Wonder, a tech-driven food hall concept, uses a single kitchen to serve over 20 concepts. With plans to vastly grow by 2027, it seeks to reshape the dining experience with technology and scale.
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Wonder food hall opens in Alexandria’s Potomac Yard
At a time when several food halls across the D.C. region closed last year — The Block in Annandale, Virginia, The Heights in Chevy Chase and Solaire Social in Silver Spring, Maryland — one food hall chain keeps expanding in the D.C. region.
Wonder is opening a new location in Alexandria’s Potomac Yard neighborhood on Jan. 9, marking its 10th establishment in the Washington-Baltimore area. Other recent Wonder openings have included the 14th Street location in July 2025, as well as in West End and Navy Yard.
Wonder’s approximately 3,400-square-foot location in Potomac Yard offers dishes by concepts tied to celebrity chefs like Bobby Flay, Marcus Samuelsson and Michael Symon. The wide-ranging menu ranges from barbecue to Mexican and Greek dishes, and beyond.
While Wonder markets itself as “a new kind of food hall,” it doesn’t resemble a traditional one. Instead of several stalls being found under one roof, it has one service counter and several digital ordering tablets with one kitchen that serves over 20 concepts.
Is the food hall trend fading or being reshaped?
Kris Gobeil, market director for Wonder, told WTOP that Wonder doesn’t fit the definition of a ghost kitchen, because “a ghost kitchen is where you’re running something out of your kitchen that you don’t want anyone to know about.”
“What we’re doing is something very different,” Gobeil said. “We are very much the opposite. We want everyone to know all about our amazing menus.”
And more Wonder locations are on the way. This year, there are locations slated for Annapolis and Frederick in Maryland.
Washington Business Journal reported that a location at the Parks at Walter Reed in D.C. is also planned, although Gobeil wouldn’t confirm. “At this stage, I’m not going to say just yet,” he said.
Don’t expect growth expectations to temper down any time soon.
In an interview with CNBC, Wonder founder and CEO Marc Lore said the plan is to grow from just over 90 locations today to 400 by 2027.
With the goal of having both tech and food support one another, the rise of Wonder is punctuated by several acquisitions over the past few years: meal-kit company Blue Apron in 2023; Grubhub in 2024; independent media firm Tastemade in March 2025; and, most notably, robotics company Spyce in November 2025.
Wonder’s latest acquisition of Spyce, from Sweetgreen, will result in testing out a bowl-making robot in New York City next year. The goal with Spyce is to eventually automate “almost everything,” including beverages, fryers and high-speed ovens, as reported by Restaurant Business.
Lore’s background is inherently focused on tech, not restaurants, as he was the former president and CEO of Walmart U.S. eCommerce and previously the CEO and co-founder of Quidsi, the parent company of a family of websites that included Diapers.com.
But, his hopes are high for his multi-restaurant ordering platform to transcend.
“This is not taking existing equipment and using robots to replace humans,” Lore told CNBC. “This is about creating new equipment to do new things that humans wouldn’t be able to even do.”
In the end, Wonder’s appeal to diners is “(allowing) guests to truly order what they’re looking for, what they’re craving without having to compromise,” Gobeil said.
The taste test
But for any food business concept, the real test is: How is the food?
Christina Tkacik, a food reporter for The Baltimore Banner, reviewed the Wonder location at Canton Crossing in Baltimore, Maryland, and didn’t hold back.
Tkacik wrote she “hated” the food served, and that even the best dishes reminded her of “something I might eat on an airplane.”
The Wonder food hall in Baltimore currently has a 3.5 rating on Yelp, while the Wonder in D.C.’s 14th Street and College Park, Maryland, sites each have a 2.7 rating on Yelp.
In response to these criticisms, Gobeil said:
“We’re obviously still learning. Feedback is still coming in. There’s not necessarily something we’re going to do differently. We’re just going to keep growing and learning from each steppingstone. Obviously, the feedback that we’ve gotten for those locations, we’re already trying to address and continue to bring out that amazing experience that we’re able to do at other locations as well.”
Gobeil did not address any specific criticisms found on Yelp, and did not clarify exactly how those lower-rated locations are attempting to improve.
Whether reviews are glowing or critical, Wonder’s expansion shows no signs of slowing. The question now is whether scale and technology can ultimately win over diners as quickly as investors.
We choose this year’s winner of Houston’s Best Downtown Breakfast.
Best Breakfast – Downtown: Press Waffle Co.
