T. Brasserie

"Since one of the world’s most famous French chefs is behind the Tin Building, you'll probably want to check out the French restaurant there. Start with the escargots, which are more herbaceous than garlicky. Then, if it’s the right time of year, get the salad with several different varieties of juicy heirloom tomatoes. The signature burger comes on a puff pastry bun, which sounds like a great idea on paper, but ends up being a bit too much. With black floors and emerald green tiled walls, T. Brasserie’s café setting works well for a nice lunch or a casual dinner date." - Kenny Yang, Matt Tervooren, Hannah Albertine

"This little station on the first floor of the Tin Building near all the fresh produce serves sweet and savory dosas and crêpes. (The latter come in buckwheat or classic.) A crêpe from here is about the same as a crêpe you’d get anywhere else. Varieties like ham/gruyère and banana/Nutella/chocolate are available, but they also have unique combinations like vanilla sponge cake with almond paste and meringue. It’s kind of fun to watch your order being made right in front of you." - Kenny Yang

"One of the most famous French chefs in the world (Jean-Georges Vongerichten) is behind the Tin Building, so you'll probably want to check out the French restaurant there. Unsurprisingly, it’s one of the stronger spots in the food hall. The space has black floors, green tile walls, and white marble tables, and it feels like a nice cafe that’s fitting for a date. Start with the bright green escargots, which are more herbaceous than garlicky. Then, if it’s the right time of year, get the salad with at least four different varieties of juicy heirloom tomatoes. The signature burger with gruyère and green chili mustard comes on a puff pastry bun, which sounds like a good idea on paper—but it's super rich and heavy. The whole thing is a bit much." - Kenny Yang

"T. Brasserie is Jean-Georges Vongerichten’s miniature facsimile brasserie, on the first level of the newly opened Tin Building. There’s a burger, excellent steak tartare, onion soup with a raft of gooey gruyere, rotisserie chicken, french fries that are just so-so, and — best of all on a first visit — a sextet of snails." - Eater Staff

"Another establishment by the Patina Restaurant Group in New York City, known for its refined cuisine." - Mona Holmes