As of Thursday morning, the great Raleigh food hall arms race has settled down.
Transfer Company Food Hall on the east side of town announced its final tenants Thursday, naming a new burger concept and an Italian market as the final additions.
The two new vendors are Alimentari by Left Bank Butchery, a new collaboration between the acclaimed Saxapahaw butcher shop and Josh DeCarolis, chef and co-owner of Italian restaurant Mothers & Sons in Durham. Alimentari will serve tigelle sandwiches, fresh pasta by the pound, house-made charcuterie and will act as a whole animal butcher shop.
The other newcomer is Mama Crow’s, serving smash-style burgers, house-made American cheese, salads and hand-cut fries. Mama Crow’s is owned by one of Transfer’s founding families, Jason and Jeanne Queen, and will have David Mitchell, formerly of Trophy Brewing and State of Beer, as executive chef.
Across town, Morgan Street Food Hall, the first to open in Raleigh, recently added YoHo Hibachi & Sushi Burrito. The concept is expected to open later this summer and fills the space originally planned for Hook & Cleaver butcher shop, before it pulled out.
All together, the two food halls have added more than 30 new restaurant concepts to downtown Raleigh in a matter of months.
Queen said the projects make downtown more vibrant.
“They’re part of why downtown is becoming so vibrant; there are so many dining options to choose from,” Queen said. “There are so many more and different experiences than five years ago.”
Transfer Company has rolled out over the past few months., opening just before the new year and unveiling new concepts: Chhote’s, an Indian street food vendor; Bul Box, serving modern takes on classic Asian dishes, and a Raleigh location of Dank Burritos.
Barbecue concept Longleaf Swine will open a small smoked meats and cheap beer counter, and popular brewery Burial will expand its bottle shop. Owners of the food hall expect Transfer to be fully up and running by the end of this summer.
Last month, it was announced that Raleigh chocolate maker Videri would not be opening a factory in the Transfer Food Hall, as originally intended. That move left a large opening in the hall, which Transfer looks to fill with a new 3,000-square-foot ballroom and event space.
Starting next week, Transfer will also expand its hours, now open Tuesday through Sunday for lunch and dinner.