All dishes come with a side of tongue-in-cheek names: CauliFIRE is Buffalo-sauce kissed cauliflower while Balls are deep-fried, cheese-stuffed risotto finished in a pesto aioli. SkinnyFATS features a clever menu divided down the middle, the healthy “skinny” stuff on one side and the decadent items on the flip side. Rather than gathering various players for HallPass, Slobusky and his culinary crew developed various concepts under one roof and SkinnyFATS is at the heart of the hall. He first made a splash introducing a fast-casual concept called SkinnyFATS in Las Vegas in 2013. Then, there’s HallPass, the fever dream of developer, Reed Slobusky. Think Eggslut at Grand Central Market in Downtown Los Angeles, Hog Island Oyster Co. at the Ferry Building in San Francisco and Roberta’s at Urbanspace Vanderbilt in Manhattan. The most successful showcase buzzworthy, often chef-driven restaurants. Why go out to a meal when you can dive into some eatertainment?įood halls attract crowds that feed off the buzz of those crowds. Consumers shopping online and diners going for delivery have fueled the continued development of engaging experiences.

It’s no shocker that the traditional retail and restaurant landscapes have shifted dramatically in recent years. While HallPass is technically still in the soft opening phase, it’s already a red hot hit and a big boost for the formerly struggling mall it calls home.

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