Food marketplaces, or food halls as they have become known in some of the more climatically challenged areas of the country, have heavily influenced collaboration, camaraderie, and creative competition. They are not to be confused with food courts, which typically offer fast food options; food marketplaces generally provide a wide variety of cuisines, vendors, in a casual environment. Over the past decade, new marketplaces are popping up all over the country, and offering a whole new spin on a fast-casual fare.
This new era of food hubs is directing focus to locally sourced, seasonally driven, regional cuisine. For hungry foodies, one of the main differentiators from the restaurant experience is that you are able to interact directly with the person behind the product that has blown your culinary mind. You can pick their brain; give them a hug, what have you.
People have become increasingly more curious about the plethora of culinary offerings that are out there in the world today. Instead of settling on one place that may end up not having anything that they particularly enjoy, marketplaces give folks the opportunity to sample a little bit of everything. The cafeteria-style tables offered at many halls and marketplaces allow the community to connect and come together as they discover new ideas.
In turn, these marketplaces have also been an outlet for up and coming food visionaries to start, expand their businesses, draw ideas from fellow vendors, or experiment with new items, and get direct customer feedback. The overhead for these types of spaces is typically very low and offers businesses the opportunity to attract new types of customers.
Many of our most loved vendors bring their talents to marketplaces all over New York City, including Dickson’s Farmstand Meats in Chelsea Market, and Bamboo Bites, along with a slew of others, at Smorgasburg. If you are in the neighborhood this weekend, show them some love and discover a new favorite cuisine!