Meet the Six High-Profile Local Concepts Headlining Austin’s First Food Hall
AUSTIN – April 25, 2017 – The local dining scene has exploded onto the national radar in recent years, and the fall arrival of Fareground is sure to further boost the capitol city’s growing reputation as a foodie destination. Curated and operated by ELM Restaurant Group (24 Diner, Easy Tiger Bake Shop & Beer Garden, Italic and Irene’s) and housed within Cousins Properties’ urban plaza at 111 Congress Avenue, Austin’s first food hall will showcase a microcosm of the city’s top talent.
“Our goal was to capture the heart and soul of Austin’s culinary landscape,” says Bob Gillett, one of ELM’s founders. “We envision Fareground as a meeting place where tourists and locals alike can pick and choose from a wide variety of cuisines crafted under one roof by Austin’s most-loved chefs – or just enjoy a drink in a park-like oasis in the heart of downtown. It’s exciting to bring this global dining movement to Austin – and personally inspiring to partner with such passionate restaurateurs!”
Antonelli’s Cheese Shop
Named one of the top cheese shops in America by Travel & Leisure, Antonelli’s will offer a curated selection of the cut-to-order artisanal cheeses and charcuterie available at their popular Hyde Park storefront – along with customized cheese boards, a daily soup and pressed sandwich, salads (with cheese as the star, of course) and featured melty dishes such as raclette. Owners John and Kendall Antonelli, unquestionably Austin’s most enthusiastic cheesemongers, are excited to share their obsession with cheese in an entirely new way – and, as always, will encourage customer sampling.
Contigo’s chef Andrew Wiseheart (three-time nominee for Food & Wine’s People’s Best New Chef: Southwest) and co-owner Ben Edgerton will bring their casual interpretation of Texas cuisine and strong Southern hospitality to Fareground. Fans of the laidback eastside shop will be thrilled to see the much-praised original Contigo Burger on the menu (just named Best Burger in Austin at CultureMap Austin’s Tastemaker Awards), along with a variety of fresh salads and new dishes featuring rotisserie chicken.
Dai Due Taquería
Dai Due – headed by chef Jesse Griffiths (a James Beard Award finalist) and co-owner Tamara Mayfield and renowned for simple food prepared with seasonal local ingredients – has evolved over the last decade from on-farm supper clubs to the farmers’ market to a brick-and-mortar restaurant and butcher shop. The next step in the shop’s development is partnering with chef Gabe Erales in Dai Due Taquería, where the team will create tacos made using only local ingredients and handmade tortillas with a very strong emphasis on wild game and fish. Be on the lookout for options such as venison suadero, wild boar chorizo, wild catfish and more, along with a focus on local vegetables.
Easy Tiger – named one of America’s Best Beer Gardens by Food & Wine – pairs house-cured meats and sausages made by Andrew Curren (two-time nominee for Food & Wine’s People’s Best New Chef) with artisanal breads baked by head doughpuncher David Norman. Start your day with a pastry, snack on the addictive housemade beef jerky or tuck into a pastrami or corned beef on rye anytime. ELM’s beverage director, master sommelier Craig Collins, will oversee the offerings of Fareground’s two on-site bars.
Henbit & Honeybit
Fareground will present two new concepts from the team behind Emmer & Rye, named one of America’s Best New Restaurants by Bon Appétit. At Henbit, Food & Wine Best New Chef 2016 Kevin Fink will follow the same ethos as Emmer & Rye – local sourcing, seasonality and working closely with farmers – and offer an approachable everyday menu for breakfast, lunch and dinner. On the sweet side, pastry chef Tavel Bristol will lead Honeybit, a cart serving up ice cream and other treats.
Kome Sushi Kitchen (named one of the Best New Sushi Restaurants in America by Bon Appétit) and sister shop Daruma Ramen (downtown’s first ramen shop) will come together as one in new venture Ni-Kome. The sushi bar will focus on perfect pairings – for example, a selection of nigiri pieces coupled with one of Kome’s signature rolls, such as the Sunshine Roll (salmon, mango and avocado) – while the ramen menu will include Daruma’s famous Marudori (whole chicken broth) and vegan options.
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