Staten Island is getting a second Wonder restaurant location, set to open by summer, according to a company representative. While details about the new spot are still under wraps, it’s expected to follow a familiar theme: a variety of restaurants all in one place, much like a bustling food hall.
The first Wonder, located on Forest Avenue and Broadway in West Brighton, offers meals from 16 different restaurants. It’s a cozy setup, with just nine tables and around 20 seats, making it convenient for dining in or ordering delivery.
Marc Lore, the founder of Wonder, is a local from Westerleigh. His first Wonder restaurant has already become quite popular, with the opening event attracting hundreds of locals eager to try out unique dishes. The response has been enthusiastic, showing that people are excited about this fresh dining concept.
One standout feature of Wonder is its commitment to sustainability. The restaurant uses eco-friendly packaging, like biodegradable bowls and specially designed containers. Esteemed chefs, including Bobby Flay, José Andrés, and Marcus Samuelsson, have teamed up to create a diverse menu that features popular dishes from Tejas Barbecue, Di Fara Pizza, and more.
In terms of pricing, meals at Wonder typically cost around $12 plus tax, and orders are ready in about 30 minutes. Open daily from 11 a.m. to 9 p.m., the West Brighton location focuses primarily on takeout and delivery, making quality food accessible to busy locals.
The trend of food halls and multi-concept restaurants has gained traction in recent years. According to a report from Food & Wine, more than 300 food halls have opened across the U.S. since 2017, highlighting a shift in dining preferences towards variety and convenience.
Overall, the expansion of Wonder on Staten Island reflects both a growing appetite for diverse culinary options and a shift towards more sustainable dining practices. As the second location prepares to open, it will be interesting to see how it attracts the community and adds to the local dining landscape.
Check out this related article: Revolutionizing Food Safety: How a Fresh Approach Can Combat Foodborne Illnesses
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