Tishman Speyer has announced chef Erik Ramirez and Juan Correa, the team behind critically acclaimed restaurants Llama San and Llama Inn, will bring a new dining concept to The Spiral at 66 Hudson Boulevard. Located in Hudson Yards, the new restaurant will occupy the ground floor of the tower on the northwest corner at Tenth Avenue and 34th Street.
Similar to Llama San in the West Village and Llama Inn in Williamsburg, the new yet-to-be-named restaurant will showcase a fusion of Peruvian and Japanese cuisine in a 6,000-square-foot space. Plans include a large indoor dining room, as well as outdoor, seasonal dining.
“We are extremely excited to join Tishman Speyer in creating a whole new community around The Spiral,” said Ramirez. “As the first new street-level restaurant in this area, we look forward to enlivening the neighborhood and introducing the Peruvian izakaya concept.”
Today, installation of the building’s façade and spiraling terraces is nearly complete. Designed by Bjarke Ingels Group, the 1,031-foot, 65-story office tower will eventually comprise 2.85 million square feet. In addition to the new restaurant, the six-story podium will include a lobby with 28-foot ceiling heights and another 12,000 square feet of retail space.
“Juan and Erik are perfect partners, and we couldn’t be more eager to see their new restaurant take shape at The Spiral,” said Amir Sperling, managing director at Tishman Speyer. “We know they’ll offer the most innovative and delicious cuisine, and enrich the entire neighborhood with light, warmth, and excitement.”
The building is expected to be completed later this year.