While born in Washington, D.C., chef Dhanapol “Oak” Marprasert grew up in Bangkok’s Samsen neighborhood, surrounded by the hum of street food stalls and the aromas of home cooking. It was there, learning at his mother’s side, that he found a lifelong love for Thai cuisine. Years later, alongside his partner and co-owner Jiraporn “Jina” Tisopa, Marprasert opened Kam Rai Thai in Astoria, a fast-casual spot that quickly became a neighborhood essential for its bold flavors, fresh ingredients, and comforting dishes from across Thailand. Since its debut two years ago, Kam Rai Thai has earned a devoted following, inspiring a second location this summer at Hudson Yards and now a new chapter at Time Out Market New York, Union Square. At the market, the menu transports diners to Thailand’s streets and kitchens with dishes that balance comfort and complexity. There are smoky grilled pork buns, rich Khao Soi featuring confit chicken in coconut curry, and the crispy Hat Yai fried chicken with sticky rice. And of course, a fan-favorite: pad see ew, wok-charred to perfection with that signature sear. But Kam Rai Thai is more than just food. With Marprasert’s culinary creativity in the kitchen and Tisopa’s warmth and hospitality leading the front of house, the brand reflects a true partnership in life and business. Their approach blends authenticity with accessibility, making every plate both familiar and transporting. For Union Square, Kam Rai Thai brings not only some of New York’s best Thai food, but also a story rooted in family, tradition, and passion for hospitality.

Even though he is one of the trendsetters who sparked the smashed burger movement in NYC, Mark Mendaros didn’t start in the burger biz. His first foray into the New York scene was more about baby back ribs and golden fried chicken at his American bistro, Oola’s Kitchen, in the Lower East Side. But the pandemic had other plans for Mendaros, who, like many proprietors, pivoted his business to a walk-up window-only concept called Smashed NYC. He bet it all on his best-seller—a smash burger—and the rest, as they say, is history. Smashed NYC is a certified hit and its seared, crispy patties have set a trend we have yet to come down from.So what is it that makes Smashed NYC so special? Is it the patties with caramelized, griddled edges? Is it the scratch-made sauces, from the tangy secret smash sauce to the truffle-ized swirl? Or is it the fact that Smashed also serves an excellent vegan burger?Whatever the proverbial secret sauce, Smashed NYC is one burger mainstay we can all get behind.

A Caribbean-style spin on BBQ? New York’s got that at Jase’s BBQ. Learning the ins and outs of the trade by cooking alongside his mother in his native home of Tobago, Jase Franklyn infuses his barbecue with island flavors, including the curled pig tails and jerk wings—his claim to fame from his time in the Rockaways to his next move, a tent at Smorgasboard. The brisket, sliced to order, is a mouthwatering staple—slathered in a sweet and smoky passionfruit sauce. There’s really nothing quite like it. Complete the perfect BBQ meal with any of the classic sides, like creamy mac and cheese, golden cornbread and crisp coleslaw. 

Mariposa is the next chapter of a proven story. Born from the success of Taco Taco, we've taken everything that made people fall in love with our food and elevated it, adding house-made tamales and a menu personally curated by Executive Chef Fredy Cetina, who brings the vibrant flavors of his hometown in Yucatán, Mexico, to every dish. We call it West Coast Mexican cuisine, and there's a reason for that. Anyone who's experienced Mexican food on both coasts knows it's not better or worse, it's simply different. The flavors, techniques, and ingredients carry a distinct West Coast identity inspired by the taco trucks that define California's street food culture. Expect bold street tacos, skinny burritos, and fresh tamales that celebrate authentic Mexican flavors through a California lens. That inspiration is deeply personal. For Chef Fredy and the founders, California's taco trucks were a staple, whether grabbing a quick lunch or ending the night with a favorite late-night stop. Mariposa brings that same spirit of great food, community, and discovery to the table. Mariposa, the Spanish word for "butterfly," was chosen with love as a tribute to one of the founders' wife, whose lifelong admiration for butterflies inspired the restaurant's name.

At BKLYN Wild, chef-owner Ivy Stark brings her vibrant plant-forward cooking to Time Out Market Union Square. With more than 20 years of experience working in some of New York City’s most celebrated restaurants, Stark and her team present a menu that reflects a modern approach to vegetable-driven cuisine. Rooted in plants and powered by protein, BKLYN Wild focuses on bold flavors, colorful ingredients, and satisfying dishes that celebrate vegetables while offering something for every kind of diner. The menu features a variety of bright, nutrient-packed bowls and comfort-forward plates. Guests can enjoy options like the Brussels Sprout Caesar, made with baby kale, vegan parmesan, chili-lime Caesar dressing, and croutons, or the Feliz, a vibrant combination of red quinoa, roasted plantains, black beans, papaya, and red cabbage with a honey-lime vinaigrette. Heartier options include the Veggie Mac, layered with pasta twists, creamy vegan cheese sauce, and black bean chorizo chili, and the Warm Griddled Vegan Chili Cheese Wrap, filled with plant-based chili, vegan cheese, and fresh pico de gallo. Guests can also customize their meal with a range of add-ons, from avocado and roasted plantains to additional proteins. The result is a menu designed to energize and satisfy, delivering the kind of craveable dishes that make plant-forward eating feel vibrant, modern, and unmistakably New York.

Opening Friday, 5/22, The Rotisserie Haus brings slow-roasted meats, comforting sides, and classic rotisserie cooking to Time Out Market Union Square from the team behind Smashed NYC. Led by Mark Mendaros alongside Chef Fredy Cetina, the concept is centered around one simple philosophy: good ingredients, cooked with care, and letting fire and time do the work. “There’s something honest about rotisserie cooking,” says Mendaros. “The slow spin, the fire, the crispy skin. You can’t really hide behind it. Same as a smash burger. Just good ingredients cooked properly.” The menu reflects that approach. The signature Herb-Marinated Free-Range Roasted Chicken is available as either a quarter or half bird and comes paired with seasonal greens and your choice of accompaniment. Options include roasted Brussels sprouts finished with whole-grain mustard sauce, sautéed rainbow Swiss chard with white wine and chili flakes, roasted Yukon gold potatoes, olive oil potato purée, and brown rice pilaf. For guests looking for something heartier, the Roasted New York Steak Frites pairs a prime New York strip with hand-cut fries and house sauces including bordelaise chimichurri, cowboy butter, and roasted cherry tomato beurre blanc. The Roasted Colossal Jumbo Shrimp offers a lighter option while still leaning into the restaurant’s signature fire-roasted preparation style. Lunch crowds can also take advantage of new $14 lunch specials featuring a roasted chicken sandwich or steak sandwich, making The Rotisserie Haus one of Union Square’s newest weekday lunch stops. Dessert keeps things nostalgic with a warm Nutella Banana Crepe, inspired by Mendaros’s childhood and designed to end the meal on a comforting note. Comforting, unfussy, and built around the glow of the rotisserie, The Rotisserie Haus feels less like a trend play and more like the kind of neighborhood spot that quietly becomes part of your weekly routine.