3 Modern U.S. Food Halls

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Pull up a chair at L.A.'s Stir Market.

Tasters’ Choice

New spins on old-world food halls.

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St. Petersburger at Locale Market.
Eataly Chicago's salumi platter.

The Trend: Old-world food halls – Harrods subterranean hall in London, Italy’s slow-food Eataly markets, and Mario Batali’s Manhattan iteration of the same.

Witness:
  • Chef Lidia Bastianich, a founding partner with Batali at Eataly NYC, heads up the cooking school at their Eataly Chicago spin-off. The 63,000-square-foot market deals artisan groceries amid dozens of dining options.
  • L.A.’s Stir Market from chef Jet Tila and company has food counters for rotisserie meats, salads and sandwiches, wine, charcuterie, baked goods, and coffee.
  • In Saint Petersburg, Florida, chef Michael Mina has partnered with chef Don Pintabona of Manhattan’s Tribeca Grill for Locale Market, brimming with Florida seafood and gourmet imports, and housing Farmtable Kitchen.
Save room for: Future NYC food halls from TV personality Anthony Bourdain and Noma cofounder Claus Meyer – the former’s focused on favorite street-food discoveries, and the latter’s introducing casual food stalls as well as
a full-service Nordic brasserie.
 

Originally appeared in Virtuoso Life magazine, January 2015.

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This way to a walking tour of Eataly Chicago.