In the mood for some barbecue? Or maybe some poke? A peanut butter and jelly sandwich? Or maybe just a cold beer?
It’s all available at the AMP food hall at the 16 Tech Innovation District on the northwest edge of downtown. And Chef Craig Baker is the coordinator who has has helped make it all happen.
He crafted the overall feel of the 40,000-square-foot space in the HqO building at 1220 Waterway Blvd., which includes shipping containers and booths for each restaurant and retailer. But each of the eateries is responsible for their space, creating a eclectic spot for lunch or an event.
Baker talked with host Mason King about how the space came together—and why, for him, success will be when some of those same eateries grow up and move out.
For more about what’s opening this month at the AMP, check out this story by reporter Susan Orr.