For more than four decades, Michael Ayoub has been shaping New York’s pizza culture, his hands dusted with flour as he mastered everything from Chicago-style to grilled pies. In 2004, he opened Fornino in Williamsburg and quickly made history: his scientifically minded approach to dough fermentation and his inventive toppings helped ignite the artisanal pizza craze that swept through the city in the early 2000s. Fornino—named after Ayoub’s mother’s maiden name, which fittingly translates to “little oven” in Italian—has since become a beloved Brooklyn fixture, known for expertly blistered crusts, thoughtfully layered flavors, and a commitment to using only the best ingredients. Over the years, Ayoub has expanded Fornino to multiple locations while never straying from the fundamentals: balance, creativity, and respect for tradition. At Time Out Market New York, Union Square, Ayoub brings Fornino to Manhattan for the very first time, joining the lineup after years as a favorite at Time Out Market in Dumbo. The Union Square menu highlights his classics—think soppressata, buffalo mozzarella, and broccoli rabe piled high on a sturdy fermented crust—along with crisp salads, focaccia sandwiches, and rotating specials crafted with ingredients sourced from the Union Square Greenmarket, just steps away. Breakfast sammies on housemade focaccia round out the offering, adding a new twist to the Fornino repertoire. With its mix of tradition and innovation, Fornino at Union Square offers a chance to taste a true piece of New York pizza history—one perfected by a chef who has been shaping the craft for over 40 years.

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.

Few teams have reshaped New York dining quite like restaurateur Roni Mazumdar and chef Chintan Pandya. Together, through their hospitality group Unapologetic Foods, they’ve challenged perceptions of Indian cuisine and won near-universal acclaim in the process. Adda brought a casual brilliance to Queens; Dhamaka was hailed for spotlighting “the forgotten side of India”; and Semma, their exploration of Southern Indian heritage cooking, became the first and only Indian restaurant in New York City to earn a Michelin star—along with being named the New York Times’ number one restaurant of the year. With Kebabwala, the duo takes inspiration from the vibrant night markets of Delhi, bringing the energy, aroma, and spectacle of open-fire cooking to Union Square. The stall centers on kebabs kissed by flame and smoke—juicy chicken skewers, tender goat, and even richly flavored bison. Each is charred over an open fire with the kind of care, bold seasoning, and precision that Unapologetic Foods has made its signature. At Time Out Market New York, Union Square, guests can sidle up to the counter and watch the action unfold as skewers sizzle and flames rise. The menu celebrates the communal, festive spirit of Indian night markets, where the food is at once rustic and deeply satisfying, yet elevated by technique and respect for tradition. Kebabwala may be one of Unapologetic Foods’ most anticipated concepts yet—an experience that’s equal parts street food authenticity and culinary mastery, brought straight from Delhi’s markets to New York’s Union Square.

Sam Braverman’s mission has always been simple: cook good food. From dive bars to destination kitchens, he’s done exactly that, first earning buzz with steak frites au poivre and chimichurri that drew diners from across the city to an unassuming bar in Bushwick. That tiny back-kitchen operation—Lori Jayne—quickly became one of New York’s most talked-about spots, transforming Alphaville into a bona fide food destination and setting the stage for expansion. Now at Time Out Market New York, Union Square, Braverman continues the Lori Jayne story with an Americana-inspired menu that’s anything but ordinary. The LJ Burger levels up the classic with caramelized onions, a “thickle” (that’s a thick pickle), and a swirl of the chef’s signature LJ sauce. For those craving more, there’s the bacon chili cheeseburger, Buffalo 2.0 chicken sandwich, crispy Sichuan mushrooms, hand-cut fries, and rotating frozen custard cups. Burger lovers can also build their own with add-ons like Sam’s almost-award-winning chili, thick-cut bacon, or a second patty. The name Lori Jayne is more than a brand—it’s a tribute to Braverman’s mother, who taught him to cook and to care for people. True to form, she plans to be on site daily until convinced otherwise, continuing the family tradition of hospitality. With 32 years of New York living, rocking, and cooking behind him, Braverman brings comfort food with personality, creativity, and a whole lot of heart.

