Food halls have been popular across the United States for some time, but here in Utah, it’s taken a little while for the concept to warm up. That’s all set to change in 2022 with the opening of several huge new facilities. Here’s all the food halls we know of in the Salt Lake valley right now – and those coming soon.
Granato’s Block Party
Granato Block Party is located at 4044 S 2700 E – the site of the former Granato’s Deli in Holladay. The business is expected to host a number of different food options including:
- Elephant Press Cafe – pastries from Fillings & Emulsions, hot and cold drinks
- Santo Tacos – Mexican cuisine
- Over the Coles – BBQ with a variety of in-house smoked meats, fresh sides, and sauces
- Granato Gourmet Market. – hot pizza and pasta, sandwiches, salads, and dessert
- Self-serve Marketplace
You can see the menus for the various operators here.
HallPass
Arguably the first food hall concept to open in contemporary times is this outfit from Vegas. HallPass is located in The Gateway, on the West side of downtown Salt Lake City. A craft beer bar anchors the space that is home to several kitchens offering everything from fresh seafood to fried chicken to waffles.
Woodbine Food Hall & Tavern
Woodbine Food Hall and Tavern is a food hall that opened in the Summer of 2022 in the refurbished former Rico facility at 545 W. 800 S. After extensive work the project opened to four vendors and a brand new bar area. The project is being spear headed by Zachary Howa.
Located in the quickly trendy Granary District (Kiitos, Industry, Slackwater, Eco Hotel) the new food hall will offer a range of kitchen concepts from pizza, to tacos to sandwiches. The former Frida Bistro space at the front of the building ill be a 21+ bar, also featuring a rooftop patio.
Launch vendors for Woodbine include:
- 3 Cups Coffee
- Mozz Pizza
- Yakuza Ramen
- Square Kitchen
- Deadpan Sandwich
- The Taco Lady
You can see menus for some of these on our sister site SLC Menu.
.. Coming Soon …
255 South State TBA
Expected to hit downtown Salt Lake City in 2023 is this project from Brinshore. The mixed use facility will bring residential and commercial space, as well as a food hall. No details on the specifics of this have yet to be released. The hopistality component of 255 South State is being worked on with local hospitality consultants Plowshare Partners.
Local Market & Bar
Award-winning chef, restaurateur, TV personality and cookbook author Akhtar Nawab willed up the culinary operation. Via press release Chef Nawab describes The Local as
The Local Market & Bar in downtown Salt Lake City is set to open mid 2022. The 125 seat, 7,500 square foot business will offer seven culinary concepts and a cocktail bar. The concept will be the anchor of Avia at The Exchange.
“a place for guests and chefs to be imaginative and curious. The life of the party is always in the kitchen. It’s a comfortable place where everyone is free to be themselves. With a mix of local chefs and restaurateurs, The Local Market and Bar will cater to a wide variety of clientele, from those seeking a night out for dinner and drinks with friends, to the work-by-day guest gathering for a lunch meeting. At The Local, our guests will find a wide range of offerings speaking to the local Salt Lake City heritage, as well as the destination guest.”
Who did we miss?
If you think we’re missing a really great addition to this list, please email us at stuart@gastronomicslc.com – we’d love to hear from you. Let us know who you think should be on this list and why. If you have a really great picture of one of more dishes, please send that too! We’re always excited to check our more businesses!
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.