Downtown’s Lyric Market has a breakfast star in Press Waffle Co., where golden Liége waffles come loaded with both sweet and savory hits. Go indulgent with the Chicken & Waffles, piled high with crispy tenders, bacon crumble and a generous maple syrup drizzle, or the American, topped with cheddar, bacon and an oozing fried egg. Sweet tooths can’t miss The Elvis with banana, peanut butter, honey and some bacon for good measure.
For Pete Marczyk, the decision to open a market downtown was an easy one.
“When you get a phone call from Walter Isenberg, you listen,” the longtime Denver grocer said, referring to the founder and CEO of Denver-based Sage Hospitality as “the Godfather.”
“It was pretty interesting to see the vision through his eyes,” he continued. “And that was a really cool moment for me to be able to sit down with him and be able to hammer that out.”
What came of that months-ago conversation is the fourth location of Marczyk Fine Foods, planned for the Milk Market food hall in LoDo.
Marczyk said the 450-square-foot outpost at 1800 Wazee St. will be a stripped down but “mighty” version of his specialty grocery stores in the Uptown and Hale neighborhoods. It will sell premade entrees, soups, salads and sweets alongside a small selection of grocery items.
“It’s not our whole product mix, but we use sales data and we’ll get a product mix down there, and our customers will teach us what works and what doesn’t,” Marczyk said.
Sage, which manages Milk Market, will staff the spot. The company signed a five-year licensing agreement with Marczyk. Scott Vollmer, general manager of Dairy Block, the development that Milk Market is a part of, said he expects Marczyk to open in early 2026.
“(Marczyk) is a successful local grocery concept that embodies good quality, great service,” said Vollmer, who works for Dairy Block developer McWhinney. “And it fills a void here downtown where you’re missing a lot of the basic grocery sundry items that Marczyk does a great job of curating.”
Milk Market isn’t the first licensing agreement for Marczyk. In 2019, he signed a deal to open a spot in Denver International Airport, which finally opened a year ago after COVID-induced delays.
At Marczyk’s licensed spots, the operator — in this case Sage — buys the food from the grocer, which makes one to two daily deliveries of its fresh bread and prepared foods. Marczyk will continue cooking and shipping out of its 10,000-square-food commissary at 4850 E. 39th Ave. in Park Hill.
Marczyk, who opened his first store in 2002, said he constantly gets approached to open new locations but he needs a very specific set of circumstances to make the numbers work. He said it would cost $7 million to build out a new store, several million more than he paid decades ago.
“It’s really hard to make the math work for a grocer. Everything they say about the grocery business is true, it’s the second oldest profession, (with) prostitution being the first,” he joked. “But it’s a really super competitive space and our direct competitors are two of the largest companies in the world: Amazon and Walmart.”
In an industry where sub-5% margins are common, he views the licensed location as another way to pad his business. Marczyk also said the move helps avoid the red tape and overhead costs of a new build-out.
“This is a way for us to mitigate some risk … and add some incremental sales,” he said. “Because expectations of profitability are so low, if we just add a little it’s a lot for us.
“My managers, their job is to find $50 a day they can add to the bottom line,” he continued. “And that’s a significant percentage of profit that we can add.”
Marczyk opening at Milk Market continues Sage’s new plan to get outside operators in the food hall, which restaurateur Frank Bonanno opened in 2018 and sold to Sage in 2023. Over the summer, Milk Market added Konjo Ethiopian Food, The Lucky Bird fried chicken and YumCha, a noodles and dumplings concept by ChoLon owner Lon Symensma.
A new supermarket hopes to be Charlotte’s one-stop shop for all things Indian cuisine and culture.
Utsav Supermarket + Food Hall, now open in Yorkmount, will bring fresh groceries, South Asian fare and private events all under one roof. The 38,000 square-foot space is across the way from the Costco on Tyvola Road, just off Interstate 77.
It has taken over the building that once housed “musical instrument megastore” Sam Ash, which closed in 2024, The Charlotte Observer reported.
Utsav grocery store + food hall, now open in Charlotte, bills itself as a one-stop shop for all things Indian cuisine. Alex Cason
The venue held a soft opening Oct. 11-12, inviting guests to grab a bite and shop for groceries, manager and Realtor Kranthi Aella told CharlotteFive.
Aella manages the business alongside co-founder Sudhan Pingili, who ran a chain of Indian restaurants before relocating to Charlotte from Seattle. In a new city, he saw an opportunity to launch the grocery store-food hall-banquet concept.
So what can Charlotteans expect now that the doors are open?
