36 / 94
32
INTERVAL WORLD
■
Issue 1, 2019
intervalworld.comIN GOOD TASTE
Hall Yes!
BY REBECA PICCARDO
FOOD HALLS ARE POPPING UP ALL
OVER THE WORLD, OFFERING AN
ELEVATED FAST-CASUAL CONCEPT
THAT BRINGS VARIETY TO THE FORE.
You pace the grounds of a renovated warehouse
with floor-to-ceiling windows and exposed brick
walls, taking in the mix of aromas emanating from
various food stalls.
The more you look, the harder
it gets to decide whether you want a bowl of lamb
curry from one vendor or an assortment of sashimi
from another, while also eyeing that plate of chicken
and waffles someone at a nearby table is eating. One
thing is certain: There’s something for everyone, and
that’s a victory for eaters all around.
Most food halls feature communal dining spaces
with a carefully curated selection of vendors — a mix
of well-known talents and local startups — all cook-
ing under one roof. Beyond the appeal of a unique
dining experience in a distinctive setting, several of
these venues also showcase live bands and DJs, and
host cooking workshops, wine tastings, and so much
more. Many are located in mixed-used developments
that have become de facto entertainment hubs. No
two are the same, so each of these — all within
Interval resort areas — is definitely worth a visit.