Elder opens Thursday, August 6, 2026 at 517 West 38th Street in Hudson Yards, inside Henry Hall, with about 100 seats in a 3,300-square-foot room. Book Elder Hudson Yards if you want Sujan Sarkar’s British Indian chophouse version of dinner, with a 5 p.m. to 11 p.m. Tuesday-to-Saturday schedule and a menu built around chops, sauces, Dover sole, and vegetarian mains; skip opening week if you need quiet pacing or disclosed pricing before committing (Whatnow1).
What Makes Elder Hudson Yards Worth Booking
Elder is the Sarkar booking for diners who want a full dinner, not the tasting-menu formality of Indienne or the grab-and-go premise of his butter chicken stand at Shaver Hall. That distinction matters. Sarkar expanded Michelin-starred Indienne to Hudson Yards in May 2026, then followed with the Midtown stand in June. Elder adds another New York lane for Sarkar: a roughly 100-seat British Indian chophouse with meat, seafood, poultry, vegetarian mains, and sauce work doing the heavy lifting.
Book Elder Hudson Yards for a two- or four-person dinner during its first month if you already follow Sarkar’s restaurants and want to see how his London and Kolkata references translate outside a tasting menu. Larger groups should also pay attention because 100 seats is generous by chef-driven New York standards, but opening-week demand can still compress the room when a James Beard Awards finalist attaches his name to a new address.
Choose Elder over Indienne if you want a less ceremony-driven night from the same chef. Choose Indienne if you want Sarkar in Michelin-starred tasting-menu mode. Choose the Shaver Hall stand if you only want the butter chicken hit and do not need a reservation or a dining room. Elder sits between those options, with enough structure for a proper Hudson Yards dinner but a menu that reads more flexible than a fixed progression.
The risk is the usual one with a new restaurant from a chef on a fast expansion cycle: opening weeks can expose the difference between a menu that works on paper and a dining room that has found its rhythm. Elder’s case is stronger than most new-opening gambles because the source material is specific. You are not betting on a vague concept. You are betting on Berkshire pork rib chop with horseradish raita, bone marrow nihari gravy, red pepper makhani sauces, Dover sole, tandoor chicken roulade, and a vegetarian bench with beet Wellington, paneer lasagna, jackfruit cutlet, and tomato-plum salad with rasam sorbet.
The Menu: Berkshire Pork, Nihari Gravy, and Beet Wellington
Sarkar describes Elder as a British steakhouse with Indian influences, according to Eater New York. The phrase is useful because it tells you what not to expect: this is not another Indian tasting menu wearing steakhouse lighting, and it is not a classic Manhattan chophouse with a token spice rub. The menu items named so far point to a hybrid built around recognizable steakhouse and British references, then pushed through Indian sauces, raita, makhani, rasam, and tandoor technique.
The Berkshire pork rib chop with horseradish raita is the headline order until the room proves otherwise. It gives you the clearest read on the concept: bone-in chophouse format, Indian dairy-and-heat logic, and a British horseradish echo in the same dish. If you are booking one dinner to understand Elder Hudson Yards, start there and build around the sauces. Bone marrow nihari gravy should be treated as a signal dish too, because nihari brings a slow-cooked, meat-deep reference point into the steakhouse sauce category.
Red pepper makhani sauces give the menu a second anchor for diners who want richness without relying only on beef or pork. Dover sole brings in a British dining-room reference that makes sense given Sarkar’s London background, while tandoor chicken roulade gives the poultry section a format with technique rather than a safe roast-chicken slot. The menu is useful because the dishes are named clearly enough for you to plan an order before the first service.
Vegetarians should not treat Elder as a compromise booking. Beet Wellington, paneer lasagna, jackfruit cutlet, and tomato-plum salad with rasam sorbet are not side-dish afterthoughts based on the details released. The beet Wellington is the key test, because Wellington carries a specific British expectation: structure, slicing, and a center that needs to hold. Paneer lasagna reads as the heavier vegetarian main; jackfruit cutlet is the safer shared order; the tomato-plum salad with rasam sorbet is the dish to order if you want acidity before the richer plates.
Dessert options and the beverage program are expected to round out a holistic meal for diners. That matters for anyone planning a client dinner or birthday. Elder has enough confirmed savory detail to justify a reservation, but the full cost and full meal arc remain the missing pieces.
Sujan Sarkar’s London and Kolkata Case for Elder
Sarkar is a James Beard Awards finalist, Kolkata-born, and best known in the source reporting for his portfolio of Indian restaurants in Chicago. He was also head chef of Automat in London. Those are the three credentials that make Elder more than a chef attaching Indian flavors to a steakhouse template. Kolkata gives him the Indian reference point; London gives him the British dining-room reference point; the James Beard Awards finalist credential tells you the restaurant industry has already taken the work seriously.