“A celebration, not just a store,” the supermarket’s website says. “We wanted a place where every Indian, Indian‑American, and curious food lover could gather, connect, and feel the unmistakable joy of home.”
“That dream became Utsav.”
Spices and more at Utsav Super Market & Food Court. Alex Cason CharlotteFive
In the food hall, customers will find traditional Indian offerings such as biryanis and “melt‑in‑your‑mouth mithai,” alongside pizza, wraps and shawarma, among other food and drinks. Plus, there’s a bar for boba tea and Indian desserts.
Essential groceries will also be available: fresh fruit and vegetables, chicken, spices and more.
“Our goal is to bring a piece of home to everyone who misses the authentic taste and spirit of India,” the supermarkets management team said in a news release. “We’ve designed this space to be more than just a grocery store — it’s a place where culture, community, and food come together.”
Utsav will also feature a large banquet hall for private events, Aella and Pingili told CharlotteFive. The hall can hold up to 500 people and is slated to open later this year.
It’s the latest Indian spot to join Charlotte’s dining scene in the last several months. Triveni Food Court opened inside Triveni Supermarket last year, offering a variety of ready-to-eat offerings from biryani to goat curry and egg noodles, CharlotteFive reported.
A future restaurant at Utsav Super Market & Food Court. Alex Cason CharlotteFive
EggHolic, which specializes in Indian-style egg dishes and other street food, recently opened a restaurant in Pineville, marking its first North Carolina location.
Tanasia is a service journalism reporter based at the Charlotte Observer | CharlotteFive, working remotely from Atlanta, Georgia. She recently joined the NC Service Journalism team and covers restaurant openings/closings in Charlotte and statewide stories. She’s been with McClatchy since 2020.
SAN FRANCISCO, July 16, 2024 (Newswire.com)
– The Mess Hall and the Presidio Trust are thrilled to announce a long-term lease agreement for 201 Halleck Street within Presidio Tunnel Tops. Having already welcomed over 3 million visitors since its opening in 2022, Presidio Tunnel Tops is the newest attraction within the Presidio. 201 Halleck represents the largest and final food and beverage project to join the park as its only all-day cafe, bar, food hall and retail market – a place where visitors can enjoy stunning views of the Golden Gate Bridge, Alcatraz, and the city skyline and gain easy access to everything the Presidio has to offer.
Inspired by the timeless concept of the beloved food hall, the team behind The Mess Hall aims to provide offerings that will be curated to include a range of price points and flavors, ensuring there’s always something for everyone of all ages. This includes fast-casual made-to-order meals, grab-&-go prepared options, and a provisions market featuring local specialties, imported favorites, and picnic essentials.
“Being a part of this lauded San Francisco destination is a dream come true,” Rob Gaon, Bay Area resident and a principal of The Mess Hall Group, shared. “We’re excited to have such a creative team developing The Mess Hall, and we’re looking forward to enhancing the park experience for locals and tourists alike.”
James Beard Awarded Chef Peter Serpico, by way of his past partnerships with STARR and MOMOFUKU, is spearheading the culinary development of The Mess Hall’s multiple and distinctive food concepts. With a commitment to satisfying the diverse palates of Presidio residents and visitors, Serpico’s involvement promises an experience that will blend exciting menus with a welcoming and enlivened setting.
For guests seeking craft beverages and exciting libations, The Mess Hall’s Bar will be curated by Zach Negin, known for his community-focused stewardship as owner of Tabula Rasa Bar and Shop LA, Silverlake Lounge LA, and partner in Dolores Deluxe, a beloved historic San Francisco corner store. The Bar will offer a meticulously crafted menu featuring an array of cocktails, mocktails, craft beers, and thoughtfully produced wines from around the world. Nate Israel, concept developer and operator, will oversee the project as director of operations.
For up-to-date progress on the new enterprise, with further details on design, food offerings, and opening date, follow The Mess Hall at www.messhallpresidio.com and @messhallpresidio.
When Optimist Hall first debuted, only six tenants were fully operational on opening day. Now, this Charlotte food hall rings in at more than two dozen tenants, serving everything from bao buns to craft cocktails and gooey grilled cheese.
And while the food draws visitors, the rich history of the building adds to the experience. The 147,000 square-foot space — a turn-of-the-century textile mill involved in the manufacturing of the first Spanx shapewear — was originally owned by Highland Park Manufacturing Company. When Paces Properties and White Point Partners purchased the building, they retained many of the property’s original, 120-year-old elements. In addition to the hardwood floors, the 14-foot ceilings and industrial bricks and beams were preserved.
