What to Eat at Riverdale, Maryland’s Exciting New International Food Hall

Riverdale, Maryland scores a trendy new meals corridor subsequent week filled with globe-trotting points of interest for top-tier sushi, sizzling fried rooster sandwiches from a Prime Chef winner, and hit Korean dishes from a NYC-based chef.

The anticipated Le Fantome meals corridor, located at The Station at Riverdale Park Growth (4501 Woodberry Road), opens on Monday, August 22 with three devoted dine-in stalls, a full-service bar, and seasonal patio.

A ghost kitchen incubator, becoming a member of the combo on Monday, August 29, options acquainted D.C. favorites like Fishscale in Shaw and Union Market’s Laoban Dumplings, together with satellite tv for pc stalls for Indian road meals and comforting Nigerian delicacies.

The all-day, worldwide lineup is curated by Hospitality HQ founding accomplice Akhtar Nawab — an award-winning chef and restaurateur behind Mexican hotspots Alta Calidad in New York and Otra Vez in New Orleans. His top-selling tacos seem within the ghost kitchen facet of the equation at Le Fantome.

On the 35-seat bar, world wines and beers be a part of a draft line devoted to pours from Riverdale Park neighbor Denizens Brewing Co. Twists on classics embrace a “Brazo Mazo” (mezcal, apricot, chocolate bitters, orange twist) and “Man on a Practice” (rum, sherry, espresso liqueur, salt). Weekday blissful hour (3 p.m. to six p.m.) consists of offers on wine, beer, and sure cocktails.

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Scott Suchman for Le Fantome

The hybrid service mannequin options each QR code-enabled menus and waiters circling the 83-seat corridor. Hours are 7 a.m. to 10 p.m. Sunday by Thursday, and seven a.m. to 11 p.m. Friday by Saturday for dine-in, supply, and pre-ordered takeout. Situated close to the College of Maryland, Hyattsville, and Mount Rainier off the Route 1 hall, Le Fantome augments Riverdale’s rising repute as a eating attraction. Its mixed-use advanced sits not too removed from brisket standard-bearer 2Fifty Texas BBQ.

Right here’s a have a look at every opening stall throughout Prince George’s County’s polished new meals corridor:

Mökbar

Esther Choi (and Nawab’s pal) provides a fourth informal outpost of her hit Korean eatery, marking its first location outdoors of NYC. Choi sends out made-to-order noodle and rice bowls, anju (shareable small snacks), bibimbap, rooster katsu curry, and crabby shrimp ramen. Choi maintains areas in Chelsea Market, Brooklyn, and Midtown.

Sonny & Sons

Prime Chef: D.C. (Season 7) winner Kevin Sbraga finds a fast-casual house for his famed sizzling rooster, sides, and desserts. The stall, lovingly named after his father, sends out crispy rooster platters and sandwiches that cater to clients’ warmth preferences. All-day choices additionally embrace fluffy New Orleans beignets, Outdated Original-flavored cake doughnuts, and crispy waffle fries with an array of sauces.

Horu Sushi

With over 20 years of expertise, Taiwanese sushi grasp Chin “Steve” Liang focuses on recent fish imported straight from Japan and Hawaii. Search for sashimi and specialty rolls along with ramen, poke bowls, and pan-Asian snacks. Liang opened his first restaurant enterprise inside Plano, Texas’s massive Legacy Corridor in 2019, adopted by one other in Nashville.

Seven ghost kitchens will be a part of the combo on Monday, August 29. One stall will perform as a rotating neighborhood kitchen run by a rising space chef.

Hospitality HQ co-founder Akhtar Nawab brings a style of Alta Calidad, his five-year-old Mexican mainstay in Brooklyn, right down to Prince George’s County. Select from made-to-order tacos, quesadillas, and sides like corn esquites and yucca fries. The Tom Colicchio protege additionally has ties to D.C.; Nawab previously ran the kitchen at Shaw’s well-liked Desk and he’s presently a accomplice at Mt. Vernon Triangle’s stylish Bar Chinois.

Owned by decades-old Indian sweets and specialty meals firm Rajbhog Meals in Jackson Heights, Queens, Bombay Kitchen facilities round chaat (snacks), kathi rolls, and customizable bowls.

Former correctional officer-turned-caterer Ekundayo “Dayo” Ayeni exposes diners to her native Nigerian delicacies with rice and stew-based dishes, jollof rice, iyan ado (pounded yam), and egusi (a savory stew made with roasted melon seeds and leafy greens).

Prince George’s County native Henry “Brandon” Williams imports finest sellers from his Shaw seafood carryout like crab burgers, fried fish sandwiches, platters, and sides.

• Greek Aroma Mediterranean Grill

The Fredrick, Maryland standby, round since 2009, provides a ghost kitchen for its Mediterranean-leaning lineup of gyros, souvlaki sandwiches, home made dips, and freshly-baked baklava.

The D.C.-born dumpling enterprise from proprietor Patrick Coyne and culinary director Tim Ma places a contemporary spin on the Chinese language staple with flavorful sauces for dunking. Search for one-off collaborations with their native chef associates.

Nicknamed “Mr. Bake,” Kareem Queeman operates a nostalgic Southern kitchen serving rotating sweets like cupcakes, blondies, brownies, banana pudding, and vegan and gluten-free desserts.

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Scott Suchman for Le Fantome

Owned by Cafritz Enterprises, the undertaking is led by Cushman & Wakefield, Hospitality HQ, and Colicchio Consulting. Philadelphia-based Eimer Design put collectively the look.