Innovación: Retail Trend- Food Halls


Food halls are popping up in refurbished historic buildings across the country

For the past few years, the international concept of food halls has been popping up in cities all over the country. From the new Pine Street Market in Portland, Ore., and the Packing House in Anaheim, Calif., to Eataly in Chicago (and New York) to West Side Market in Cleveland and Chelsea Market in New York, the trend is showing no signs of slowing down. Consumers crave variety (there really is something for everyone), freshness, artisanal food and eating local. This type of dining option also benefits the restaurateurs themselves, as having a space in a food hall is a less expensive risk compared to opening your own restaurant, allowing for more time to develop the menu and personal brand.


Many food halls are popping up in historic buildings that have been refurbished to house residential, retail and food space. But these are definitely not the mall food courts of old. International and local flavors meet over communal tables for a culinary and cultural experience.

PCM-The Tap On Ponce 1-20160617.jpg
PCM-The Tap On Ponce 1-20160617.jpg

One of the most anticipated food halls is Chef Anthony Bourdain’s massive international Bourdain Market, planned for Pier 57 in New York. While that project is at least a year from opening, we found a few more to tide hungry people over.

Housed in the historic Sears, Roebuck & Co. building, the Central Food Hall at Ponce City Market features 28 restaurants and vendors. From lobster rolls at W.H. Stiles Fish Camp to locally made kimchee at Simply Soul Kitchen, to one of the city’s favorite burgers at H&F Burger and unique popsicles at King of Pops (try the chocolate sea salt!), this food hall is a culinary gathering place—complete with a rooftop amusement park.

San Francisco’s historic Ferry Building was renovated in 2003, transforming the ground floor into the Ferry Building Marketplace, an artisanal food market that became a model for market halls across the country. Recently, the building’s owners decided to use the space outside the building, adding simple, partial-height, pavilion-like structures that preserve the historic appearance of the original 1898 open-air arcade. Under the North Arcade of the façade, each of the shops offers something unique and delicious. Café tables are set up outside, so customers can enjoy food, wine, coffee and some people watching.

The 8,000-sq.-ft. New York culinary destination was conceptualized by the team at Giuliani Social to introduce new and exclusive concepts right above Penn Station. The Pennsy currently offers a bar, a coffee shop and five eateries—The Little Beet’s gluten-free fare; Chef Marc Forgione offers Lobster Press; Chef Mario Batali and Mary Giuliani, owner of Giuliani Social, team up for Mario by Mary; butcher Pat LaFrieda offers his famous meats; and vegan food is prepared by The Cinnamon Snail.

Autor: Michelle M. Havich


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