July 22, 2013 Slideshows

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Inside Central Table Food Hall 

From our review: "These thoughts quickly dissipated, though, as I entered the front doors of Central Table and was immediately greeted by a graceful host, keen on explaining the "food hall" concept before I had the chance to get confused. This was key, as one could easily be overwhelmed by not only the sheer size of the place — a behemoth at 10,000 square feet with industrial-style lofted ceilings and various nooks filled with culinary delights — but also by the bounty of options spread out like a medieval feast."

Keep reading Cheryl Baehr's review of Central Table Food Hall in the Central West End.

Photos by Jennifer Silverberg for the Riverfront Times.
Decadent bone marrow with grilled bread, watercress and shallots.
A pizza ready to go in oven.
Central Table's fried cuttlefish with fish sauce, lime and ice plant.
Wine in the beverage cooler at Central Table Food Hall.
Decadent bone marrow with grilled bread, watercress and shallots.
Central Table's bar.
Hearth cook Evan Sandel slices a pizza before the lunch crowd arrives.
Central Table's expansive interior.
Watermelon is served with buttermilk, guanciale and nasturtium.
An order of scallops comes with summer squash, arugula and bok choy.
Central Table's expansive interior.
Decadent bone marrow with grilled bread, watercress and shallots.
Central Table's expansive interior.
David Rosenfeld.
An order of scallops comes with summer squash, arugula and bok choy.
Hearth cook Evan Sandel makes pizza.
Pierogi made with chives, creme fraiche and plum.
Martell Barnett prepares a tomato-basil panini.
Pierogi made with chives, creme fraiche and plum.
Chef David Rosenfeld prepares a sushi roll.
Central Table's expansive interior.
The sandwich counter.
Central Table's expansive interior.
A few of Central Table's many cheeses.
Central Table's expansive interior.
Central Table's expansive interior.
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Decadent bone marrow with grilled bread, watercress and shallots.
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