Q&A With Central Table Food Hall Developer Walter McClure

By Mabel Suen Thu., Jan. 17 2013 at 11:00 AM

Categories: Restaurant News

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How were chef Cary Neff and executive chef Nick Martinkovic selected to develop the concept?
Chef Neff's 30 years of hospitality expertise in some of the nation's most celebrated restaurants, hotels, resorts and spas makes him a natural choice for any restaurant project. Chef Neff is regarded as a visionary in his approach to cuisine with conscious devotion to flavor, presentation, satisfaction and, above all, its nutritional attributes. Nick Martinkovic is a mentee of Chef Neff and brings his most recent experience as Sous Chef at Brooklyn's hottest restaurant, Roberta's, with him to St. Louis.

What is the vision for the interior? What can patrons look forward to in its vibe and design?
Central Table will have a causal, relaxed, and friendly ambiance. With its different seating and display cooking areas there will be lots of activity to intrigue the interested diner, but plenty of room for those that just want to enjoy their own company. It will look like a food hall, something you will have to see for yourself!

What are some specific examples of dishes, items, beverages and anything else that might appear on Central Table Food Hall's initial menus?
Many choices: Maine lobster roll or gnocchi with Benton's Bacon, mussels, and tomato Broth; fresh Oysters or a cheese & Salume Beddu board; Neopolitan Bianca pizza or "The Burger;" vegetable lasagna or a butcher's steak; a great Shiraz or a Schlafly Pale Ale.

What price point will items be offered at?
We are still sourcing products and have not priced the menu yet, but Central Table will offer very competitive pricing and excellent value to for the dining dollar, and price points for almost everyone.

Around what days/times will Central Food Hall be open to the public?
Central Table will be open early for coffee, a light breakfast, and a place to relax. We will remain open all day, with lunch starting at 11:00 a.m. and dinner at 5:00 p.m..