Cultivation Food Hall has now opened at The District at Eastover.
A first of its kind in Mississippi, Cultivation Food Hall showcases a carefully curated collection of boutique restaurant concepts, specialty coffees and classic, craft cocktails. Open daily, the food hall features the best culinary talent with an emphasis on a variety of local, chef-inspired concepts. Cultivation Food Hall offers a variety of great food all under one roof.
They will be open Monday through Thursday 7:00 a.m. - 10:00 p.m., Friday and Saturday 7:00 a.m. - 11:00 p.m. and Sunday 8:00 a.m. - 9:00 p.m.
The Cultivation Food Hall announced their full list of vendors: Fete au Fete, Local Honey, Poké Stop and Whisk, a crêperie by La Brioche, Gold Coast Bar, II Lupo Coffee, Ariella's NY Delicatessen, Bocca Pizzeria and Fauna Foodworks.
Fete au Fete StrEATery
Fete au Fete StrEATery will serve upscale Southern comfort food with a Louisiana twist at Cultivation Food Hall. Think Hot Muffulettas, The Original Crawfish Poutine or Shrimp and Grits, with house-made fresh sausage, poached eggs or “trash grits” on the side. Fete au Fete is the brainchild of celebrated chef and long-time food truck advocate, Chef Micah Martello.
Poké is fresh, healthy and innovative, and often considered the next generation of sushi. They use only high-quality ingredients, allowing guests to customize a sushi roll in a bowl. Poké Stop is the creation of California native, turned Mississippian, Rachel Phuong, who calls her dishes, “Hawaiian with a Japanese flair.
Whisk, a Crêperie by La Brioche
The team behind Jackson’s favorite French bakery, La Brioche, introduces “Whisk” a crêperie that creates authentic French crepes in a variety of savory and sweet combinations.
Whisk will serve savory crepes for breakfast, lunch and dinner made with the traditional, nutty flavored and gluten-free buckwheat flour filled and topped with traditional French ingredients such as ham and Gruyere, or Italian influenced such as prosciutto with figs, arugula and balsamic. However, some creations are inspired by local ingredients and recipes.
Guests of Cultivation Food Hall will also enjoy sweet crepes at Whisk, featuring classics like The Suzette as well as fresh fruit-filled crepes topped with the artisanal gelato crafted by La Brioche. Some of the most popular desserts from La Brioche will also be featured at Whisk.
Gold Coast Bar
Drawing inspiration from the hidden decadence of prohibition nightlife on what was formerly known as the “Gold Coast of Mississippi,” Gold Coast Bar will celebrate what made this hidden hot spot along the Pearl River (just north of Highway 80) legendary.
The bar will channel this spirit into a menu of both classic and original cocktails named for notorious Gold Coast Clubs. A well-curated menu of wines, local beers and a daily happy hour will also be available.
Il Lupo Coffee
From local husband and wife team Ana Lampton and Taylor Triplett is il Lupo Coffee. Together, with General Manager Tyler Emerson (formerly of Starkville’s 929 Coffee and Jackson’s Deep South Pops), the il Lupo team brings a fresh and relatable approach to specialty coffee to the Jackson area. With North Carolina’s Counter Culture Coffee as their roaster, il Lupo will serve espresso and milk-based drinks, along with a seasonally rotating selection of drip and pour-over coffees, handcrafted beverages and loose leaf teas.
On the concept Triplett noted, “il Lupo, meaning ‘the wolf’ in Italian, derives from the phrase ‘in bocca al lupo’ or ‘good luck.’ With each cup that we offer, we feel there is an unsaid exchange taking place, our own way of telling you in whatever way you need it, ‘good luck.’” Lampton added, “It is important too, to note that we also chose the name as an homage to Mississippi-born legend Howlin’ Wolf. Our hometown of Jackson is a crossroads after all, and that is exactly what we hope to accomplish with il Lupo, a place where the unique and the familiar can meet…and maybe share a story over a cup of coffee.”
Ariella's NY Delicatessen
Ariella’s NY Delicatessen will be the only New York-style deli in the state of Mississippi. Ariella’s is committed to using only the highest-quality products while maintaining the authentic deli cuisine and experience you might expect in the Big Apple. Owner, Chef Alivia Townsend, has over 15 years of experience in the restaurant industry and has spent years planning her delicatessen. The menu will include traditional deli items such as pastrami, corn beef, matzo ball soup and cheesecake, paired with other dishes that reflect Townsend’s own culinary influences and ideas.
“I have been ready to launch this concept based on my long-time research but it was about securing the right location,” said Townsend. “When the opportunity to become the last vendor at Cultivation Food Hall presented itself, I knew it was not only the perfect location but also the perfect concept to incorporate a NY deli.”
Simple, classic and delicious, Bocca Pizzeria brings the tradition of classic pizza “Napoletana” to the heart of the capital city. Because Bocca owners Cristina and Patrik Lazzari, together with local chef, Austin Lee, embrace the custom of using the simple, yet essential elements of southern Italian cuisine—flour, mozzarella, olive oil and tomatoes—to create traditional Neopolitan pizza, results for patrons are authentic and delicious, reminiscent of the pizzas that were a staple in Patrik’s childhood home of Puglia, a region in the heel of the famous Italian boot.
“The word bocca is Italian for “mouth,” shared owner, Patrik Lazzari. “It is based on the simple truth that it provides both nourishment to the body and stories to share with friends and family. Bocca Pizzeria aims to provide an opportunity for both at Cultivation Food Hall.”
Fauna Foodworks is a premier food lab producing thoughtful, bohemian-chic cuisine by Chef Enrika Williams. Williams was raised in Mississippi, but her culinary experience includes ten years in Atlanta working under master chefs such as Emeril Lagasse, Mel Toldedo, Vince Hernandez and Richard Blais; as well as work at the Greenbrier Resort, a position as sous chef under Craig Noone at Parlor Market, an appearance on “Hotel Hell” with Chef Gordon Ramsay and most recently, an appearance with celebrity chef Carla Hall at the esteemed James Beard House. Her culinary travels have taken Williams across the U.S. and abroad to Rome, Orvieto, Florence and Venice, Italy. She now returns to Mississippi to share her experience through a menu of international street food that reflects her wealth of experience and influences.
Cultivation Food Hall is being developed in consultation with St. Roch Market. A pioneer among the food hall craze, St. Roch Market opened in a historic New Orleans building in 2014.
The food hall will showcase a carefully curated collection of eight boutique restaurant concepts and a classic, craft cocktail bar. For vendors, the food hall represents the ultimate platform to grow a food brand and build consumer exposure. Far from the food courts of yesteryear, food halls offer a mix of chef-driven concepts in one location where diners can expect a variety of artisanal dining options and craft cocktails.
Located on the ground floor of the BankPlus Building in The District at Eastover, the food hall will offer complimentary Wi-Fi, a dedicated event space, and both indoor and outdoor seating.
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