mosaic flooring, and a 6-by-15-foot living green wall of tropical plants with variegated leaf and flower colors which will change with the seasons.

Luke’s Lobster offers Maine-style lobster rolls, New England clam chowder, and whoopee pies. Photo by Paul Warchol.

Each shop retains its own identity while sharing a common series of reference points, including the shopping arcades of Paris and traditional European food halls. Many of them have created items exclusive to the Plaza, such as No. 7 Sub’s “The No.7 Club” sandwich. The Lady M cake shop—for which Beers designed a floating counter of white lacquer on polished metal legs—has devised a Chocolate Banana Mille Crepes Cake. Foodies can rejoice while sitting in comfort at Sushi of Gari, serving hopper, cup, and vegetable sushi sets; the French bistro Tartinery, offering burrata, charcuterie, soups and salads; and Burke in a Box, a new concept from the celebrated chef David Burke.

Each free-standing shop has an individual identity, while merging into one continuous design. Photo by Paul Warchol.

Visitors can work off those delights by perusing the exclusive tabletop and home entertaining items at Town and Country Living, or take a little of the living wall home with them with a bouquet from Gramercy Flowers, the oldest flower shop in New York City.

View our original story on the concourse

here

.