alum Rubén García have been tight-lipped about their massive project with developer Tishman Speyer at International Square—a 1.1 million square-foot complex occupying nearly a full block in downtown DC. Now the creative duo, who spent years collaborating atThinkFoodGroup, are ready to reveal their plans: a huge, collaborative culinary marketplace in the development with 16 stalls, a specialty grocery, butchery, bakery, bar, and Spanish restaurant known collectively as the Square.
“We don’t like to call ourselves a food hall, because we’re doing everything opposite of a food hall,” says García. “We’re a big restaurant, and opening the doors of the restaurant to our friends in the city.” A bakery will turn out breads and pastries that the restaurant, vendors, and grocery can utilize. Ditto for the butchery, where whole animals can be broken down and shared.
Brandenburg also sees power in numbers when it comes to the operational side, and says the Square will operate more like a casino or hotel. That means there will be one head purchaser, one accountant, and shared software to track inventory and sales.
I’m excited about this!! But that whole “don’t call it a food hall” thing is pretentious & annoying. To customers, it looks & sounds just like a food hall. I don’t know where the baker got her flour. Just be happy that we come…regardless of what we call it. Too. Many. Rules.
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