- Bob Townsend For the AJC
With the success of Krog Street Market and Ponce City Market, the food hall has become a fixture on the Atlanta dining scene, offering chefs new venues for varied concepts, from small stalls to full-scale restaurants. And more food halls are in the works around the metro area.
Presented as a “micro food hall,” the Canteen in Midtown from chef Todd Ginsberg and the team behind the General Muir at Emory Point, and Fred’s Meat & Bread and Yalla at Krog Street Market, is a newer take on the formula.
“The big idea came from working and owning at Krog Street,” Ginsberg says. “The malls did food courts 40 years ago. Here, we put all our stalls under one roof. We wanted to appeal to as many people as we could, at as many meal periods as we could.”
James Beard Award-winning chef Hugh Acheson is known for fine dining destinations, such as 5&10, the National and Empire State South. But he’s also involved in Spiller Park Coffee, which made its debut in the food hall at Ponce City Market.
“We love being in Ponce, and we love the density there,” Acheson says. “Everybody wants coffee, so that felt like a smart move on our part, and it’s been really successful. But we need to think of food halls like super-concentrated neighborhoods. The energy is what it’s about.”
Here’s where to find the energy now, with a glimpse of what’s coming up.
The Canteen — At Tech Square in Midtown, “this micro food hall” is a one-stop for the concepts of chef Todd Ginsberg and the team. In addition to new menu items at Fred’s Meat & Bread and Yalla, the new TGM Bagel is a mini-deli with house-cured fish, schmears and garnishes to build your own bagel. And the new Square Bar serves smoothies, juices, cocktails, boozy slushies, beer and wine. 75 Fifth St. NW, Atlanta. thecanteenatl.com.
Caravaca Market — A project by Puerto Rican chef Harry Pagancoss, Caravaca Market is slated to open later this fall at 782 Peachtree St. in Midtown. The 6,000-square-foot food hall will include a seasonally changing “Taste Bar,” a wine bar, beer and pizza bar, bakery-cafe, market and outdoor patio. caravacamarket.com.
The Collective — Slated to open in spring 2019 as part of the Coda mixed-use development at 771 Spring St., in Midtown, the Collective will have eight to 10 chef-driven eateries featuring a sampling of cuisines from around the world. There will also be a full-service bar.
The Daily — From one of the original developers of Krog Street Market, this small food hall near North Point Mall in Alpharetta is scheduled to open in May 2018. The site plan combines indoor and outdoor spaces with a garden courtyard. Atlanta’s King of Pops Bar and Nashville-based breakfast spot Biscuit Love are the first two confirmed tenants.
Main & Main — Part of the redevelopment of Colony Square in Midtown, and described as an “experience-driven food hall,” this 28,000-square-foot space is expected to open sometime in 2019. An array of chef-driven restaurants curated by chef Steve Palmer of Indigo Road restaurant group will include Palmer’s own Sukoshi fast-casual sushi spot.
Marietta Square Market — Billed as Marietta’s answer to Krog Street and Ponce City markets, this 18,000-square-foot food hall just off Marietta Square is planned to open in late 2018 in a former warehouse space at 68 N. Marietta Parkway. Three large anchor restaurants and eight smaller kiosks will occupy the hall, designed to resemble a turn-of-the-century railroad depot.