Restaurant review, Eloise at the Food Court.

So you’ve written the requisite glossy cookbooks and appeared on all the popular cooking shows. Your name turns up (perhaps too frequently) on “Page Six.” You’ve opened restaurants in Vegas and L.A. and have franchise deals with hotel chains and cruise ships. What’s next for the superstar chef who has done it all? Let’s call it Food Hall Chic. Daniel Boulud opened a sausage canteen, DBGB, on the Bowery early this year, and David Chang’s new midtown restaurant, Má Pêche, has a decidedly communal dining-hall feel. Later this month, Mario Batali and Joe Bastianich will launch Eataly, a giant, multistory, multi-restaurant food-court tribute to the cooking of their ancestral home. And earlier this summer, in the basement of the Plaza Hotel, perhaps the most brand-happy chef of all, Todd English, unveiled his own glittering food-themed space—a place designed, with its pastry and cheese stands, its multiple menus and dining bars, to mimic, at least in theory, the great food halls of London, Paris, and Tokyo.

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