New York’s High Line Eats

It’s hard to imagine that just a few years ago there was no such thing as the High Line, at least not as we know it today.  Now, the Meatpacking’s historic freight rail is one of the Manhattan’s best outdoor havens for an elevated stroll over the city, or better yet, a foodie crawl.

See the thing about the High Line is that it has so much going for it.  With spring well underway, New Yorkers and tourists alike can milk the Hudson River views, outdoor gardens and art.  But it’s really the eats we’re really after because these aren’t your run-of-the-mill food carts. You can get vanilla soft serve and hot dogs anywhere, but you can’t get craft beers, raspberry rosewater ice pops, and braised pork tacos.  Yep.  We’re not sure where to start, so we’ll go one bite at a time…

Returning to the park this year are a number of terrific sweet treats, from Mexican ice pops to Italian gelato and ice cream sandwiches.  There’s Melt Bakery’s divine ice cream sandwiches, the likes of “Red Velvet Meltcakes,” made with fresh baked red velvet cookies and super creamy cream cheese ice cream.  There’s a standout selection of gelato and sorbet from  L’Arte Del Gelato and La Newyorkina’s frozen Mexican treats, including paletas(Mexican ice pops), nieves(sorbet), helados(ice cream), and aguas frescas – freshly made juices ranging from hibiscus-beet to limeade with chia seeds. There’s Blue Bottle iced coffee and coffee ice pops from People’s Pops. If that’s not your guy, they hand craft raspberry basil pops, strawberry-rhubarb and more.

We’re just as excited about savory newcomers, debuting at Chelsea Market Passage this month, especially Bark Hot Dogs with its sausages, burgers and seasonal sides.  Northern Spy Co’s bringing locally minded food with locally grown, locally caught, and locally produced ingredients, as well as signature dishes from their East Village outpost. Biscuits smeared with jam or stuffed ham? Don’t mind if we do.  And then there’s the The Taco Truck, where you can expect to find all-natural, authentic Mexican favorites, like fried plantains, chorizo tacos, and four types of salsas. And since summer and seafood go hand and hand, keep an eye out for their fried catfish tacos.

If it seem as if Paul Grieco and Marco Canora’s Terroir outposts are multiplying all over the city, that’s because they are. Next up for Terroir is the High Line.  There will be plenty of salads and paninis to consider, but we’re much more interested in the veal and ricotta meatball subs and an outstanding selection of wines. Afterall, they did just win the James Beard award for outstanding wine and spirits program.

RG Writer: Ali Baker