Out in the distance of the Upper West Side is a grand culinary experience that goes by the name of Harry’s Table by Cipriani. Located at 235 Freedom Place South at Waterline Square between West 60th and 61st streets, Harry’s officially opened to the public on June 8 — a little over a week after Bellini, the food hall’s Italian sit-down restaurant opened. We had to take a trip over to get a lay of the land.

There was a chorus singing on the green while children played in the fountain at Waterline Square. It appeared to be a local community “School’s Out for Summer” event, which felt serendipitous considering it was the opening day of Harry’s Table. It wasn’t that long ago when there was nothing here at all besides cranes, fences and shells of buildings in progress. Before that, it was the old Penn Central rail yard.

Some might consider this area of the Upper West Side a kind of no man’s land because it’s not that close to anything besides the Riverside Park bike path and the 59th Street subway stop — which is still a good 10-plus-minute walk from there if you know where you’re going (since this area doesn’t follow the grid system). Harry’s Table strategically fills a void needed in this area — a huge selection of high-end eats in an elegant setting.

Walking around Harry’s 28,000 square feet of space — which features chandeliers, leather stools and white tile walls — visitors can create their own journeys by choosing from twelve different food and beverage counters.

There’s a coffee bar by Lavazza right as you pass through the main entrance. Freshly made pastries including bombolones and apple turnovers sit alongside pre-made sandwiches and savory croissants, like their prosciutto crudo mozzarella tomato option.

There’s a homemade gelato and chocolate counter, a juice bar, a display case filled with cakes and pies, and plenty of salads made to order.

If you’ve ever been to Eataly before, you’ll see some similarities here at Harry’s Table. You can take your food to go or sit down at the open table area.

There’s a counter completely dedicated to pastas. A pair of options that caught my eye were the Pappardelle al Ragù di Filetto with beef ragù and the Homemade Tortellini with panna, prosciutto cotto and peas.

See What Else is Opening Soon (or Just Opened) on the Upper West Side!

There are also several kiosks around the room where you can find grab-and-go pasta to make at home, as well as other options, including fresh fruit, chips by TartufLanghe, rendered duck fat, American wagyu beef and eggs. Harry’s Table serves as a high-end grocery store in several ways, working to have something for just about every occasion.

Harry’s has a pizza oven that also makes calzones and focaccia. Check out the cheese and charcuterie shop for meats and cheeses from around the world. I took home some Moon Rabbit cheese made from cow’s milk in Wisconsin.

Harry’s is also carrying domestic and imported caviars and even makes caviar crepes.

If you’re fiending for a panini, they’ve got those too, like the Porchetta, which comes on focaccia bread with porchetta romana and Dijon mustard.

Still hungry? The gastronomia counter features foods like broccoli rabe, beef and veal meatballs, and Insalata di Pesce with calamari, shrimp, octopus and tuna salad. Or maybe you’d fancy a drink from the full bar in the middle of the room which showcases timber paneling inspired by mid-century Italy.

All the way in the back of Harry’s is a dedicated pescheria and carne counter from Fossil Farms Artisan Butcher. Here you’ll find fresh fish and crab legs, pasture-raised beef of New England farms, free-range poultry from Pennsylvania, Bershire Pork and other specialty game.

Harry’s Table is no doubt an exciting new gem for locals. It’ll be interesting to see if it emerges as a destination people go out of their way for. Current hours are 7am-9pm daily; the cafe is open 9am-9pm.

And now … the menus! Click the left and right arrows to view more.

Bobby attended Franklin Pierce University in New Hampshire, where he studied journalism and wrote for local children’s magazine Moo Cow Fan Club. Years later while living in New York City, trudging home on a dour January day, Bobby read his favorite bookstore, the venerable Westsider Rare and Used Books, would soon close its doors due to ballooning rent. The owner was quoted saying the only thing that could save his shop was if someone raised $50,000 but doubted anyone would do it. Bobby immediately sprang into action, wanting to show the owner that someone would indeed answer the call. Single-handedly launching a viral online fundraising campaign that reached far beyond New York City, Bobby helped raise the money in just four days, with the bookstore’s saga receiving coverage in the New York Times and NBC. Having spent years exploring Westsider’s cramped and cozy aisles, it warmed Bobby’s heart seeing people come together to save something they truly loved. A proud Upper West Side local, you can typically find Bobby in Riverside Park, at the New York Philharmonic, or recording poetry for his YouTube Channel, Bobby Slam, in his beloved Westsider Books. You can also follow Bobby on Twitter and Instagram. Bobby is also a regular contributor for EastSideFeed.com. His articles for this publication can be viewed here.

My husband and I took a guest to Harry’s for lunch. Beautiful interior and excellent staff but woefully lame food. A fish sandwich that would embarrass McDonalds, two unimpressive salads, over-sweet and grainy meringue dessert. I genuinely hope this is a shake-out issue but would give them some time to up their game on the food.

The sale in NYC of foie gras and products containing foie gras will be prohibited effective this November. The photo of the case containing Fossil Farms Artisan Butcher products includes foie gras although there is a pending law suit in NY challenging the ban. Foie gras is made by force-feeding ducks or geese.

Birds are fed several times a day. During feeding, birds have either a metal or plastic tube placed down their throats and the corn feed is then thrust into the bird’s esophagus. If the bird struggles against the feeding it runs the risk of puncturing its own esophagus, inflammation of the neck, or even asphyxiating.

Generic design. Boring. Looks like so many other food courts I’ve been to all over the world. Nothing distinctive. No imagination in the design. We will see if the food saves this place.

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