If you’ve found yourself wandering around Greenwich Village trying to get your biscuit fix at NYC’s only Chick-Fil-A (tucked inside of an NYU food court), we’ve got some good news for ya. The Atlanta-based fast food chain recently announced that it will be opening its first freestanding New York City location in the Garment District in October. The beloved–but controversial–chicken biscuit restaurant’s new 5,000-square-foot space will be the company’s largest in the country, and built to meet LEED specifications. The chain also says that its Big Apple location will focus on serving up a farm-fresh menu filled with locally-sourced ingredients.
According to BizJournals, the NYC location will be independently owned and operated by Oscar Fittipaldi, a franchise owner-operator who has been with the chain since 2010. Fittipaldi has already met with a number of local New York and New Jersey farmers and suppliers in order to provide locally-grown produce for the chain’s hand-chopped salads. Fresh bread will be delivered by New Jersey-based Automatic Rolls and the chain’s low calorie wraps will be provided by Brooklyn-based Damascus Bakery.
Along with local produce and bread products, the restaurant will also make use of modern features not yet implemented in its southern locations. In addition to meeting LEED specifications, the restaurant will also have water- and energy-efficient features, high-tech air-quality control and an efficient waste diversion system. The New York location will also be among one of the first Chick-fil-A restaurants to use the innovative “InSinkErator“, a food waste disposal system that spins in order to separate liquid from solids.
The city’s first Chick-fil-A will be located at W. 37th St. and 6th Ave, but the company says that chicken sandwich and waffle fry lovers can expect more locations around the city in the future.