Elder

A steakhouse with a bone-marrow nihari gravy on the menu isn't hedging between two cuisines — it's combining a British chophouse's cuts with an Indian kitchen's sauces on purpose. That's Elder, which opened August 6, 2026, on the ground floor of Henry Hall at 517 W. 38th St. in Hudson Yards, from chef Sujan Sarkar, whose Chicago restaurant Indienne carries a Michelin star.

The chops carry the room: Berkshire pork rib chop vindaloo masala, burrah-spice lamb chops, a Tellicherry peppercorn-crusted filet mignon, each finished with a sauce built like a curry rather than a reduction — bone-marrow nihari gravy, red pepper makhani, a green sauce that reads more chutney than herb butter.

Part of a bigger bet on one building

Elder is the second of three rooms Sarkar is opening inside Henry Hall — Indienne, his fine-dining transplant, opened in May, and a cocktail bar called Apas is still to come by year's end. That's a single chef staking a real claim on one Hudson Yards address rather than one restaurant testing the neighborhood, closer in spirit to how a single owner building two identities into one room works when the bet is on a place, not just a menu. Early reviews (4.7 stars, still a small sample) single out the lamb chops specifically — worth asking for if the table's sharing.