His recent New York timing also matters. In May 2026, Sarkar expanded Michelin-starred Indienne to Hudson Yards. In June 2026, he opened a butter chicken food stand at Shaver Hall in Midtown. Elder arrives in August 2026, which makes it the third New York move in a tight window.
If you care about seeing a chef work across formats, book early. Elder gives you a clearer view of Sarkar’s range than Indienne alone because chophouse cooking leaves less room to hide behind a long tasting-menu sequence. A pork rib chop, Dover sole, and paneer lasagna have to land as standalone orders. The sauces have to carry the Indian influence without turning the whole menu into a single-note idea.
If you care more about service precision than concept, wait a few weeks. A 100-seat dining room is a different operating challenge from a smaller tasting-menu restaurant or a Midtown stand. The kitchen has to manage chops, fish, tandoor chicken roulade, vegetarian mains, and sauces while the room fills with Hudson Yards residents, office dinners, chef followers, and curious New Yorkers who booked because of the Indienne connection. Opening month will tell us whether the operation can match the premise.
Location and Design Inside Henry Hall
Elder sits inside Henry Hall, the luxury residential building at 517 West 38th Street near 10th Avenue in Hudson Yards. That address works for West Side residents, Hudson Yards office dinners, and diners already tracking Sarkar’s cluster at the building. Indienne is already there, and Apas is listed as an upcoming cocktail bar at Henry Hall (Whatnow1).
The design details released so far are specific enough to set expectations without pretending we have sat in the room. The interiors feature hunter green and marine blue tones, ochre accents, Carrara marble, and dark wood elements, according to the source reporting. That palette points to a chophouse mood rather than a bright casual Indian dining room. For a date or a client dinner, that matters: Elder is likely aiming for the dressed dinner lane, not the loud pregame lane.
The 3,300-square-foot footprint and about 100 seats make Elder larger than the small-counter openings that dominate reservation anxiety in New York. That does not mean it will be easy at the start. A chef with Michelin-starred Indienne newly installed nearby can pull two audiences at once: diners who already trust him and Hudson Yards locals who want the building’s new room (Whatnow1).
Henry Hall helps the restaurant’s odds because Sarkar is not opening Elder in isolation. With Indienne already in the building and Apas planned, the address can support repeat behavior: tasting menu one night, chophouse another, cocktails when the bar arrives. For diners, that makes Elder Hudson Yards easier to track. You are watching a concentrated Sarkar project unfold at one West Side address.
Reservations, Hours, and Who Should Wait
Elder is accepting reservations and will operate from 5 p.m. to 11 p.m. Tuesday through Saturday. Aim for Tuesday or Wednesday if you want a calmer read on the food and service. Thursday through Saturday will be more useful if you want to see the room under pressure, but that is not always the meal you want to pay for during week one.
Pricing includes chicken liver choux buns ($8), caviar-topped crumpets ($95), brioche rolls ($22 or $16), and Berkshire pork rib chop ($42), so do not assume this will land like a casual Indian restaurant or like a classic expense-account steakhouse. The confirmed menu points, a 100-seat Hudson Yards room, and Sarkar’s credentials all suggest this is a dinner to book deliberately, not a walk-in backup. If price certainty matters, wait until the opening menu is live and early diners start reporting checks.
For ordering, the first-pass plan is simple: one chop or meat dish, one sauce-driven item, one seafood or poultry dish, and at least one vegetarian main. That lets you test the British steakhouse side, the Indian sauce work, and the meatless section without turning dinner into a survey course. If the Berkshire pork rib chop is available, make it the anchor. Add bone marrow nihari gravy if it is offered as a sauce or accompaniment in a way that fits your table’s order. For a vegetarian diner, beet Wellington is the clear centerpiece.
Dress for a Hudson Yards dinner room rather than a neighborhood curry house. The source does not list a dress code, but the Henry Hall address, Carrara marble, dark wood, and chophouse framing all point toward smart dinner attire. For group size, two people can cover the essentials; four is better if you want the rib chop, Dover sole, tandoor chicken roulade, and a vegetarian main in one sitting.
The verdict: book Elder Hudson Yards early if you follow Sarkar, want the British Indian chophouse format, or need a new West Side dinner that is not another tasting menu. Wait if you need firm pricing, a settled beverage program, or post-opening service reports. The next thing to watch is whether Elder becomes the most useful piece of Sarkar’s Henry Hall trio: Indienne has the Michelin-starred tasting-menu credential, but Elder has the broader dinner brief.
