Plant-Based Food Hall Opens In Providence
Plant City is a plant-based food hall in Providence, Rhode Island. | GoProvidence - PWCVB
Republished from Forbes.
By Michele Herrmann
Providence, Rhode Island is the latest U.S. city to usher in a food hall, but theirs is a bit different - their culinary offerings are entirely plant-based.
Opened in mid-June 2019 on the city’s South Water Street, Plant City is a two-story, 10,000-square-foot space that sprouted from a concept by Matthew Kenney, a chef, author and wellness entrepreneur. Operating under Kenney’s company, Matthew Kenney Cuisine, Plant City provides quick-serve, take-out and full service dining on its upper levels along with a retail component within its lower level.
A Maine native, Kenney’s New England ties prompted his interest in sprouting this plant-based food hall in Providence. He pointed to Providence’s cultural and culinary diversity, and also being introduced to like-minded businesspeople in Rhode Island's capital city, as among the reasons for him to open up Plant City there.
“The demand for vegan cuisine in Providence, which is a small city compared to most, is surprisingly high,” said Kenney. “You just wouldn’t know it because there aren’t enough businesses here that support or fuel that demand.”
A vegan, Kenney said that he is not aware of any current food halls similar to Plant City’s concept and that “plant-based cuisine” is his career focus. However, he also mentioned that he drew his inspiration from the innovation of food halls such as Eataly, and their success in bringing different culinary concepts within one setting.
“You can sit down to have dinner upstairs or at the bar, but also wander around, trying different things, and check out the marketplace and take home some really cool products,” he said.
As for opening a food hall that is entirely vegan, Kenney noted that serving plant-based cuisine doesn’t have to be limited to juice or salad bars. “It can be a high-end, trendy and gourmet experience that captures the excitement and energy that flows through an upscale restaurant atmosphere,” he said.
Spread out between two floors, the food hall contains three full restaurants, a retail section, large outdoor patio, and a coffee bar and café. They also are connected to Kenney’s restaurant group.
Upstairs, Plant City has two restaurant concepts. Double Zero is Kenney’s specialty pizzeria with its flagship location in New York City and also one based in Los Angeles. Bar Verde, a Mexican restaurant with Latin influences also originating in New York City, is noted for their takes on guacamoles, ceviches and tacos.
Downstairs, on the first floor, a walk-in only venue called New Burger was created specifically for Plant City. “It’s almost a sort-of pub, as it has a full bar and a menu serving plant-based renditions of American comfort food,” explained Kenney. “You’ll find items like burgers, chili cheese fries and mac and cheese on the menu, as well as an extensive selection of beer, wine and cocktails.”
The first floor also contains Make Out, a juice, smoothie and small, healthy bites post with counter service and communal seating. This setup has “make your own bowls” options to a menu of sandwiches, wraps and salad; there’s also a coffee bar serving espresso drinks, superfood elixirs and loose leaf teas.
Plant City’s MarketPlace sells plant-based products that would be found on a grocery list. They include pantry items, dry or frozen goods, nut cheeses, kombuchas and snacks along with other products made by and sourced from local artisans and small business owners.
Additionally, Plant City has a third level known as Plant City Cellar, which acts as a communal space. It is located below the building’s first floor. Accessible from its S Water Street entrance or interior stairs, Plant City Cellar hosts regular events that, according to Kenney, will encompass cooking classes, plant-based jumpstarts, and yoga and meditation classes and a setting for nutritionists and holistic therapists to hold office hours.
Plant City is located at 334 S Water St. in Providence, in what was formerly Barnsider’s Mile & A Quarter Restaurant.
