The 5,800 sq ft restaurant and bar, which opened on 15 March this year, is located on the fifth floor of 30 Hudson Yards which, at 1,296 feet, is the second tallest building in New York.

Hudson Yards is the largest private real estate development in US history and, upon completion, will be home to over 4,000 residences, office accommodation, iconic retail outlets, premier hospitality venues and over 750 acres of open space.

Wild ink is owned and operated by London based rhubarb, a provider of luxury culinary events at a variety of iconic arts, sporting and transport hub venues, as well as at a rapidly growing number of proprietary restaurants in and around London.

Wild ink is rhubarb’s first venture outside of the UK, and the company will be opening a second hospitality destination at Hudson Yards later this year.

The Wild ink brand is described as Asian-inspired cuisine combined with traditional European and US influences. The 160 seat restaurant and bar provides lunch and dinner service and is currently serving over 3,000 covers per week.

To meet the requirements of the restaurant’s busy kitchen, Adande supplied 10 of its unique and patented VCS2 refrigerated two drawer units, which feature insulated horizontal container technology for stable holding temperatures and energy savings of up to 60 percent. The dual temperature modules may be switched between chilled and frozen storage temperatures, at the flick of a button, providing cold storage flexibility.

In the Wild ink kitchen the Adande units are located beneath the worktops and adjacent to cooking appliances, providing ergonomic, quick and easy access to ingredients in the preparation of meals.

The restaurant’s chefs use the Adande drawers for the storage of all perishables, including fish, meat, salads and vegetables, as well as all elements for mis en place. The drawers provide more stable temperatures and humidity than conventional refrigeration systems, meaning that food is maintained at better quality for longer.

Executive chef Peter Jin reported that the Adande drawers are helping his team to meet Wild ink’s objective of delivering a premium dining experience: “Incremental control of temperature and optimum humidity mean that we can store ingredients at perfect conditions over extended periods for reduced waste. The ability to switch between chiller and freezer modes is a particularly useful function, providing us with greater cold storage versatility.”

He added that previous experience of Adande drawers at rhubarb facilities in the UK had influenced the specification of refrigeration equipment. He stated that kitchen ergonomics had been an important factor in the decision to install the units at Wild ink, and explained: “The large capacity, space saving modules are conveniently positioned at the point of food preparation, meaning that chefs don’t have to leave their workstations to fetch food from remote refrigerators. The drawers are easier to access than conventional upright cabinets and with the use of racking systems ingredients are clearly visible. This all saves time, especially during the busiest periods of service. The containers are very easy to clean, which reduces manpower for housekeeping regimes. I also like the drawer open alert.”

Karl Hodgson, global sales director at Adande, commented: “This order represents further progress for Adande in the US market, where we have been targeting both foodservice and food retailing operators. We will continue to build on partnerships with customers in the USA, who have embraced our innovative refrigerated drawer technology.”