Now, with a few new changes in the works, Optimist Hall is well on its way to carving a new space in the building’s history. It’s a space where ethnic dishes and comfort food favorites live side-by-side to bring together the community.
By car: Uber and Lyft are highly recommended, but if you’re driving, look for designated signs that point to parking. Charges for parking more than 90 minutes are in effect.
By light rail: Take the rail and exit Parkwood Street Station, then turn right. It’s a .3 mile walk from the station.
By bike: From uptown, take the Rail Trail pathway past the 9th Street Station. After you bike under 277, turn right onto 12th Street alongside Alpha Mill Apartments and then left on Brevard Street. You’ll follow the bike path the whole way. Head straight to Optimist Hall. Bike racks are available on site.
If you’ve been to the Ponce City Market in Atlanta, you’ve likely strolled by this stationery and gift retailer inspired by the sport of archery. Look for greeting cards, desk supplies, pencils, art prints, gift wraps and books.
Find greeting cards, desk supplies and more at Archer Paper Goods. Andy McMillan
Having found success in Tampa’s Armature Works food hall (a similar restored, mixed-use space), this Italian concept serves hot-from-the-wood-fired-oven pizza made with fine Italian flour and hand-prepared dough.
Restaurateur Bruce Moffet and chef Larry Schreiber teamed up to offer Asian street food recipes, featuring everything from steamed buns and ramen bowls to sweet macaroons.
Order a steamed bao or ramen bowl from Bao + Broth. Alex Cason Photography CharlotteFive
Known for its classic drinks, this award-winning, Chicago-based cocktail bar blends vintage spirits with a culinary approach to flavor to create a rich sip for food-hall-goers.
Dedicated to preserving cooking traditions and authentic cuisine, Botiwalla serves authentic Indian street food like kebabs and rolls wrapped in hot, buttered naan. There are even options exclusive to the Optimist Hall location, including butter chicken and saag paneer.
Botiwalla’s Desi Salad is shredded white and red cabbage, carrots, scallions and roasted cashews topped with toasted sesame seeds, cilantro, and crunchy chickpea noddles. It’s served with a cumin-lime vinaigrette. This one is topped with Paneer cheese. Melissa Oyler CharlotteFive
This Charleston-based fried chicken joint opened its fifth location in Optimist Hall, where you’ll find everything from The Boxcar (pimento cheese, peach slaw, house pickles, spicy mayo) to the Chicken “Not So Waffle” (bacon jam, maple syrup, pimento cheese, tomato). Vegetarian options are available, as well.
Boxcar Betty’s is dedicated to serving a high-end fried chicken sandwich. Courtesy of Boxcar Betty’s
If you love old-fashioned candy, look no further. Collier Candy Company offers nostalgic treats including Chick-O-Sticks, Charleston Chews and Bubble Gum Cigars. Of course, you can also find classic favorites such as M&Ms and gummy bears. But don’t wait too long: The candy shop will be closing in late 2024 to make way for ESO Artisanal Pasta.
Feel the joy of stocking up on classic and old-fashioned candy at Collier Candy Company. Courtesy of Collier Candy Company
A new Spanish tapas concept from the team at Customshop is slated to open this summer at Optimist Hall. Chef Andres Kaifer will bring his family recipes to the table at the food hall, where the still-unnamed spot between Boxcar Betty’s and Village Juice will be putting out sandwiches, shareables, patatas bravas and Kaifer’s famous flan.
Serving traditional Sichuan family recipes, this popular food truck’s owner serves authentic, locally-sourced dumplings, noodles and Sichuan street food. A South End location opened last year, too.
The Dumpling Lady first garnered success with a food truck, and now serves authentic Sichuan street food at Optimist Hall. Alex Cason Photography CharlotteFive
This Greenville-based, all-day Mexican cantina offers everything you need for a fun night out, including authentic cuisine, craft cocktails and upscale gaming and entertainment. Look for weekly specials, including half-price margaritas on Mondays, $5 nachos on Thursdays and tableside tequila service on Fridays and Saturdays.
It’s always a party at el Thrifty Social Club. Alex Cason Photography CharlotteFive
Enat Ethiopian opened at The Plaza in Charlotte’s Shannon Park neighborhood and an Optimist Hall location followed, specializing in traditional East African food with a modern flair such as the stuffed pastry Sambusa, the stir-fried meat and veggies Tibs and the spongy bread Injera. There also are vegan and vegetarian options, sandwiches and family platters.
