oysters from Elysian) can take as much time as they want.
A food hall, for the uninitiated, is somewhere between a New York hot dog pushcart and a 10-course tasting menu at Per Se. The concept goes back hundreds, if not thousands, of years. Asian street markets featuring dozens of vendors and communal seating are the blueprint for the wave that is now consuming South Florida and much of the U.S. As a college student in the 1980s, I used to stroll Boston’s Faneuil Hall Marketplace eating freshly shucked cherrystone clams and scalding slices from Pizzeria Regina. That, too, was a food hall, albeit in primitive form.
The newer generation of food halls is getting fancier, fussier and more focused. In South Florida, we have seen a narrowing by niche with an Asian food hall (1-800-Lucky in Wynwood) and Italian food (La Centrale in Brickell). We also have a glorified, mall food court rebranded as a food hall (Treats Food Hall at Aventura Mall) after it welcomed a Shake Shack from restaurateur Danny Meyer and designer pizza from chef Todd English. In some circles, Sbarro and Burger King no longer cut it.
Roughly a dozen food halls have opened or are being built in South Florida, including one announced for Delray Beach next year. The Time Out Market near Lincoln Road in Miami Beach is set to open in early 2019, with offerings from top-flight talent such as chef Jeremy Ford (Stubborn Seed). One food hall has already shuttered, the healthminded Jackson Hall at the Jackson Hospital medical complex in Miami.
Of the food halls currently operating, I like St. Roch the best. Its range and quality are impressive, and the vibe is clean, sophis-
Diego Flores makes fresh pasta at Dal Plin, an Italian eatery in the St. Roch Market in Miami.