Fareground Announces Opening Date
Austin’s First Food Hall to Open in January
AUSTIN – December 14, 2017 – Named by Money Inc. as one of the seven most anticipated food halls in the world, Fareground is slated to open on January 18, 2018. Housed within Cousins Properties’ urban plaza at 111 Congress Avenue and designed by the award-winning Michael Hsu Office of Architecture, the site is curated and managed by ELM Restaurant Group (24 Diner, Easy Tiger Bake Shop & Beer Garden, Italic and Irene’s). Six operators, representing the city’s top culinary talent and a wide range of cuisines, are participating: Antonelli’s Cheese Shop, Contigo, Dai Due, Easy Tiger, Emmer & Rye and Komé/Daruma Ramen.
“It’s so exciting to be a part of a global dining movement and have the opportunity to showcase some of Austin’s best-loved chefs & restaurateurs,” says Bob Gillett, one of ELM’s founders. “I’m blown away by the passion, vision and camaraderie that went into this project, and can’t wait for opening day!”
Antonelli’s Cheese Shop
Named one of the top cheese shops in America by Travel & Leisure, Antonelli’s Cheese will offer a curated selection of cut-to-order cheese, charcuterie and artisanal pairings currently available at their popular Hyde Park storefront. Owners John and Kendall Antonelli will also incorporate their favorite cheeses in a variety of hot and cold items, including themed cheese plates, cheese & mac bowls, grilled cheese selections, tomato soup, salads, gourmet sandwiches and seasonal specialties. Nearby downtown businesses take note: They’ll also be offering cheese trays and catering options. And yes, there will be complimentary cheese tasting on site!
Contigo’s chef Andrew Wiseheart (three-time nominee for Food & Wine’s People’s Best New Chef: Southwest) and co-owner Ben Edgerton will bring their casual interpretation of Texas cuisine and strong Southern hospitality to Fareground. Fans of the laidback eastside shop will be thrilled to see favorites such as the Contigo burger and crispy green beans on the menu. Exclusive to the downtown shop is locally sourced, natural chicken cooked on a rotisserie – perfect for dining in or an easy grab & go meal when paired with their housemade sauces and a wide selection of hearty salads and sides.
Dai Due Taquería
Hyperlocal Dai Due – headed by chef Jesse Griffiths (a James Beard Award finalist) and co-owner Tamara Mayfield – has evolved over the last decade from on-farm supper clubs to the farmers’ markets to a brick-and-mortar restaurant & butcher shop. The team partnered with chef Gabe Erales for new concept Dai Due Taquería, which will feature tacos, tortas and molletes filled with Texas game (including wild boar al pastor, bison picadillo and venison barbacoa), Gulf seafood and innovative veggie combos (such as beet longaniza). Tortillas and masa will be made in house with Mexican heirloom corn milled on site. Don’t miss the authentic salsas and agua frescas made with locally sourced fruits and vegetables.
Easy Tiger – named one of America’s Best Beer Gardens by Food & Wine – pairs house-cured meats and sausages made by Andrew Curren (two-time nominee for Food & Wine’s People’s Best New Chef) with artisanal breads baked by head doughpuncher David Norman. Start your day with an espresso and pastry (including pain au chocolat, spiced Tiger Claw or cinnamon knot), tuck into a pastrami or corned beef on rye for lunch, snack on a German-style pretzel & addictive beer cheese over Happy Hour or indulge in a classic bratwurst in a pretzel bun for dinner. Be sure to pick up a loaf of freshly baked bread to take home.
The team behind Emmer & Rye (crowned one of America’s Best New Restaurants by Bon Appétit) will launch Henbit at Fareground. At this new concept, chefs Kevin Fink (Food & Wine Best New Chef 2016), Tavel Bristol-Joseph and Page Pressley will continue their commitment to local sourcing, seasonality and working closely with farmers. Menus will span all dayparts and include healthy, approachable items. For breakfast, try the red fife kolaches with chorizo, cheese & local chiles or white Sonora wheat breakfast burritos. Later in the day, nosh on redtail shrimp poke with crispy rice salad or avocado & spaghetti squash salad with burnt pecan dressing. Partner Rand Egbert will lead the beverage program with offerings such as superfood lattes (try the matcha with lavender syrup or spiced golden milk) and Cascara and Yaupon teas.
Husband & wife chef/owners Takehiro & Kayo Asazu melded elements of Komé Sushi Kitchen (named one of the Best New Sushi Restaurants in America by Bon Appétit) and sister shop Daruma Ramen (downtown’s first ramen shop) to create new concept Ni-Komé. The sushi bar will feature combination sushi lunches (nigiri selection plus a roll) and Komé’s signature rolls, such as the spooky roll (spicy tuna, avocado, salmon and go-go sauce). The ramen menu will include Daruma’s famous Marudori (whole chicken broth) and vegan options.
The Fareground property also includes two bars that will be overseen by ELM’s Beverage Director, Master Sommelier Craig Collins. Within the food hall proper, the counter-service bar will offer 24 draft beers, wine and sake, as well as housemade draft cocktails specifically created to complement the diverse vendor offerings. The street-level exterior bar will open later in the spring and offer beer, wine and cocktails.
Once it’s up and running, Fareground’s hours of operation will be 7 am to 10 pm Monday through Friday and 9 am to 10 pm on the weekend. Contigo, Dai Due Taquería, Easy Tiger and Henbit will open with breakfast service; Antonelli’s Cheese and Ni-Komé will open at lunchtime.