Several new vendors have signed up to become part of Delray Beach Market, a large food hall that its creators claim is the largest of its kind in Florida.
The new additions will join vendors who were already supposed to welcome guests when the market opens this spring. They feature a variety of options, from a vegan restaurant run by a local chef to a fish market, delicacies and noodle or salad counters you create yourself.
When it opens in April, the four-story, 150,000-square-foot food market will offer about two dozen individually curated vendors with options that include breakfast, lunch, dinner and dessert, as well as a beverage program. The market will be open seven days a week from 7 am to 11 pm
Construction of the food hall began in November 2019, two years after Menin Development and Las Vegas-based Clique Hospitality announced the project, located half a block south of Atlantic Avenue in downtown Delray Beach.
Following the example of larger, more comprehensive European food markets, the Delray Beach Market is designed to offer more than just another place for a quick bite. Menin sees the project as a community center, and included spaces for art exhibitions, live music performances, educational workshops and other events.
“This is much more than a dining hall. We are looking for it as a destination not only for Delray Beach, but for the whole of South Florida,” says Jordana Jarjura, president and general development advisor at Menin. New Times. “We imagine it to be more of a lifestyle and a place where people can gather, combining the best in food, art and entertainment.”
Upon completion, the hall will host a mix of startups, along with branches of the brick-and-mortar concept. When the restrictions on COVID-19 lunch are eased, there will be room for up to 50 vendors. For now, design measures include socially distanced vendors, pristine toilets, collapsible nanowalls that can create outdoor spaces on the mezzanine, an AC system with enhanced filtration, and outdoor seating for 200, along with socially distanced interior seats.
According to Clique Hospitality CEO and founder Andy Masi, whose team will manage the facility, the food product aspect will stand out from other market areas thanks to its focus on new concepts from local and future chefs.
“The Delray Beach Market will serve to present the South Florida food scene with a focus on local specialty food vendors, chefs and creative food incubators designed to help new concepts step into the community,” says Massi.
“Right now, Delray Beach lacks that eclectic, authentic culinary experience,” adds Jajura. “This allows smaller operations to be part of an action that would not otherwise be able to afford rents on Atlantic Avenue.”
One future tenant, IncrediBowl, will offer customizable containers with an emphasis on health, flavor and fresh ingredients. Snackers can choose a base from a list that includes sesame noodles, mixed greens, brown rice and cauliflower rice, and then add meat or vegetables along with toppings such as pickles, marinated tomatoes and roasted mushrooms. The signature bowls will feature “Asian Hipster,” which combines sweet and smoked tofu with cauliflower rice, vegetable carrots, black pepper broccoli, pickled onions, and honey Dijon topping.
Big T’s Deli, a family-run delicatessen owned by New York caterer and former radio personality Tony “Big T” Gervasi, will offer over 50 types of cured meats, as well as cheeses from around the world, rolls and pickles from New. York City, Philadelphia bread and New Jersey style pork roll from the Trenton Pork Roll Co. case.
Tip to Tail, an internal seafood market, will be operated by Third Wind Seafood based in Boca Raton. A local dayboat wholesaler will present a truly local seafood restaurant. Items will include Florida lobster rings, a local ceviche snapper, a mussel salad and a shrimp cocktail in Key West. For a true market experience, snackers can also buy fresh fish to take home.
Along with a menu developed by executive chef Jessie Steele – who has cut his chops at famous local restaurants such as 3rd & 3rd, Dada and Death or Glory – Roots will offer a vegan menu. Steele says the restaurant will keep the menu short: a dozen items, each entirely of plant origin and made in-house. The chef will not use artificial meat products or other highly processed ingredients. Examples: veggie burgers made fresh from scratch; black beans nachos sa Chao sir and homemade Indian sour cream; Buffalo cauliflower breaded with rice flour and thrown into a homemade milk-free blue cheese topping; and Reuben with dried jackfruit fruit and homemade thousands of island toppings.
Other concepts include Sorella, a handmade pasta house run by a native of Florida, Jimmy Everett, who has experience in top-notch cuisines, including Marea (New York City) and Al Molo (Hong Kong); Bona Bona, a drunken ice cream shop; Tekka Bar, which offers handmade rolls and sake courtesy of Las Vegas restaurants Takashi Segawa and Oliver Wharton; and Tiffin Box, which will offer food from different regions of India.
Nomad, a family surf shop founded in 1968, will also be located at Delray Beach Market.
Delray Beach Market. 33 SE Third Ave., Delray Beach; delraybeachmarket.com. Opening in April 2021.
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