The vendors at the new Bourse Food Hall — occupying the landmark Beaux Arts building between Fourth and Fifth Streets north of Ranstead Street — are opening in the next months, pending a scheduled Nov. 15 grand opening beneath the nine-story atrium.
First to open, on the Fifth Street side, was Menagerie Coffee. Online this week are Lalo, a fast-casual Filipino street-food specialist; Mighty Melt, an uppity grilled-cheese stand; Takorean, serving Korean-Latin tacos; Barry's Buns, a bakery; and Bronze Table by Vera Pasta, serving made-to-order pasta and wine. Hours are abbreviated; for now, figure on an extended lunch hour.
A rep for developer MRP Realty provided a list of vendors:
Bronze Table by Vera Pasta: This fast-casual concept from the team behind Vera Pasta serves made-to-order pasta meals alongside Italian wines and packaged artisanal pasta to go. Customized pasta choices include a selection of signature dishes such as Nonna's Ricotta Gnocchi, Wild Mushroom and Sage Ravioli, Mac N' Cheese, and more. Choices also include insalatas and spuntinis.
Lalo: Neal Santos, Jillian Encarnacion and Resa Mueller, creators of Pelago, a hospitality group specializing in Filipino-inspired restaurant pop-up events, are focusing on Filipino comfort food. Lalo, named after the Tagalog words for grandmother and grandfather, has a menu that will rotate seasonally; highlights will include chicken and pork inihaw, plus San Miguel beer and cocktails.
Menagerie Coffee: On the Fifth Street side, the offshoot of the nearby coffee shop sells Dogwood Coffee and Elixr Coffee, breakfast food, and pastries from Machine Shop pastries.
Mighty Melt: Mighty Bread Co.'s Chris DiPiazza and Stargazy's Sam Jacobson are selling grilled cheese sandwiches, soups, sides, fries, and a new alcoholic canned shrub, Ploughman's Cider, and Tired Hands brews.
Penzeys Spices: Sells spices and the recipes to use them.
Takorean: In addition to signature Korean tacos, the menu will include Korean rice and salad bowls based on five primary proteins, a seasonal vegetable, slaws, sauces, toppings, and garnishes.
Barry's Buns: Scratch bakery specializes in sticky buns, cinnamon rolls, and liege waffles. More than just buns, it offers other baked goods, including sticky bun bread pudding, Philadelphia butter cake, crumb cake, chocolate babka, and Jewish apple cake — to name a few.
3rd and Ferry: Easton's fish market is behind a raw bar with oysters, crab cakes, lobster rolls, chowder, fish and chips, and other New England-style fare. It will have a full-service bar.
Abunai Poke: Modern Hawaiian dishes and poke, including spicy salmon, tofu, and garlic ahi tuna options.
Baby Buns: Chef Sylva Senat (Maison 208) and entrepreneur Uri Pierre-Noel will serve fries, buns, and frosé.
Bluebird Distilling: A cocktail bar by Bluebird Distilling, headed by founder Jared Adkins.
Bricco Pizza: The Westmont pizzeria gets into the Roman-style pizza al taglio game with light pizzas and suppli.
Chaat and Chai: Chef/owner Anney Thomas' Indian street-food stall has a new home; it originally was set up in South Philadelphia
Chocodiem: Artisanal Belgian chocolates, plus a bar menu featuring Belgian chocolate and wine pairings as well as a cocktail menu with chocolate-themed concoctions.
FreeByrd Chicken: Fried chicken as sandwiches, bowls, and curly fries, in addition to sweet tea and local craft beer.
#getfried: A fry café specializing in made-to-order, topped fries and topped fry basket meals such as the Rocky Balboa with sirloin, sautéed onion, sweet peppers, mushrooms, and melted cheese.
Grubhouse: Former South Philly pub has relocated to serve all-day breakfast and Southern craft beer. Highlights include the Baconcakes, Hot Chicken & Waffles, Biscuits & Gravy and the Elvis (grilled sandwich with peanut butter, banana and bacon).
Ka'moon: Halal-prepared modern Egyptian cuisine from the owners behind Lehigh Valley's Taza Truck; dishes include 16-spice grilled chicken, savory sumac peppered sliced steak shawarma, kofta, Egyptian fried chicken, and spicy fried cauliflower.
Kari's Tea Bar: Hot and cold beverages, including Elderberry Shrub, Kombucha on tap, hot tea lattes, and Masala Chai Lattes.
Marino Brothers Cheesesteaks: Classic and chicken cheesesteaks.
Mi & Yu Noodle Bar: This Baltimore-based fast-casual sells ramen, udon, pho, steamed bao bun sandwiches, and Korean-style fried chicken, duck fat rosemary-garlic French fries, and shrimp rangoon spring rolls.
Olive With a Twist: A gourmet pantry selling cheeses, pâtés, charcuterie, olive oils, balsamic vinegars, sauces, and the like.
Prescription Chicken: D.C.-based soup shop by Valerie Zweig and Taryn Pellicone.
Rustica Rosticceria: Marino brothers are behind this Italian American sandwich shop.
Pinch Dumplings: Chinese dumplings in various styles.
Rebel Taco: D.C.-based Social Restaurant Group calls this an authentic Mexican taco purveyor; expect comp margaritas.
Scoop DeVille: The ice cream institution has expanded its menu to inclucde Partially Baked Cookie Sundae, Edible Cookie Dough, and Cookie Cup-wiches
TAPS Fill Station: The Baltimore-based TAPS Fill Station focuses on locally sourced, eco-friendly, and sustainable practices; the 36-line draft system will pull beer (21 taps), cider (five), kegged cocktails (two), red and white wines (six), and mead (two).
A look inside: