Elevated above Manhattan’s bustling West Side is an urban oasis, as
the former the New York Central Railroad freight train line is now High Line Park.
In 1999 a non-profit group, Friends of the High Line, formed to advocate for repurposing the space rather than demolishing it. The public park opened 10 years later and runs from Gansevoort Street in the Meatpacking District to West 34th between 10th and 11th; there are nine access points along the 1-mile stretch.
Awaiting visitors is a greenway filled with 210 species of plants
and beautiful views of the Hudson River.
It’s a gorgeous place to stroll, picnic,
play in the water,
or lounge in the chairs that roll on the railroad track.
The High Line also offers cultural attractions and hosts temporary installations and performances, many of which are in Chelsea Market Passage. Located between 15th and 16th, what was once the Nabisco Building is now accented with stained glass and public art.
If you don’t take the passage to Chelsea Market where you can find shops and eateries or visit the High Line’s beer garden or open air cafe, there are stands along the way for barbecue,
coffee, or treats — including People’s Pops, which sells gourmet popsicles and freshly-shaved flavored ice.
It’s been feeling more like summer than fall here on the East Coast — the perfect kind of weather for an afternoon on the High Line or a bowl of Coconut Lime Granita! Granita is a semi-frozen dessert that’s exceptionally easy to make and complemented perfectly by sorbet (raspberry this time) or gelato. After all, who wants to slave away in a hot kitchen when you could be out enjoying Indian Summer?
- 2 cups coconut milk
- 1/2 cup sugar, pulsed in food processor until superfine
- Juice of 1 lime
- In a small bowl, combine all ingredients.
- Pour into a shallow glass dish.
- Freeze for about 2 hours, stirring every 30 minutes.
DISTANCE TRAVELED FROM PHILADELPHIA TO NEW YORK CITY: 96 miles