Andrew Zimmern, host of “What’s Eating America,” and Robert Montwaid, known for the Gansevoort Market in New York, are bringing their expertise to Atlanta with the Chattahoochee Food Works. This 26,000-square-foot food hall, housed in the renovated Makers Building at The Works, a former industrial warehouse district on Chattahoochee Avenue, promises a diverse culinary experience with 31 vendor stalls and an indoor/outdoor bar.
Zimmern envisions the food hall as a community hub, celebrating food, families, and entrepreneurial spirit. Montwaid focuses on curating a unique mix of local vendors, offering them a platform to showcase their culinary talents.
The fall opening will feature a range of exciting concepts, including Babakabab, serving Lebanese barbecue; Taqueria La Luz, offering authentic Mexican street food from the founders of Zocalo; and TydeTate Kitchen, providing a “bite-sized experience of Thai food.” Other highlights include Graffiti Breakfast, an all-day breakfast spot; Unbelibubble Tea House, specializing in handcrafted bubble tea; and a third location of the popular Morelli’s Ice Cream. Montwaid’s own bar will offer charcuterie, crudo, and a curated selection of prosecco. Adjacent to the food hall, Scofflaw Brewing and Fox Bros Bar-B-Q will have their own dedicated spaces.
Chattahoochee Food Works aims to provide a supportive environment for culinary entrepreneurs. By providing essential infrastructure like electric, drainage, and hoods, the food hall allows vendors to concentrate on creating exceptional food. Shared services such as management, cleaning, and restrooms further simplify operations, fostering a collaborative atmosphere.
The unique architecture of the former rail building, with its open layout and minimal columns, sets Chattahoochee Food Works apart from other food halls. The emphasis on local, owner-operated businesses, rather than chains, creates a strong sense of community. The design encourages individuality, with each vendor customizing their stall to reflect their unique brand. This approach fosters a more homey and inviting environment, encouraging guests to linger and connect.
The selection process prioritizes passion, authenticity, and compelling stories. The inaugural vendors are all family businesses, reflecting a commitment to showcasing diverse culinary traditions and personal narratives. Each vendor undergoes a thorough vetting process, ensuring a dedication to quality, innovation, and community engagement.
The COVID-19 pandemic has influenced the food hall’s operational plans, emphasizing safety and adaptability. The spacious layout and ample outdoor seating allow for social distancing, ensuring a comfortable dining experience. The expansive green spaces within The Works development further enhance the appeal, providing opportunities for outdoor recreation and dining. The food hall’s focus on supporting local businesses resonates with the current climate, offering a platform for resilience and community building.
