CW Retail - Food Halls Report

PROJECT NAME & DETAILS VENDORS

CONCEPT

NEW YORK

Cafe Spice, Central Market New York, Chirping Chicken, Eata Pita, Feng Shui, Frankies Dogs On The Go, Golden Krust Patties, Hale and Hearty Soups, Jacques Torres Ice Cream, La Chula, Mendy’s Kosher Deli, Prova Pizzabar, Shake Shack, Shiro of Japan, Tri Tip Grill, Wichcraft, Zaro’s Family Bakery, Irving Farm Coffee Roasters, Magnolia Bakery

Grand Central Station has been a focal point of New York commuters since 1871 and though the terminal has been through its ups and downs over its nearly 150 years of existence, it now boasts over 82 million visitors annually. The Terminal was revamped in 1913 and was reimagined a number of times between 1952 and 1979. Its latest restoration, completed in 1998, doubled retail and restaurant space in addition to restoring the famous zodiac dome ceiling. This current configuration resulted in the refurbishment of the lower level dining concourse with an estimated 100,000 sf of restaurant and food related space ranging from longtime Grand Central classics like the Grand Central Oyster Bar to new arrivals like Shake Shack. This is in addition to the food-related space in the Grand Central Market portion of the project where shops like Ceriello Fine Foods and Li-Lac Chocolates and Eli Zabar’s Farm to Table sell artisanal foods. Opened in June 2016, the Great Northern Food Hall is inside Grand Central Terminal’s Vanderbilt Hall. This concept features a mix of artisanal, gourmet Scandinavian food options. This newly opened food hall in Manhattan’s Pennsylvania Station currently only offers a bar, coffee shop and five eateries. However, all are either chef-driven or artisanal concepts like Franklin Becker’s The Little Beet, Marc Forgione’s Lobster Press or Mario Batali and Mary Giuliani’s Mario by Mary. Meanwhile, butcher Pat LaFrieda peddles his famous meats, and vegan food is prepared by The Cinnamon Snail. This is likely to be modeled after Time Out’s Lisbon Food Hall which became one of that city’s top five tourist destinations within months of opening. This is in the preliminary planning stages and size for this project is unknown, however Time Out Lisbon is 75,000 sf. This arguably was one of the first examples of the new, modern food hall when it opened. While classic food halls like Reading Terminal or Grand Central Station were more glorified food courts than anything else, English modeled his project after the iconic Herrod’s Department Store food hall in London and (though a single player project as opposed to a plug-and-play) he populated it with high-end artisanal offerings with his partners. Designed by renowned architect Jeffrey Beers, the Todd English Food Hall resides in the basement of Manhattan’s iconic Plaza Hotel so not only is the food incredible, the Central Park-adjacent location is incredible.

Grand Central Dining Concourse Opened 1913 100,000 sf 20 Purveyors

NEW YORK

Meyers Bageri, Brownville Roasters, Open Rye, Grain Bar, Almanak, The Bar, Great Northern Deli, Danish Dogs,

Great Northern Hall (in Vanderbilt Hall) at Grand Central Station Opened 2016 5,000 sf 8 Purveyors NEW YORK

Lobster Press, The Cinnamon Snail, The Little Beet, Pat LaFrieda, Mario by Mary, The Pennsy Bar

The Pennsy Opened 2016 8,000 sf 6 Purveyors

NEW YORK

Time Out Market is partnering with Oakley Capital Investments Limited, an investor in Oakley Capital Private Equity, the majority owner of the Time Out Group, which will provide additional financial and operational support to fund its international expansion This is a single vendor concept that features multiple distinct purveyors under the management of Todd English and his crew of master restaurateurs. Concepts represented include the Ocean Grill & Oyster Bar, Noodle & Dumpling Bar, Pasta Bar, Sushi Bar, The Grill, Taqueria, Pizza, Cheese & Charcuterie, Wine Bar and Patisserie.

Time Out Market Planned 2018 70,000 sf 30+ Purveyors NEW YORK

Todd English’s Food Hall at the Plaza Hotel Opened 2010 32,000 sf 10+ Purveyors

CUSHMAN & WAKEFIELD

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