One of the world's most famous chefs is beefing up Hudson Yards with a splashy new steakhouse

"Hudson Yards has plenty of flash already- giant shiny Vessel, sky-high Edge, shops stacked with luxury labels-but now it's getting something even more New York: a big, fire-fueled steakhouse courtesy of José Andrés. Txula Steak, which opened this week inside Mercado Little Spain, takes over the space formerly known as Leña and cranks it to prime ribeye levels. The name itself riffs on the , a Basque tradition of dry-aged beef ribeye that's grilled over blazing coals until charred on the outside and juicy inside."

""The food of Basque Country, or País Vasco, has such an amazing story to tell," Andrés said in announcing the project. "The Basque country of Spain has some of the best ingredients on the planet, both from the sea and the land." If that sounds like a lot of meat, it is. The menu reads like a carnivore's passport, with Spanish lamb making its U.S. debut, Ibérico pork, American prime beef, cochinillo (suckling pig) and lechal (baby lamb)."

"There's also the Txuleburger, a dry-aged ribeye burger that all but dares you to eat it with your hands. Pair it with a Martina Hayworth, a martini shaken up with olive oil-infused gin and topped with a Basque gilda, and you're basically doing date night Bilbao-style. Not that it's all meat sweats-Txula also pulls from the sea, with txipirones (baby squid), Spanish red shrimp and bluefin tuna making the leap from Iberian waters to the Hudson."

Txula Steak opened inside Mercado Little Spain in Hudson Yards as a Basque-inspired, live-fire steakhouse using a Josper charcoal oven to sear steaks, seafood and vegetables. The menu emphasizes dry-aged ribeye and a broad array of proteins, including Spanish lamb making its U.S. debut, Ibérico pork, American prime beef, cochinillo and lechal. Signature items include the Txuleburger, a dry-aged ribeye burger, and the Martina Hayworth martini with olive oil-infused gin topped with a Basque gilda. Seafood offerings include txipirones, Spanish red shrimp and bluefin tuna. Pintxos like croquetas and jamón Ibérico and a roaming cheesecake cart with Basque cheesecake and toppings complete the menu.

Read at Time Out New York