High Street on Hudson


  • Complimentary chef's choice dessert when you dine at the restaurant

“All sorrows are less with bread,” wrote Miguel de Cervantes of Don Quixote fame. High Street on Hudson, an all-day neighborhood restaurant and café, proves that point with every bite of its fabled loaves. This Philadelphia transplant, a prime pit stop for anyone strolling along the High Line, is famous for its bread but is becoming equally renowned for the breadth and quality of its food. “If we were going to spend the entire day at a single restaurant, it would be High Street on Hudson [which] offers an incredible around-the-clock array of dishes,” said Food & Wine, while New York Magazine said, “High Street on Hudson excels at just about everything.” Acclaimed baker Melissa Weller is still holding down the bread front at High Street, while Mary Attea, who used to be the chef de cuisine at Annisa, is conjuring up exciting savory offerings, ranging from rutabaga hummus to eel toast to bucatini with squid and mussels.

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