FOODHALL at Crockett Row is set to open Dec. 7 and has added several new vendors as it prepares for its grand opening.
Coming to the 16,000 square-foot FOODHALL at Crockett Row, located at 3000 Crockett St., will be: Knife Burger from chef John Tesar, Butler’s Cabinet from chef Joshua Harmon, Abe Froman’s of Fort Worth from chef Victor Villarreal, Not Just Q, Rollin’ n Bowlin’, Press Waffle Co., EB2, The Dock, Shawarma Bar, Aina Poke Co. and Gigi’s Cupcakes.
Here are some details on the offerings.
• Eater Dallas’ 2017 chef of the year, Joshua Harmon, will open Butler’s Cabinet, a deli and marketplace inspired by a love of discovering treats in his mother’s pantry as a child. The menu will include sandwiches such as the Deviled Belly Melt with housemade American cheese and maple-miso smoked onions, as well as the County Ham with sour cherry, fresh cheese, housemade koji butter and greens. Harmon will source produce locally and make many ingredients in house, including smoked and cured meats, cheeses and pickles. Handcrafted beverages will include The Fig Lebowski, a cold brew with fig-espresso syrup and the Black Fog London made with Earl Grey tea, vanilla syrup and charcoal milk.
* Chef Victor Villarreal, who once worked for fellow FOODHALL chef John Tesar, will debut Abe Froman’s of Fort Worth, a housemade pizza and sausage concept. The namesake signature pizza will feature a sausage meatball-stuffed crust with ricotta and pear relish topped with more sausage. Other menu items include a variety of calzones and the Woodstock pizza with ricotta, goat cheese, honey, caramelized onion and blueberries.
* Rollin’ n Bowlin’, Fort Worth’s first açaí bowl-focused establishment, will transition from a food truck to a brick-and-mortar spot. Started in 2016 by Sophia Karbowski and Austin Patry, then two entrepreneurial management students at Texas Christian University, Rollin’ n Bowlin’ has built a local following of people passionate about fast healthy food options. Unique menu items will include fresh açaí and pitaya bowls with fun names like Coco Loco and Guac My World.
* A Mexican street food-inspired concept from Dallas chef Justin Box called EB2 will feature an elotes bar with inventive toppings and a rotating menu of fruite con chile. EB2 will source ingredients from Mexico, as well as local farms for staple menu items such as trolelotes, a popular wintertime snack. Box will make tajin and other chili powder blends in-house. EB2 will feature a walk-up window for those looking for a quick bite on-the-go.
* Dallas food truck The Dock will bring its coastal seafood fare to Fort Worth for the first time. The chef-driven menu from Brett Curtis will include Terrapin crab cake sliders served with pesto and smoked bacon, New England-style lobster rolls, and dynamite shrimp, a sweet and spicy dish served with an Asian slaw.
* Shawarma Bar, a Mediterranean street food concept from owner Yasar Khalaf, will offer a menu of roasted meats and customizable shawarma bowls with fresh toppings. A number of vegetarian, vegan and gluten-free options will also be available.
* Aina Poke Co. will serve traditional Hawaiian poke, marinating the fish to give it more flavor. Owner Kevin Nguyen Ho will source high quality, sushi-grade fish and fresh vegetables to create poke bowls with vibrant toppings such as pickled cucumber made in-house.
* Gigi’s Cupcakes will offer a wide variety of high-quality, freshly baked goods, including cupcakes, cakes, cookies and more. Gluten friendly cupcakes, as well as unique flavors and local favorites will also be available.
Additionally, a full service Knife Bar will be centrally located in the food hall, encouraging diners to enjoy craft cocktails, select cocktails on tap, wines by the bottle and on tap, as well as a rotating selection of frozen cocktails, such as a French 75 or Moscow mule. Beers will be available on draft and in cans or bottles with an emphasis on local and regional offerings.
These vendors will join the previously announced Knife Burger from chef John Tesar, Press Waffle Co. and Not Just Q.
“FOODHALL at Crockett Row will offer some of the best cuisines that the Dallas-Fort Worth food scene has to offer all in one place,” said Monica Bermea, marketing director at Crockett Row. “Crockett Row is excited to bring locals Fort Worth’s first food hall and provide a fun and delicious dining experience.”
FOODHALL at Crockett Row will celebrate its grand opening weekend on Dec. 7 & 8 with live music, giveaways and more fun for the whole family.
It will be open Sundays through Wednesdays from 11 a.m. to 9 p.m., Thursdays from 11 a.m. to midnight and Fridays & Saturdays from 11 a.m. to 2 a.m.
The 16,000 square-foot FOODHALL at Crockett Row is located at 3000 Crockett St. in Fort Worth.