What to Eat at Chef Street, Macy’s New Food Hall

With all the buzz surrounding food halls lately, it’s hard to imagine that one could possibly slip under the radar — especially when it’s fronted by a roster of celebrity chefs.  But believe it or not, Chef Street did — effectively eclipsed by the exciting debut of The Pennsy — even though it opened in tourist-thronged Macy’s Herald Square.  Located on the basement level, it features four unique fast-casual dining experiences, each situated in funky, Airstream-style trailers; so here’s what to eat at the gourmet culinary court, from wholesome quinoa bowls from Michelle Bernstein, to crispy tacos courtesy of Marc Forgione.

Crumb on Parchment: Since most of her projects are based in Miami, this is an excellent opportunity for New Yorkers to taste Sunshine State-inspired cuisine, from James Beard Award-winning chef, Michelle Bernstein.  In fact, Crumb on Parchment is an outpost of her popular Miami Design District café, serving Gooey Grilled Cheeses, Tuna and Tzatziki Gyros, and a series of healthful, internationally-flavored bowls, including the “Asian,” with farro, nori and galbi steak, the “Middle Eastern,” comprising bulgur, za’atar chicken and spiced sunflower seeds, and “Rustic Greek;” a toss of chickpeas, red onion, cucumber,green pepper and feta cheese.

Taquitoria: Marc Forgione is really working the food court circuit (he also has a lobster sandwich spot in the recently opened The Pennsy).  And now, he’s brought a branch of the Lower East Side’s rolled, crispy taco spot (where he’s a primary investor) to the basement of Macy’s Herald Square, peddling tortillas packed with beef, pork, black beans or chicken, and topped with guac, sour cream, pickled jalapeno relish and cotija or nacho cheese.

Tabo Noodles: What’s a high-end NYC food hall without a dedicated ramen joint?  Takashi Yagihashi (a James Beard Award winner, Food & Wine honoree, and Top Chef Masters competitor) is behind the noodles at the tiny Tabo, swirled in broths like Miso Vegetable, Shio Chicken or classic Tonkotsu Pork, along with Japanese sides like Gyoza, Fried Chicken Tatsuta-Age, and puffy Steamed Bao, stuffed with vegetables, shrimp or pork.

Rollie’s: In addition to having helped found Chef Street, The Patina Restaurant Group (also of Stella 34 Trattoria, Lincoln Ristorante, Café Centro and La Fonda del Sol), has taken the reigns of this American fast food establishment, slinging Double Burgers, Foot-long Chili Hot Dogs, Turkey Brats, Spicy Chicken Sandwiches and Soft Serve Shakes.

For more info, visit chefstreetnyc.com