Enat restaurant in Charlotte puts traditional Ethiopian tibs, a rich meat-and-gravy dish, on an American hoagie roll. Enat Ethiopian
Freshly made pasta, arancini and polpette will be available at Optimist Hall later this year, when ESO Artisinal Pasta moves into the Collier Candy Company space next to Schreiber’s on Rye and Zukku Sushi. If the name sounds familiar, you may recognize it from Food Network. The pasta shop’s owners — now-married chefs AJ Sankofa and Kristina Gambarian once took their Italian cuisine on the road with “The Great Food Truck Race.”
Expect freshly made pasta and sauces from ESO Artisanal Pasta. ESO Artisanal Pasta
Dedicated to individuals “committed to carbs,” Felix Handmade Empanadas became a food truck staple in Charlotte by serving unique, homemade empanadas (think: pepperoni pizza, shepherd’s pie). Now, you can enjoy these same flavors at the Optimist Hall location, crafted with Peruvian, American and British influences.
Craving a savory or sweet empanada? Felix Empanadas has plenty of options. Alex Cason Photography CharlotteFive
It wouldn’t be a Charlotte party without a brewery in the mix, and North Carolina-based Fonta Flora Brewery serves brews inspired by English and Belgian traditions.
Papi Queso and The Plaid Penguin teamed up to serve old-fashioned hamburgers from a ‘50s-style diner stall. After much research and testing, this spot is said to serve the “perfect” hamburger with a mission to “just be good.”
Order a “perfect” burger at this mashup between The Plaid Penguin and Papi Queso. LunahZon Photography
The result of three friends’ passion project to “Be Sweet,” Honeysuckle Gelato serves scoops, pints, sandwiches and shakes with Southern-inspired flavors like Brown Butter Crunch, Lemon Raspberry Crumble and Bourbon Pecan Praline.
Honeysuckle Gelato offers unique, refreshing flavors and baked goods. Andy McMillan
Atlanta-based stationery and gift shop The Merchant offers candles, coffee table books, tea towels and other items you can mix and match to create the perfect gift or make your own home a little more cozy.
You can build your own twist on the “mezze” experience at Mezeh. All food is made in-house, from scratch and can be crafted into a bowl, flatbread wrap or pita pocket.
Mezeh Mediterranean Grill’s Charlotte location is now open at Optimist Hall. Courtesy of mezeh mediterranean grill
The Charlotte barbecue restaurant’s stall is cranking out smoked meats. You’ll find Chopped Cheshire Pork, Creekstone Farms Beef Brisket and Turkey and sides such as Pan-Fried Green Beans, Slaw (Eastern and Western), Zack’s Collards and Mac & Cheese.
The wildly popular, cheese-inspired food truck and “streatery” now serves fan favorites from its brick-and-mortar location, including the gooey grilled cheese sandwiches as seen on “Diners, Drive-Ins, and Dives.”
Papi Queso serves the ultimate gooey comfort food at its brick-and-mortar location. Courtesy of The Plaid Penguin
Shop succulents, grab a house plant to brighten your desk or take a class at Paradiso Plant Shop. The store also sells pots, cards and everything else you need to take a plant home or give one as as a gift.
You may recognize this all-natural pet food brand from local pop-ups. It offers retail options to purchase slow-cooked, small-batch food for your furry friend.
Bring home something from Pet Wants for your furry friend. Andy McMillan
New York-style deli Schreiber’s on Rye took over the space that was formerly home to Xiao Bao, between Boxcar Betty’s and Collier Candy Company. You can expect to find Jewish and Italian influences in its sandwiches, hot dogs and matzo ball soup.
Schreiber’s on Rye serves deli-style sandwiches, hot dogs and matzo ball soup. NiceDay Creative
This “2.0 concept” from Suárez Bakery offers popular favorites such as pastries and doughnuts supplemented by a Cuban menu. Savory items include sandwiches, snacks and bowls.
Based out of Winston-Salem, this family-owned concept couples the idea of healthy eating with a bounty of flavor and color. Look for cold-pressed juices, nut milks, smoothie bowls and dishes crafted with organic ingredients.
Village Juice Co. fuels Charlotte with healthy bowls, salads and cold-pressed juice. Courtesy of Village Juice Co.
Enjoy hamburgers, butter chicken, gelato, craft cocktails and more at Optimist Hall. Alex Cason Photography CharlotteFIve
This story was originally published April 1, 2024, 6:00 AM.
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Jessica is a writer fueled by coffee, cookies and long walks in the Magic Kingdom. She’s often found exploring the culinary scene (mostly pasta) and traveling. Follow her on Twitter and Instagram @jessicaswannie.
Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription
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