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Most “spring” menus are cruel teases. The good stuff we really want, like local peas and asparagus, doesn’t turn up for at least another month. So impatient chefs smother us in ramps, the garlicky, leek-like wild onions that come out of the ground in March. They’re supposed to presage the glorious bounty to come. Instead, they remind us of winter’s bottomless pit of turnips and rutabaga. I’d rather eat wild grass on the High Line.
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http://www.nypost.com/p/lifestyle/food/the_gripes_of_wrath_vROkYhrKPvuIeRp8Xr87dM/1#ixzz0lMRbx9Wa

Not sure whether putting a diner in a railroad car is hipster, because that’s what almost all diners used to be, back when everyone got around by train and there was lots of decommissioned rolling stock available. But nowadays you probably have to pay lots of money to get one, and then have it extensively modified to pass inspection, so it’s basically an expensive simulacrum of something cheap, which cranks up the irony factor even as it provides green cred because you’re recycling. So on second thought, yes, I’d say it’s hipster.