TRANSFER CO. FOOD HALL ANNOUNCES VENDORS AND NEW HOURS

Downtown Raleigh Food Destination Reveals Complete Tenant List, New Spaces, and New Hours

Transfer Co. Food Hall, an historically inspired culinary destination in downtown Raleigh, will open its doors with expanded hours on Tuesday, May 7, 2019, followed by a month of celebratory activities leading up to a late-summer grand opening. In addition to its current roster of chefs and restaurateurs, Transfer Co. Food Hall will debut its latest tenants with plans to open in full by end of summer of 2019. Tenants include Alimentari by Left Bank, Mama Crow’s, an expanded Burial Beer can shop, a ballroom/event space and a coworking hall.

“Since inception, we designed Transfer Co. to encourage tenants and guests alike to share knowledge, maximize collaboration and spark innovation,” said Jason Queen, founder, Transfer Co. Food Hall. “New tenants, new event spaces, a coworking hub and new culinary concepts are some of the final cornerstones to this downtown vision, and we can’t wait to share them with you!”

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ALIMENTARI AT LEFT BANK

Alimentari at Left Bank stems from a creative collaboration between Josh DeCarolis, acclaimed chef of Durham’s Mothers and Sons, and Saxapahaw’s nationally renowned Left Bank Butchery. In addition to serving a farm-fresh menu of Italian specialties and fresh pasta by the pound, this collaboration will offer the only local whole-animal butchery and charcuterie shop in downtown Raleigh. All animals will be sourced from Cane Creek and Braeburn Farms, both recognized across the country for their restorative land management and heritage breeds. The menu will focus on tigelle’s - Northern Italian style small flatbreads stuffed with a variety of Left Bank Butchery’s meats and charcuterie, fresh local cheeses and vegetables. Alimentari at Left Bank plans to open in late summer of 2019.

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MAMA CROW’S

Drawing on their own culinary background, the partners in Transfer Co., including Jeanne and Jason Queen, join creative forces with Executive Chef David Mitchell to debut Mama Crow’s. Named after a great-grandmother, Mama Crow’s will feature a menu of fresh, locally sourced salads, fresh, top-quality burgers, house-made cheeses and hand-cut fries. Chef Mitchell will apply his rich experience from Raleigh hotspots -- including Trophy Brewing, State of Beer and The Oak -- to craft a locally inspired and healthy-minded haven at Transfer Co.

BURIAL EXPANSION, BALLROOM & COWORKING HALL

Burial Beer in Transfer Co. will also expand its current 670 square-foot space to 2,000 square feet linking the connection between the food hall and Longleaf Swine BBQ. Behind Burial, Transfer Co. will open a rentable 3,000-square-foot ballroom/event space that is now accepting bookings. The space is designed to accommodate gatherings from a five-person luncheon to a 350-person concert -- all with full catering access to the food hall and the site’s 14 distinct restaurants. The event space will also offer a rotating calendar of live music, pop-ups, artisan markets and community activities. In addition, Transfer’s final footprint includes a 50+ desk coworking hall with three levels of membership designed to encourage collaboration and innovation across all levels of startups within and outside of the food industry.

TRANSFER TENANT ROSTER

The Transfer tenant roster features top foodie masterminds from across North Carolina, touting culinary awards like Food & Wine’s Best Croissants in America and Draft Magazine’s #1 choice. In addition to Mama Crow’s and Alimentari at Left Bank, Transfer’s roster includes:

  • Longleaf Swine: Deep-rooted recipes with a modern flair that utilize the traditional technique of whole-hog, all-wood smoking. Chef Adam Cunningham combines his eastern North Carolina roots with Pit Master Marc Russell’s Puerto Rican background to create Texas-meets-Carolina-style seasonings – the hallmark of the legendary Longleaf Swine barbecue.

  • Bul Box: Crafted by a creative culinary team that has been serving Asian cuisine in the Triangle for more than 20 years. Executive Chef Young Chon applies his rich experience working at Essex House Hotel, Bistro AIX, his own Korean/Japanese restaurant in NYC and various hotspots in Niigata and Nagoya, Japan for 11 years.

  • Locals Seafood Market & Oyster Bar: Oyster bar, restaurant and seafood market focusing on North Carolina seafood with seasonal interpretations of traditional dishes. The seafood market next door will sell fresh fish, fresh and steamed shellfish, smoked seafood and ready-to-cook entrees. This will be the fourth retail location for Locals Seafood, joining three area farmers’ markets.

  • Burial Beer Co.: An art-focused space from Asheville’s Burial Beer that will host can and bottle releases as well as offer a draft selection of hallmark brands and experiential, small-batch beers for purchase. Burial Beer Co. crafts a range of innovative, hop-forward ales, big dark ales and quaffable lagers, all with a dedication to modernization and revitalization. Its wild program boasts a full array of Belgian-inspired and Carolina terroir-driven sour ales. The brewery touts accolades such as Craft Beer & Brewing’s Top 25 Best Small Brewers in the World, Draft Magazine’s Top Beers of the Year and Paste Magazine’s Best Saison.

  • Benchwarmers Bagels: An exciting new collaboration from the masterminds behind Jubala Coffee and Boulted Bread, a bakery that earned acclaim as one of Food & Wine’s Top Croissants in America and Bon Appetit’s 2016 Best New Bakeries.

  • Che Empanadas: Chef Anabel Rossbach brings Argentine-style baked empanadas, handcrafted from historic recipes that feature local and organic ingredients.

  • Chhote’s: A taste of the Mumbai street-food scene with a variety of authentic bite-sized offerings in an atmosphere designed to cultivate conversation. Designed by Anson Fernandes, a Mumbai native and founder of Biryani Maxx in Cary, North Carolina. Biryani Maxx was named one of three brightest yet hidden culinary gems by News & Observer’s Greg Cox in 2017.

  • Captain Cookie and The Milkman: “North Carolina’s sweetest superheroes” serving small-batch cookies, local dairy, hand-dipped shakes and made-to-order ice cream sandwiches, which Eater listed as one of its top ice cream sandwiches.

  • Dank Burrito: Clarke Merrill, executive chef and owner of Circa 81 Tapas & Cocktaileria, Dank Burrito and Beaufort Olive Oil Company, brings his chef-inspired tacos, burritos and bowls, featuring fresh ingredients and house-made salsas and slaws.

  • Sweet Peas Urban Gardens: A certified naturally grown urban farm cultivated in large shipping containers. Sweet Peas grows and provides nutrient-dense microgreens to local chefs, farmers’ markets, CSAs and produce delivery services in the Triangle.

CELEBRATORY ACTIVITIES

Transfer Co. will host a series of celebratory activities through the month of May, including guest chef appearances, pop-ups and musical performances. Follow us on Instagram and subscribe to our newsletter below for more info coming soon!