Get a first look at Transfer Co. food hall Thursday

December 20, 2018
Transfer Co. Food Hall sneak peek event Dec. 17, 2018. (Courtesy of Transfer Co.)

Those interested in getting a first look at downtown Raleigh’s newest food hall will have a chance Thursday night.

Transfer Co., which occupies a 50,000 square-foot space at 500 E. Davie St., will open its doors for a special soft opening event Thursday from 6 to 10 p.m. Che Empanadas, Locals Seafood Market and Oyster Bar and the Transfer Co. bar will be open and serving.

Che Empanadas Chef Anabel Rossbach’s Argentine-style baked empanadas, handcrafted from historic recipes that feature local and organic ingredients, were previously only available for catered events or at home delivery. This will be Che Empanadas first brick-and-mortar location.

“Everyone who is apart of this project is so deeply passionate about the food they are bringing to the the table,” General Manager Nick Neptune said Wednesday. ​

The space is still in the process of construction. As more tenants are open, there will be more soft opening events and pop-up events. The official grand opening of the first phase of the project isn’t expected until early January.

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 second phase of the building, which will house Videri Chocolate, Burial Beer and a yet-to-be revealed smokehouse, will open a few months later.

The final phase will be a 16,000-square-foot commercial building that will house the Saxapahaw General Store grocery and cafe.

Transfer Co. is located in the historic Carolina Coach Garage and Shop, which used to be a bus transfer hub. To help connect with the building’s history, contractors used the space’s original steel and brick.

Here is a full list of vendors and descriptions for the first phase of Transfer Co.:

Locals Seafood Market & Oyster Bar: This oyster bar and restaurant will focus on North Carolina seafood, with seasonal interpretations of traditional dishes. The seafood market next door will sell fresh fish, fresh and steamed shellfish, smoked seafood and ready-to-cook entrees. This will be the fourth retail location for Locals Seafood, joining three area farmers’ markets.

Burial Beer Co.: 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 experimental, 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 Jubala Coffee and Boulted Bread, a bakery that earned acclaim as one of Food & Wine’s Top Croissants in America and Bon Appetit’s 2016 Best New Bakeries.

Che Empanadas: 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 Biryani Maxx in Cary.

Captain Cookie and The Milkman: “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.

Dank Burrito: 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.

Ara: 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.

Sweet Peas Urban Gardens: 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.

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