Morgans Hotel Group has opened Hudson Common in New York’s Hudson Hotel.
Hudson Common serves an array of local craft beers, creative American food, and specialty cocktails inspired by the classic American soda shop.
The 3,000-sq-ft (279-sq-m) space features high ceilings, oversized windows, distressed leather couches and a marble fireplace. Verena Haller led the in-house Morgans Hotel Group design team, which collaborated with Rottet Studio on the space and its laid-back atmosphere. Long black wood communal tables have bench seating; brown leather cushions are strapped on to the seats with vintage-inspired leather belts. The edges of the room feature lounge seating. The space is lit with string lights and orb chandeliers.
The menu, by Morgans Hotel Group’s Executive Chef Steve Peterson, focuses on burgers, sandwiches and fries. Items are divided into “common” classics and “uncommon” interpretations. Common items include the signature burger and fries, made with a custom beef blend on a brioche bun with lettuce, tomatoes, onions and Common sauce served with thrice-cooked, hand-cut duck fat fries. Uncommon menu items include a pork katsu BLT made with a breaded pork cutlet, apple bacon, pancetta, guanciale and tonkatsu Worcestershire sauce. For dessert, Hudson Common serves a selection of Odd Fellows Artisan Custards made by Sam Mason, formerly of WD~50.
The beverage program features 16 beer taps in addition to 30 brews in cans and bottles. Common cocktails include a root beer float made with rum, Averna, microbrewed root beer and a scoop of ice cream, while uncommon cocktails include a French soda made with St. Germain, crème de mure, vodka and Champagne.
Hudson Common also has a take-out window opposite the bar, three large drop-down projector screens behind the bar and seven additional televisions.