New York has become a food-hall town, with perhaps more of these collections of food and dining stalls than in any other city in the country. This season, there will be some showy additions, as operators are increasingly selective as to who gets to set up shop.

Doris Huang has filled her shiny cobalt-and-gold food hall with a cross-section of options including Huli Huli for Hawaiian fare, like huli huli chicken (but no poke); Papa Poule rotisserie chicken from the Maman group; Nansense for Afghan specialties; Little Tong Noodle Shop from Simone Tong (who is also opening a restaurant, Silver Apricot, this fall); Mani in Pasta for pizza and Roman items; and Beach Bistro 96 with Brazilian bites from Rockaway Beach. The stalls surround a big gilded bar for wine, beer and cocktails.

The Deco, 231 West 39th Street (between Seventh and Eighth Avenues), October.

Chelsea Market, one of the city’s first food halls, is expanding Chelsea Local on its lower level. There will be a new store, Black Seed Appetizing, from Black Seed Bagels, with smoked fish in sandwiches and by the pound, tinned seafood, salads and pastries. Pearl River Mart, which has a large space on Chelsea Market’s ground floor, will open a food outpost on the lower level, selling Asian items, mostly groceries and frozen food; Las Delicias Patisserie, a gluten-free bakery at the Union Square Greenmarket, will open its first shop; and Dickson’s Farmstand Meats will move from the ground floor to a much larger space downstairs.

Chelsea Local, 75 Ninth Avenue (15th Street), September.

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