Elder

Sujan Sarkar, the Michelin-starred chef already running Indienne upstairs, opened this British-Indian chophouse on the ground floor of Henry Hall in Hudson Yards in August 2026. He built the menu around the format he grew up cooking in London steakhouses: two chops, two big cuts of steak, a fish, sides, and puddings, reworked with Indian technique. A hundred seats fill the bar, dining room, and patio around an oasis-shaped circular bar, with hunter-green walls, walnut wainscoting, and Indian textiles giving the room an English-club look. Reservations open thirty days out at 9am, though the restaurant also takes walk-ins.