Dead time market, a food hall slated to open at the Eaton Center this fall, has announced its second and final group of vendors.
As promised when the project was announced over a year ago, he’s sticking firmly to established local businesses.
Perhaps the most notable restaurant to set up in the dining room will be the lunch icon of Old Montreal Olive & Gourmando, which will bring breakfast, sandwiches and pastries to the dining room’s Eaton Center. restoration. Despite immense popularity and twenty years of existence, the restaurant on rue St-Paul has never had one location, which makes it its first expansion.
Olive & Gourmando owners Dyan Solomon and Eric Girard will have more of a foothold in the market – the new announcement also revealed that a food hall version of their Foxy restaurant will also open inside Time Out. As with the Griffintown original, it will focus on meats and vegetables cooked over an open fire, with an approach tailored to a more casual and restaurant-friendly setup. (Foxy isn’t the only relatively formal restaurant to have a place inside the dining room – Montreal Plaza has been announced in the first batch of restaurants and will take an equally clean approach.)
Four other restaurants were included in the announcement – Grumman ’78, a food truck pioneer in St-Henri, will be serving creative tacos from one of the stands. The Foodchain Creative Salad Spinners will also open – an interesting move, given that the original food chain is located just a block or two on McGill College. (The Foodchain owners all have other restaurants in the dining room as well – Charles-Antoine Crête and Cheryl Johnson have Montreal Plaza, while Jeffrey Finkelstein has a spin-off of his Mile End Hof Kelsten bakery in the works for the room.)
Rounding out the restaurants is Old Montreal’s Japanese restaurant Marusan, which prepares donburi bowls, curried rice, ramen and other comforting options. Finally, St-Henri Dalla Rose ice cream will have a stand, serving cones, cups and sandwiches featuring their homemade treats. (While the original Dalla Rose location serves ramen in the cooler months, it appears the Time Out location will stick strictly to ice cream.)
There is one other business that will be included, although it is not a restaurant – the Old Montreal Culinary School Ateliers & Saveurs will have space to run workshops within the market. Many of these will be one-time courses (rather than an ongoing commitment) and will cost as little as $ 22 per session.
These companies join eight other restaurants in the food hall and three bars. As stated during the announcement of the first batch, Time Out was targeting a range of restaurants that wouldn’t treat each other – for example, Toqué owners will be the only ones serving burgers, and Grumman ’78 will be the only one. to offer tacos.
Although Time Out is primarily a magazine, it has a solid background in food halls – it opened one in Lisbon, Portugal, in 2014, and it remains very popular, especially among tourists. New markets in Miami, Boston and New York have all opened this year, and one in Chicago is expected to open before the end of 2019. Several more have been announced for the coming years. While most other Time Out Markets are housed in stand-alone spaces, Montreal’s is an outlier, located in a mall. Time Out Market CEO Didier Souillat previously noted that instead of going to a tourist spot (for example, near the Old Port), the goal is to have something that attracts locals.
Time Out will have some competition – a few blocks away will be another dining hall, Le Cathcart, which will open in Place Ville-Marie once some rather whimsical renovations are completed. It will have roughly the same number of providers as Time Out. Further east, there’s Le Central, which will open in a location nestled between Chinatown and Place-des-Arts. It might be far enough away that it won’t be in direct competition with Time Out, but it will be much bigger, with around 25 restaurants. All three plan to open this fall.
There is no opening date for Time Out yet, although it is currently hiring bar staff, which suggests it should be as soon as possible.