Foodservice Equipment & Supplies

FEB 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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36 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 N e w F o o d H a l l s A l o o k a t a h a n d f u l o f n e w f o o d h a l l s a l r e a d y s e e i n g m u c h s u c c e s s . By Amelia Levin Z e p p e l i n s t a t i o n , D e n v e r Opened in December 2017, Zeppelin Station spans a 100,000-square-foot, LEED Gold-certified building in Denver's artsy-industrial RiNo district. It includes shared office space as well as a culinary concourse with various street food vendors, multiple bar concepts and a full-service anchor restaurant. Chef- driven vendors include Aloha Poke; Fior Gelato; Vinh Xuong Bakery; Au Feau, serving Montreal-style bagels and Cana- dian poutine; Namkeen, serving Indian street snacks; Injoi Korean Kitchen; and more. The space also includes a pull-up bar inspired by European rail stations for those looking to catch a quick drink before catching the train. To reduce in- door water demand, the building features water-efficient flow and flush fixtures. Additionally, 70 percent of total energy costs will be offset through the purchase of green power for a minimum of the first two years of operation to reduce the building's carbon footprint. A v e n t u r a M a l l T r e a t s F o o d H a l l , M i a m i Opened in late 2017 by real estate development firm Turnberry As- sociates, Treats Food Hall resides on the third level of Aventura Mall's 315,000-square-foot expansion wing. It features a collection of nearly a dozen local and national eateries, including Miami's first Figs by Todd English, Danny Meyer's Shake Shack, Luke's Lobster, GOGO Fresh salads, ZUUK Mediterranean Kitchen, Poké 305 and more. Illuminated primarily by natural light, the bright and energetic space includes a mix of communal seating, shared bar tables and intimate ban- quettes as well as an outdoor patio. C h i n a L i v e , S a n F r a n c i s c o Restaurateur George Chen partnered with notable design firm AvroKo to open a 30,000-square-foot, multiple-floor food hall in San Francisco's Chinatown last year. The expansive space includes multi- ple street food stations with food inspired by the cuisines of China and Thailand. Four counters surround the walk-in- only seating space, each dedicated to a different style of cooking: barbecue and grilling, wok and seafood, dumpling and dim sum, and dessert, supported by a shared back kitchen area. Sparing no expense, custom cookware was shipped in from China, including a traditional giant green ceramic slow cooker cauldron used for curing meats and boiling soups. Additional pieces include custom-made dumpling pans, flanked by glowing cop- per counters, tables and chairs made from reclaimed Northern Chinese elm, and a ceiling displaying Chinese characters. China Live also houses Oolong Café, a grab-and-go tea and pastry outlet; Bar Central, serving food and drinks; Market Restaurant, a 120-seat full-service res- taurant focused on dim sum and Chinese barbecue; and, most recently, Eight Tables, an intimate fine-dining restau- rant modeled after the exclusive dinners served at Chinese chateaus. B l o s s o m P l a z a ' s P o t l u c k , L o s A n g e l e s Once a transit-oriented apartment community in downtown Los Angeles, the nearly two-acre development is being built out as Potluck. It's evolving into a curated mix of dining and enter- tainment options created by partners Joey Ngoy, Tsz Chan, and other restau- rateurs and chefs, and backed by Forest City Realty Trust Inc. Set to open this spring, the food hall will feature six restaurants, offering everything from fried chicken to Hawaiian garlic shrimp and more than 30 different empanadas. Songbird will be a coffeeshop by day and cocktail lounge by night, and LA Wine will feature single vineyard wines and craft beer selections created by up- and-coming producers. FE&S F o o d H a l l s C h i n a L i v e ' s s e t u p i n c l u d e s f o u r m a i n c o u n t e r s s u r r o u n d - i n g a l a r g e c o m m u n a l s e a t i n g a r e a . C u s t o m c o o k w a r e w a s s h i p p e d i n f r o m C h i n a t o s u p - p o r t t h e t r a d i t i o n a l e t h i c c u i s i n e .

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