The Howard Hughes Corporation announced the launch of Seaport Summer 2017, a seasonal curation of dynamic culinary, cultural, and entertainment experiences celebrating the transformation of the Seaport District into Lower Manhattan’s next creative hub. Celebrated and unconventionally innovative artists, chefs, performers, tastemakers, and organizations come together to pay homage to the Seaport’s storied past while shining a light on its role as an all-in-one junction of spectacular consumer experiences. One of New York City’s most vibrant summer destinations, the Seaport District is located on the East River with unparalleled views of the Brooklyn Bridge, Statue of Liberty, and the city’s iconic skyline.
Headlining Seaport Summer 2017, The Seaport Food Lab, presented by Chase Sapphire, invites visitors to be part of a culinary experiment as it welcomes a series of celebrated chefs in two-week residencies. The Food Lab showcases the Seaport as a destination for innovative culinary concepts, letting guests experience some of the world’s most forward-thinking chefs as they take inspiration from a neighborhood with deep historic roots. Chase elements include an integration with Resy for exclusive cardmember reservation windows, and unique VIP and VVIP chef-driven experiences for Sapphire card members.
A two-level storefront along the historic cobblestones at 203 Front Street has been transformed into an eclectic open dining and kitchen space with an upstairs private chef’s table, providing a unique, temporary, and unexpected summer dining experience that is not to be missed. Each guest chef will collaborate with Sixpoint Brewery to create a custom beer for their dinner, while beverage partners will create specialty cocktails inspired by the chefs’ menus from brands including Jim Beam, and Hornitos.
The dynamic line-up of summer chefs includes:
Paul Kahan + Erling Wu-Bower + Cosmo Goss, who kick off the series with a preview of their forthcoming Chicago concept, Pacific Standard Time, June 19 - July 2
Hugh Acheson, Atlanta’s judge of television’s Top Chef, James Beard Foundation Award-Winning Chef and cookbook author, lends some Southern charm to the Seaport, July 8—21
Alon Shaya, named by Esquire Magazine as a Chef to Watch and a New Orleans Magazine Chef of the Year, brings Seaport inspiration to his modern Israeli cuisine, July 29—August 12
Jessica Koslow, owner of beloved Los Angeles restaurant, Sqirl, a 2014 StarChefs Rising Star Community Chef Award winner, and integral part of LA’s East Hollywood community, previews new restaurant, Tel, August 19—September 2
Dale Talde, the unofficial “King of Fusion Cuisine,” + Friends, merge ingredients and techniques from across the globe, September 9 - 23
A Sixth Food Lab participant will be confirmed shortly, October 2—October 15
Resy is the exclusive ticketing partner and reservation platform for The Food Lab, connecting the Seaport to food enthusiasts. Tickets for the first two Food Lab concepts can be purchased now via Resy at https://www.seaportdistrict.nyc/foodlab.html. To be the first in line for the four following Food Lab concepts, please click the ‘Notify Me’ button on the Resy app.
Beginning May 24th, The Garden Bar turns the Fulton Street arrival into a garden oasis as lush greenery adorns a pergola housing a 78-foot outdoor bar. Beers from Sixpoint Brewery and Corona will be available, as well as specialty cocktails from brands such as Jim Beam and Hornitos. Chase cardmembers will have access to a dedicated lounge within the bar experience.
The Front Row Food Market is the Seaport’s latest curated street-dining mix of the best of NYC food trucks, opening May 24 on Front Street between Fulton and Beekman Streets.
Clinton Hall Seaport is an exciting, modernized take on the Gastropub featuring a “20/20” program that offers 20 SUPERCRAFT draft beers on rotation as well as 20 unique burger creations and a plethora of fun table games such as Jenga, Giant Chess and more. Opening May 17, Clinton Hall Seaport is located at 19 Fulton Street.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.