Raleigh, N.C. — Asheville-based brewery Burial Beer and downtown Raleigh‘s own Videri Chocolate have announced plans to open inside Transfer Co., a food hall planning to open early next year in the Moore Square Arts District.
will occupy a 50,000 square-foot space at 500 E. Davie St., inside the historic Carolina Coach Garage and Shop. The shop used to be a bus transfer hub. To help connect with the building‘s history, contractors are using the space‘s original steel and brick.
The food hall will include on-site kitchens, production facilities, chef’s kitchens and shared spaces. There will even be an on-site mill for vendors to ground flour.
“Transfer Co. will reconnect the city with downtown’s historic Old East neighborhood through the shared celebration of local food, knowledge and community,” Transfer Co. founder Jason Queen said. “As a walkable destination, the food hall fosters connection and collaboration while servicing the food needs of our growing downtown with an innovative approach. We carefully curated our tenants, some of the best in the nation, and we are humbled to be a part of something so special.”
Asheville‘s will open an “art-focused space” in the food hall. The location will be used to host can and bottle releases, in addition to a draft selection of favorites and experimental, small-batch beer.
This will be second location. The chocolate factory has another location in the warehouse district. The Transfer Co. location will include a production factory, retail counter, event space and training space for pastry chefs.
Here is a full list of vendors and descriptions from Transfer Co:
Videri’s second location, featuring a chocolate production factory, retail counter, event space and pastry training center for chefs. Among many accolades, Videri holds three consecutive Good Food Awards and acclaim as Travel Magazine’s Best 10 Things to Do in Downtown Raleigh and GQ Magazine’s 50 Best Things to Eat Right Now.
Oyster bar, restaurant and seafood market focusing on North Carolina seafood and seasonal interpretations of traditional dishes. The restaurant and market will sell fresh fish, fresh and steamed shellfish, smoked seafood and ready-to-cook entrees. Locals Seafood already enjoys a strong North Carolina presence in cornerstone establishments such as Whole Foods.
An art-focused space from Asheville’s Burial Beer that will host can and bottle releases as well as offer a draft selection of hallmark brands and experiential, small-batch beers for purchase. Burial Beer Co. crafts a range of innovative, hop-forward ales, big dark ales and quaffable lagers, all with a dedication to modernization and revitalization. Its wild program boasts a full array of Belgian-inspired and Carolina terroir-driven sour ales. The brewery touts accolades such as Craft Beer & Brewing’s Top 25 Best Small Brewers in the World, Draft Magazine’s Top Beers of the Year and Paste Magazine’s Best Saison.
Benchwarmers Bagels: An exciting new collaboration from the masterminds behind and , a bakery that earned acclaim as one of Food & Wine’s Top Croissants in America and Bon Appetit’s 2016 Best New Bakeries.
Chef Anabel Rossbach brings Argentine-style baked empanadas, handcrafted from historic recipes that feature local and organic ingredients.
Chhote’s: A taste of the Mumbai street-food scene with a variety of authentic bite-sized offerings in an atmosphere designed to cultivate conversation. Designed by Anson Fernandes, a Mumbai native and founder of in Cary, North Carolina.
“North Carolina’s sweetest superheroes” serving small-batch cookies, local dairy, hand-dipped shakes and made-to-order ice cream sandwiches, which Eater listed as one of its top ice cream sandwiches.
Clarke Merrill, executive chef and owner of Circa 81 Tapas & Cocktaileria, Dank Burrito and Beaufort Olive Oil Company, brings his chef-inspired tacos, burritos and bowls, featuring fresh ingredients and house-made salsas, slaws and kimchi.
Falafel & Co.: The Bahhur family, long-time Triangle restaurateurs, launch a crave-worthy menu of Palestine cuisine with generous servings of authentic dishes, such as fresh pita, crispy falafel, savory dishes and signature dips and salads.
Sushinara: Chef Jae Lee offers Izakaya-style Asian street food featuring a special combination of flavors representing different countries in Asia. Chef Lee has worked at highly acclaimed kitchens around the country, such as Veritas and Danube in New York City and the Washington Duke Inn and Fin’s in North Carolina. He has spearheaded several Asian concepts in the Triangle.
A certified naturally grown urban farm cultivated in large shipping containers. Sweet Peas grows and provides nutrient-dense microgreens to local chefs, farmers’ markets, CSAs and produce delivery services in the Triangle.
Joe Kwon, the cellist for the Avett Brothers, has been a serving as a culinary influencer creative consultant for Transfer Co.
“Transfer Co. is an unprecedented opportunity to create connections between artisans and people in our community,” Kwon said. “We are turning this space over to the makers in our community so they can demonstrate what it takes to produce, say, a bar of chocolate or a fish filet. In doing so, Transfer will showcase the incredible talent in our community through the lens of North Carolina culture. I’m very excited to see this historical warehouse repurposed as a place to gather and create connections between our gifted chefs, artisans and the people they aim to serve.”
The food hall is part of a three-phase development in the area. The first phase, The Ware, features 15 townhomes available for purchase now. The final phase will be a 16,000-square-foot commercial building.