What do stocks and sandwiches have in common? Anthony Valois. After a career in finance and time as a competitive cook, Valois walked away from Wall Street to pursue his true passion: feeding people. His first step was a barbecue restaurant, but it was with Anthony’s Paninoteca—opened in 2018 in Staten Island—that he found his calling. There, his carefully crafted sandwiches, many inspired by Italian traditions and family memories, quickly earned cult status. At Paninoteca, Valois insists on doing things the right way: curing and smoking pastrami in-house, roasting porchetta until its crackly skin shatters at the bite, slicing chicken cutlets paper-thin, and sourcing the very best Italian products he can get his hands on. It’s a philosophy that has resonated with diners citywide—his roast beef sandwich even landed on The New York Times’ list of “57 Sandwiches That Define New York City” and The Infatuation’s roundup of the “18 Best Sandwiches in America.” Now, Valois is bringing his craft to Time Out Market New York, Union Square. Guests can expect a menu that balances tradition with creativity: the Prosciutto Union Square, layered with Prosciutto di Parma, fresh mozzarella, and sundried peppers; the Della-Tella, with truffle-studded mortadella, creamy stracciatella, and pistachio pesto; plus weekly surprises echoing the ever-changing specials of his Staten Island shop. With more than 40 sandwiches in his repertoire, Valois makes choosing just one a delicious challenge. But no matter your pick, each creation is built with care, flavor, and a clear love for the craft—proof that leaving finance for food was the best trade he ever made.

Growing up in the Bronx, Kwame Onwuachi’s afternoons often revolved around grabbing a patty or two—a ritual that now inspires Patty Palace, his latest venture at Time Out Market New York, Union Square. Here, the James Beard Award–winning chef gives the beloved Jamaican snack an upgrade worthy of his reputation. Each patty is folded into pillowy coco bread and packed with bold fillings like curried chicken, simmering beef, and jerk mushroom. They’re layered with ginger-cabbage slaw, brushed with jerk BBQ sauce, and finished with a vibrant green seasoning aioli—a true celebration of Caribbean flavors and a reflection of the chef’s creative approach to comfort food. Fans may recognize the concept from Onwuachi’s original Patty Palace truck, parked outside his hit restaurant Tatiana, where the patties quickly drew long lines and cult status. The menu at Time Out Market will also feature Miri, Onwuachi’s sparkling water brand, adding a refreshing pairing to the rich, spicy flavors. It’s a natural extension of a chef who has always balanced storytelling with innovation, bridging his personal history with global culinary acclaim. Kwame Onwuachi is no stranger to the spotlight. Named one of Time’s 100 Next, hailed as the most important chef in America by the San Francisco Chronicle, and celebrated for Tatiana at Lincoln Center—which the New York Times named the number one restaurant in New York City—he continues to redefine modern dining. With Patty Palace, he’s sharing a taste of home, elevated for a new audience.

Chris Reyes and chef Gerardo Alcaraz have impressive resumes that span acclaimed kitchens like Nomad and Cosme, as well as shared ownership of Greenpoint’s Aldama. But it’s their joint venture, Taqueria El Chato, that has quickly captured the city’s attention and redefined New York’s taco scene. Named after Reyes’s flat-nosed dog, the restaurant burst onto the scene in Greenpoint with a concise but flawless menu of tacos, vampiros, and quesadillas that earned it a coveted spot in the Michelin Guide New York 2025. A West Village outpost soon followed, solidifying its status as one of the city’s most exciting new taquerias. At Time Out Market New York, Union Square, Taqueria El Chato continues its winning streak with a lineup that celebrates the flavors and traditions of CDMX street food. The trompo al pastor is a showstopper, its vertical spit layered with pork loin and thinly sliced flank steak, cut fresh and topped with cilantro, onions, and salsa verde or roja. Just as tempting are the suadero and tripa tacos, slow-cooked brisket, chile-marinated mushrooms, and made-to-order vampiros and quesadillas that showcase the team’s creativity and precision. The result is food that feels both elevated and deeply comforting, bridging Reyes and Alcaraz’s fine-dining backgrounds with the casual joy of street-side tacos. For Union Square diners, Taqueria El Chato brings one of the city’s most buzzed-about taco experiences under the Time Out roof—complete with all the juicy, smoky, and salsa-kissed flavors that earned it critical and cult acclaim alike.