queensyard
New American restaurant · Chelsea ·
British fare, brunch, cocktails, and stunning Vessel views
British fare, brunch, cocktails, and stunning Vessel views
"Queensyard is one of several restaurants in the high-end shopping mall that is Hudson Yards, and people seem to like the bright, open space and striking view of The Vessel from the floor-to-ceiling windows. The food is billed as “Modern American with London Style,” but we find it generally odd. Almost every dish has us asking the same question: Why? Why, for example, does the kitchen feel the need to ruin perfectly good East Coast oysters with sudachi koshō, low-quality trout roe, and syrupy black vinegar? Why do they bury some mediocre and over-salted foie gras under a thick layer of fresh cilantro and, inexplicably, fried capers? Why is the pasty housemade gnocchi served with candied cilantro seeds? Has anyone ever wanted this garnish? We certainly don’t. If for some reason you absolutely have to eat at Queensyard, we recommend getting the simplest thing you can find on the menu. The filet mignon is passable, if you ignore the over-fried and over-dressed potato gratin that comes with it. A skate katsu would benefit greatly from a generous wedge of lemon, but is good enough even without it. For dessert, a sticky toffee pudding isn’t the worst you could do. Yes, it tastes a bit too much like cinnamon and artificial orange extract, but some people like that. The main draw here is the view. If you’re into looking at questionably functional architecture while you eat mediocre food, Queensyard might deserve a spot on your dinner rotation. Otherwise, there’s no real reason to eat at this restaurant. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Nibbles A plate of olives, pickled vegetables, and spiced nuts designed for sharing, this might just be the best thing on the menu. Considering that all of these nibbles are made in house, it makes us wonder why everything that follows is so uninspired. East Coast Oysters Oysters should be hard to mess up, but somehow, they’re not good here. The garnishes of sudachi koshō, trout roe, and black vinegar completely overwhelm the flavor of the actual oysters. It’s a bit like taking a shot of salty vinegar. Brooklyn Burrata “Midori gel” is a phrase we never want to see on a menu again. This dish is a confusing affront to burrata. Wild Mushroom Risotto If you like the taste of cheap truffle oil and the texture of partially-dried glue, you’ll love this. Queensburger This is a totally fine cheeseburger. There’s nothing particularly good about it, but it’s not actively bad, either. If you’re stuck at this restaurant, this is a safe bet. Filet Mignon The kitchen here seems to have at least a cursory understanding of how to cook beef. This filet mignon is seasoned nicely and cooked to the appropriate temperature. Sticky Toffee Pudding This dessert tastes like it was manufactured in the same facility as the holiday-themed Yankee Candles. Some people will be into that." - Carina Finn
"The snow pea and wild strawberry salad ($21) at Queensyard is sublimely crunchy and vibrant: julienned snap peas, favas, English peas, fraises des bois, shaved ricotta salata, pickled green strawberries, and buttermilk dressing with edible flowers — a bright, textured summer salad." - Eater Staff
"As one of the eight full-service venues on the upper floors of the mall, Queensyard is described by Related Urban leadership as a one-off, but to me it reads as another member of a strikingly similar group of restaurants at Hudson Yards rather than a truly distinct concept." - Ryan Sutton
"I note that Bogdan Danila will also head up the group’s Hudson Yards restaurant Queensyard as part of the staffing changes at Bluebird." - Stefanie Tuder
"Reviewing Queensyard in Hudson Yards, Post critic Steve Cuozzo called the Dover sole with roasted cauliflower puree “marvelous” and also enjoyed the “ultra-juicy” baked Lancaster chicken and the Burgundy truffle risotto at this new British-American restaurant by chef Danila Bogdan." - Kayla Kumari Upadhyaya