Eat your way through Chelsea Market, the Meatpacking District and the High Line!

We start with a guided walk through Gansevoort Market. Originally founded nearly two centuries ago, the Gansevoort Market is newly open again. Next we enjoy the sights and smells at world famous Chelsea Market. Several tastings at predetermined stops as well as whatever is on offer that day. From there we head up to the High Line for an incredible walk with unparalleled views of the city and Hudson River. A few more tastings, some street art and we find ourselves in West Chelsea's art gallery district where the tour ends.

Food included on the tour:

  • Luzzo’s - slice of their famous Martha Pizza: mozzarella, prosciutto, truffle pate, basil (no tomato sauce)

  • Sarabeth’s biscuit

  • Doughnuttery doughnut

  • Gelato

  • Empanada (flavors like coconut curry chicken, blue crab, pancetta mac and cheese, and more!)

  • Can indulge in beer or (additional cost)

  • Stops are subject to change at any time

 

 

Highlights:

Gansevoort Market

Chelsea Market

The High Line

Incredible street art along the High Line and possibly some performances

History of the High Line and the Meatpacking District

 

Cost:

$50 per person (depending on group size). Includes all food (enough for lunch or dinner).

Tour Length: 3 hours

Includes tour guide and all food.

Availability:

7 days a week
9:00 am - 6:00 pm
Contact us to schedule.



About the meatpacking district:

Although the area was originally residential, markets have existed in the district since the 1840s. People moved into tenements in the Meatpacking District in the 1820s to escape epidemics in what was then the main part of New York. In 1884, New York named two acres of land after General Peter Gansevoort, a Revolutionary War hero and grandfather of Herman Melville. The neighborhood shifted to become a market, first for produce and after the development of reliable refrigeration, for meat. Gansevoort Market then became a commercial district.

In 1900, 250 slaughterhouses and packing plants filled the district; by the 1930s, those houses produced the nation’s third-largest volume of dressed meats. Five meatpacking companies still operate in the district. Boutiques and bars are more common than rump roasts these days, and the neighborhood continues to evolve almost daily.