As 3rd Street Market Hall closes out its first 8 months in business, vendors are making changes to improve the efficiencies and offerings.

Mid-Way Bakery – which made a splash with housemade hoagies, breakfast sandwiches, housemade soups, salads and sweet treats – will be expanding their offerings to better meet demand at the increasingly popular food hall. 

The bakery is currently temporarily closed as the team works on pulling together the details necessary for the transition.  But guests can expect the bakery to reopen with an expanded menu that includes more sandwich and entree-style items, along with popular sweets including cream puffs, Danish, croissants, cookies and bars.

New hawkers on the way

Meanwhile, changes are afoot among the hawker stalls, curated and managed by the owner-operators at Dairyland and Mid-Way Bakery.  The departure of Middle East Side, Amano Pan and Strega means that diners can look forward to new concepts opening in those vendor stalls, likely by mid-September.

“I’m very excited to see our Hawker Stall program continue to evolve and showcase different styles of cuisines,” notes Kurt Fogle. “Our desire to rotate concepts further supports the notion that these are spaces meant to serve as an incubator for a concept before heading to market – this is a crucial step in forecasting a restaurant’s ability to succeed or simply gain traction.”

Among the new concepts on the way is a pretzel-based concept which will offer soft Bavarian style pretzels along with toppings, dipping sauces and additions which guests can use to customize their own loaded snacks.

A brand new concept featuring family friendly Italian-American dishes will also be making its way to the food hall in the weeks ahead.

 “I’m looking forward to seeing this team’s efforts in expanding Mid-Way’s menu while simultaneously energizing 3rd St. Market Hall’s experience with creative Hawker Stall concepts,” said Eric Kaye, General Manager, St. Market Hall. 

“Food halls are meant to evolve and adjust to the needs (and wants) of the community in which it serves. I like what I’m seeing from our vendors and their ability to combine creativity with consistency. This is how modern hospitality professionals need to work.”