Transfer Co. Food Hall’s Final Tenants

By Posted in - Clairemont Client News & Restaurant PR on May 3rd, 2019

We’re excited to work with client Transfer Co. Food Hall — and not just because we’re foodies (although the tidbits we’ve tasted are showstoppers, people). Founder Jason Queen crafted Transfer Co. Food Hall as a hub for collaboration, innovation and the transfer of knowledge — in part what inspired its name. It’s long-awaited curation of tenants features everything from fresh seafood to burritos, Asian cuisine and North Carolina’s own bagels.

And now, Transfer is rounding out its tenant list!

Transfer Co. Food Hall, an historically inspired culinary destination in downtown Raleigh, will open its doors with expanded hours on Tuesday, May 7, 2019, followed by a month of celebratory activities leading up to a late-summer grand opening. In addition to its current roster of chefs and restaurateurs, Transfer Co. Food Hall will debut its latest tenants with plans to open in full by end of summer of 2019. Tenants include Mama Crow’s, Alimentari by Left Bank, an expanded Burial Beer can shop, a ballroom/event space and a coworking hall.

“Since inception, we designed Transfer Co. to encourage tenants and guests alike to share knowledge, maximize collaboration and spark innovation,” said Jason Queen, founder, Transfer Co. Food Hall. “New tenants, new event spaces, a coworking hub and new culinary concepts are some of the final cornerstones to this downtown vision, and we can’t wait to share them with you!”

Alimentari at Left Bank

Alimentari at Left Bank stems from a creative collaboration between Josh DeCarolis, acclaimed chef of Durham’s Mothers and Sons, and Saxapahaw’s nationally renowned Left Bank Butchery. In addition to serving a farm-fresh menu of Italian specialties and fresh pasta by the pound, this collaboration will offer the only local whole-animal butchery and charcuterie shop in downtown Raleigh. All animals will be sourced from Cane Creek and Braeburn Farms, both recognized across the country for their restorative land management and heritage breeds. The menu will focus on tigelle’s – Northern Italian style small flatbreads stuffed with a variety of Left Bank Butchery’s meats and charcuterie, fresh local cheeses and vegetables. Alimentari at Left Bank plans to open in late summer of 2019.

Mama Crow’s

Drawing on their own culinary background, the partners in Transfer Co., including Jeanne and Jason Queen, join creative forces with Executive Chef David Mitchell to debut Mama Crow’s. Named after a great-grandmother, Mama Crow’s will feature a menu of fresh, locally sourced salads, fresh, top-quality burgers, house-made cheeses and hand-cut fries. Chef Mitchell will apply his rich experience from Raleigh hotspots — including Trophy Brewing, State of Beer and The Oak — to craft a locally inspired and healthy-minded haven at Transfer Co.

Burial Beer Gets Bigger!

Burial Beer in Transfer Co. will also expand its current 670 square-foot space to 2,000 square feet linking the connection between the food hall and Longleaf Swine BBQ. Behind Burial, Transfer Co. will open a rentable 3,000-square-foot ballroom/event space that is now accepting bookings. The space is designed to accommodate gatherings from a five-person luncheon to a 350-person concert — all with full catering access to the food hall and the site’s 14 distinct restaurants. The event space will also offer a rotating calendar of live music, pop-ups, artisan markets and community activities.

Ballrooms, Event Spaces and a Coworking Hub

In addition, Transfer’s final footprint includes a 50+ desk coworking hall with three levels of membership designed to encourage collaboration and innovation across all levels of startups within and outside of the food industry.

The Transfer tenant roster features top foodie masterminds from across North Carolina, touting culinary awards like Food & Wine’s Best Croissants in America and Draft Magazine’s #1 choice. Check out the complete list of mouth-watering talent!

Transfer Co. will host a series of celebratory activities through the months of May and June, including guest chef appearances, pop-ups and musical performances. To stay updated on the event schedule, follow Transfer Co. at www.instagram.com/transfercofoodhall and www.facebook.com/TransferCoFoodHall.

Expanded Hours Starting May 7, 2019:
Tues. 11 a.m. – 10 p.m.
Wed. 11 a.m. – 10 p.m.
Thurs. 11 a.m. – 10 p.m.
Fri. 11 a.m. – 11 p.m.
Sat. 11 a.m. – 11 p.m.
Sun. 11 a.m. – 8 p.m.

While dining our way across America, we’ve had the privilege to work with some phenomenal restaurants, chefs and culinary clients. How ’bout that time we took a chef to cook at the James Beard House in NYC?

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