Food hall will fo­cus on fast-ca­sual op­tions

Colony Square’s Main and Main to fea­ture about 200 events a year.

The Atlanta Journal-Constitution - - BUSINESS - By Li­gaya Figueras lfigueras@ajc.com

Real es­tate de­vel­op­ment com­pany North Amer­i­can Prop­er­ties an­nounced last week it will be trans­form­ing 28,000 square feet of space at Colony Square in Mid­town into a food hall called Main & Main.

North Amer­i­can Prop­er­ties man­ag­ing part­ner Mark Toro pro­vided more de­tails about the scope of the pro­ject, which will bring be­tween 12-15 pur­vey­ors to the food hall, along with re­vi­tal­ized in­door and out­door spa­ces that will be the site for about 200 events a year that range from yoga classes to con­certs.

Slated to open in the fall of 2019, Main & Mail will in­clude 21,000 square feet of in­door space — what is cur­rently the atrium at Colony Square — as well as 7,000 square feet of out­door space. Serv­ing as an an­chor will be a cen­tral bar with what Toro de­scribed as “an in­door/ out­door set-up where peo­ple are

seated out­doors at the bar look­ing into the food hall through a set of op­er­a­ble win­dows.”

Toro likened the bar de­sign to that of Kona Grill at Avalon, the $1 bil­lion mixed-use dis­trict in Al­pharetta that North Amer­i­can Prop­er­ties also de­vel­oped.

The com­pany has tapped Steve Palmer, restau­ra­teur and man­ag­ing part­ner for Charleston-based hospi­tal­ity and con­sult­ing group Indigo Road, to cu­rate food op­er­a­tors for Main & Main.

“The key is that we se­cure the best-in-class op­er­a­tors,” said Toro.

Palmer said that he would look to select unique con­cepts that are not cur­rently found in other food halls and “not their 10th lo­ca­tion.”

He cited In­dian street food, a salad/grain bowls, oys­ter bar, South­ern, Ital­ian, juice bar, dim sum and Mex­i­can as among the food cat­e­gories he an­tic­i­pates hav­ing a pres­ence at Main & Main. All of them would be fast-ca­sual.

“Hope­fully, by the end of the year we will be able to get close to our lineup,” Palmer said.

Palmer’s own Indigo Road will operate the to-be-named bar at Main & Main as well as a Ja­panese con­cept called Sukoshi, which trans­lates to “a lit­tle bit.”

Indigo Road cur­rently op­er­ates 15 restau­rant con­cepts through­out the South­east, in­clud­ing three in At­lanta (O-Ku Sushi, Oak Steak­house, Col­letta), with an­other, Donetto, soon to serve up Tus­can cui­sine on the West­side.

Op­er­at­ing space at the food hall is also be­ing of­fered to lo­cal non­profit City of Refuge for its culi­nary arts pro­gram 180 De­gree Kitchen.

Plans also in­clude com­ple­men­tary con­cepts such as flower, choco­late and pas­try pop-ups.

The de­sign of Main & Main will have a mid-cen­tury, mod­ern feel that re­flects Colony Square’s in­cep­tion in the 1960s. “It harkens back to the ‘Mad Men’ era,” Toro said.

Lead­ing the de­sign is David Thomp­son, a restau­rant de­signer and ar­chi­tect who has had a hand lo­cally in the look and lay­out of O-Ku Sushi as well as Oak Steak­house.

One fo­cal point will be the Grove. Lo­cated at Ju­niper and 14th streets, this shaded green space will of­fer soft seat­ing and a beer gar­den, and will serve as the en­trance to Main & Main.

Con­struc­tion is slated to be­gin on Main & Main this fall. Ac­cord­ing to Toro, the atrium at Colony Square will shut down by year’s end.

Artist ren­der­ing of food hall com­ing to Mid­town’s Colony Square.

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