Chelsea Market, the 1.2-million-square-foot food and retail complex that has anchored the Meatpacking District for nearly three decades, opened the doors to its most significant expansion in years this week, welcoming six new vendors that reflect the evolving tastes of New York’s food scene.
The expansion occupies a previously underutilized section of the market’s eastern corridor, adding approximately 8,000 square feet of new dining and retail space. The project, which began construction in early 2024, represents a $12 million investment by Jamestown, the Atlanta-based real estate company that owns the property.
“Chelsea Market has always been about discovery,” said Michael Phillips, Jamestown’s president of the Northeast division. “These new vendors bring flavors and concepts that will give our visitors new reasons to explore.”
Leading the new arrivals is Hansik Kitchen, a Korean fried chicken concept from the team behind several popular Queens establishments. The 1,200-square-foot space features an open kitchen where diners can watch cooks double-fry chicken to achieve the signature crunch that has made Korean fried chicken a global phenomenon.
“We wanted to bring Queens flavors to Manhattan,” said chef and owner Min-Ji Park. “Chelsea Market visitors expect quality, and that is exactly what we plan to deliver.”
Pasta Nonna occupies a corner space near the main entrance, where a team of pasta makers rolls fresh sheets of dough throughout the day. The menu features regional Italian dishes, with a focus on shapes and sauces from Emilia-Romagna. A prix-fixe lunch option for $22 offers a pasta course, salad, and espresso.
Copper Kettle Coffee has taken over a 600-square-foot space that previously housed a smoothie shop. The specialty roaster, which operates its own farm-to-cup supply chain with growers in Colombia and Ethiopia, roasts beans on-site in a small-batch roaster visible from the ordering counter.
Rounding out the food offerings is Mesa Verde, a plant-based taqueria that sources produce from urban farms in Brooklyn and New Jersey. The menu features jackfruit carnitas, mushroom al pastor, and house-made corn tortillas from organic masa.
The two non-food additions include Spice Route, an Indian spice shop with over 200 varieties of spices, teas, and blends, and Bindery Books, a used bookstore specializing in vintage cookbooks and food writing.
The expansion comes as food halls across the city have faced challenges in the post-pandemic era. Several high-profile projects have struggled with vacancy and foot traffic, leading some industry observers to question whether the food hall model has reached saturation.
Phillips pushed back on that narrative, noting that Chelsea Market’s foot traffic has exceeded pre-pandemic levels for the past 18 months. “There is certainly more competition than there was 10 years ago,” he acknowledged. “But this market has a special connection with New Yorkers and tourists alike. The key is continuing to evolve.”
The new vendors replace several that closed during or after the pandemic, including a gelato shop that had operated for nearly 15 years and a seafood counter that could not survive the supply chain disruptions of 2020.
All six vendors are now open during regular market hours, 7 a.m. to 2 a.m. daily. The market expects to host a formal grand opening celebration in early December, featuring cooking demonstrations and tastings from the new arrivals.
For visitors navigating the expanded space, new wayfinding signage has been installed throughout the market. A redesigned mobile app, launching next month, will include indoor navigation and real-time wait times at popular vendors.
The expansion also includes infrastructure improvements that support the market’s sustainability goals. New composting facilities can process food waste from all vendors, diverting an estimated 500 tons of organic material from landfills annually. Energy-efficient LED lighting and upgraded HVAC systems are expected to reduce the building’s energy consumption by 15 percent.
Hansik Kitchen plans to offer its signature double-fried chicken in three heat levels, from mild to what Park calls “Queens hot.” Early visitors have already posted photos on social media, with some declaring it the best fried chicken in Manhattan.
The timing of the opening positions the new vendors well for the holiday shopping season, when Chelsea Market typically sees its highest foot traffic of the year. Market officials estimate that daily visitors will exceed 25,000 during the weeks between Thanksgiving and New Year’s Day.
For longtime Chelsea Market devotees, the expansion represents both continuity and change in one of New York’s most beloved food destinations.
