Ted Williams |
December 1, 2019
Once construction is complete on these three new concepts, Camp North End will have eight food and beverage spots. The others are tea bar Birch Fine Tea, healthy food purveyor Chop Chisel, coffee bar Hex Coffee Roasters, taproom from Free Range Brewing, and James Beard award semifinalist chef Greg Collier’s Leah Louise restaurant.
Will Camp North End becoming a destination like the new Atherton or Optimist Hall? We’ll see. At the very least, it’ll provide options to creative office tenants across its six buildings, which cover one million square feet.
“By curating a mix of culinary talent at Camp North End, we are creating a dynamic dining destination,” said Damon Hemmerdinger, co-president of ATCO Properties Management, which owns the 75-acre development just north of Uptown.
Bow Ramen: It’ll be the first location outside New York City for this Nagahama-style ramen shop, which has a 4.5 out of 5 ratings on Yelp, Grubhub, and TripAdvisor. Their menu includes dumplings, buns, Japanese fried chicken, rice bowls, and seven different ramen options (shoyu, tonkotsu, vegetarian tan tan, mo shio, bow chili, miso beef, and miso pork). All ramen is made from scratch daily. It’ll take 385 square feet.
Blue Barn Bistro: This popular (and delicious) food truck will open its first brick-and-mortar location in a 385-square-foot space off of Keswick Avenue where the street cuts through the Gama Goat building (near Bow Ramen). Expect a seasonal menu with breakfast items, sandwiches, tacos, and salads.
Wentworth Fenn: Samantha Allen, the former Executive Pastry Chef at The Fig Tree, owns this gourmet bakery with her wife, Cassie. The 750-square-foot space will be primarily for production and tastings for clients, but will likely include retail cakes, pastries, and baked goods in the future.
“It’s good. I promise.” – Ted
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