Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

In the past few of years, there has been a powerful surge of food hall concepts popping up across the country and in late 2017 the wave finally arrived in Miami, Florida. Since then, many food hall concepts have been opening in the area especially in the first half of this year.

On this episode of On Foodable Side Dish, we meet three food hall operations featuring three very different concepts. First, we get the chance to meet Alex Cuevas, founder of Vshops—the world’s first 100 percent vegan food hall. Then, we sit down with Ruben Paredes, the Director of Operations of Miami’s first food hall—1-800-Lucky—serving up Asian cuisine. Finally, we get to hear from Kenzie Motai, Assistant General Manager of St. Roche Market, Miami —a contemporary food hall serving as a platform for up and coming chefs.

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Alex Cuevas, Founder and CEO of Vshops is a former senior technology executive who gave up his prominent tech career in New York to pursue his true passion for sustainable food, health, and animal welfare. At 10 years old, Cuevas had decided to go vegan after he found out how animals were being treated in factory farms.

“...the way the animals were treated and then the way they were “dispatched” or put down, it was incredibly disturbing to me,” said Cuevas. “... and when I realized that my favorite foods were tied to the suffering I said I don’t want anything to do with it at all.”

Cuevas decided to open up his first Miami vegan concept, Choices Cafe, in 2011 after a frustrating trip to South Florida, where he had a hard time finding a place to eat that would cater to the vegan lifestyle he was accustomed to. Now with the Vshops food hall, Cuevas not only aims to cater to vegans, but his hope is to really impress non-vegans in order to inspire consciousness.

Check out the episode above to learn about all the different vegan concepts that reside within the Vshops food hall located in the Miami neighborhood of Coconut Grove!

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Ruben Paredes takes time out of his day to break down for us all of the concepts within Miami’s first food hall—1-800-Lucky. Paredes, who was recruited by Sven Vogtland (one of the people behind Wynwood’s Coyo Taco), has been working in the hospitality/restaurant industry for two decades, but this is the first time he has dedicated himself to working for a concept like this one.

“I personally think that after all my years in this industry… for me, this format is the best,” said Paredes. In his words, 1-800-Lucky is a concept that provides a combination of “great food, great offerings... it’s simple, casual, it’s fast.”

Whatever Asian culinary craving a person may have, 1-800-Lucky is bound to have it for its guests. The Asian food hall provides Chinese barbecue (Lotus + Cleaver), dim sum (YIP), Vietnamese sandwiches (Les Banh Amis), traditional ramen (Hayato Miami), poke (PokeOG), ice cream (Taiyaki), and handmade sushi rolls (Myumi). It’s important to note that each food stand derives from a larger restaurant brand from across the globe.

Check out the episode above to see the food and drinks being featured at 1-800-Lucky!

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St. Roch Market

Kenzie Motai, who joined the St. Roch family in December of 2017, sat down with us to explain the concept of this food hall hailing all the way from New Orleans. St. Roch Market first opened in Miami in late February of this year and it boasts 11 unique food vendors while providing 1 central bar for its guests.

“Each vendor is a small business owner and entrepreneur,” says Motai. “We’re kind of the place you come to, to see the next up-and-coming chef in Miami before they blow up and open their own restaurant.”

As Motai explains, St. Roch Market is a historic market from New Orleans that has been around since 1875. It was rebuilt after Hurricane Katrina to be made into a food hall and now serves as a great platform for chefs to start their business.

Check out the episode above to hear about the experience from a chef working at St. Roch Market food hall!

If you’d like to learn more about other concepts by Sven Vogtland, like Wynwood’s Coyo Taco, check out the video below!

Hip Chick Farms Brought Innovation to the Frozen Food Category With Its Organic Offerings

Hip Chick Farms Brought Innovation to the Frozen Food Category With Its Organic Offerings

“We’re not willing to cut corners at all,” says Chef Jennifer Johnson, Co-Founder of Hip Chick Farms. “We’ve been offered a whole array of different kinds of chickens: without beaks, without feet, without wings, you know? And I just... I won’t do it!”

On this episode of On Foodable Side Dish, Foodable sits down with Chef Jen and Serafina Palandech, President of Hip Chick Farms to talk about the origins of Hip Chick Farms, the mission behind it, and the struggles they face as an emerging frozen foods company.

Chef Jen admits that she never wanted to own her own company and jokingly blames her wife and co-founder, Serafina, to which she laughingly replied, “Oops.”

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Heatonist Hot Sauce Tasting Room Offers Insights into Millennial Taste Buds

Heatonist Hot Sauce Tasting Room Offers Insights into Millennial Taste Buds
  • Hot sauce store, the Heatonist, has the hottest sauces from international small-batch makers.

  • Their sauces are all-natural and rank from 1-10 on a scale based on the traditional Scoville scale. 


Take a look at this episode of On Foodable Side Dish to see Colleen Hagerty and Heatonist founder, Noah Chaimberg, test the scale from 1 to mouth-numbing 10.

On this episode of On Foodable, we visit the Heatonist in Williamsburg, Brooklyn, New York’s first hot sauce tasting room.

Millenials have been shown recently to favor their hot sauce and many data sets describe the tastes of younger generations as more adventurous with flavor and spice. Chefs have been challenged to keep up with this trend making Heatonist the go-to spot for chefs looking to offer their customers the exotic flavors they’re craving.

At Heatonist, anyone off the street can come in and taste a range of sauces ranked from 1 to 10, a more relatable scale based off of the traditional Scoville scale. The tasting room offers more than 100 varieties of hot sauce from small makers around the world. Very strict in their curation process, Heatonist only offers all natural products from small-batch makers. 

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Celeb Favorite Sugar Factory Scoops Up Insane Milkshakes

Celeb Favorite Sugar Factory Scoops Up Insane Milkshakes
  • Sugar Factory Chef Max Santiago builds insane, over-the-top desserts like the Sugar Daddy Cheesecake Milkshake and sparkly Rainbow Donuts.

  • The King Kong Sundae has 24 scoops of ice cream, giant lollipops, and sparklers.

Sugar Factory is known for its extravagant, over-the-top desserts, so on this episode of On Foodable Side Dish, Foodable enlisted Sugar Factory to build the desserts you HAVE to try before starting those new year resolutions. Corporate Chef Max Santiago showed us some INSANE desserts starting with the Insane Sugar Daddy Cheesecake Milkshake. Not only is there cheesecake in the milkshake, but an entire slice of cheesecake tops the drink along with an oversized sucker and, of course, a giant Sugar Daddy candy.

But don't stop there! Celebrities and customers love Sugar Factory for it's over-the-top presentation. There you can find rainbow doughnuts dusted in edible disco glitter and the King Kong Sundae which has a whopping 24 scoops of ice cream!

Before starting those new year resolutions cutting down on sugar or calories, you gotta kick out 2017 with a bang, and Sugar Factory is just the place to do it.

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Tarot Cards and Burlesque Sideshows, Make This Bona Fide Speakeasy Stand Out

Tarot Cards and Burlesque Sideshows, Make This Bona Fide Speakeasy Stand Out

On this episode of On Foodable Side Dish we meet Liz Pearce, the managing partner at The Drifter, an authentic speakeasy from Chicago’s Prohibition era. The bar is hidden behind a door that poses as a decorated, wooden shelf on a wall inside a restaurant called The Green Door Tavern. Even the restaurant’s name alludes to the fact that there was a functioning bar inside of the establishment during the 1920s and 1930s. Back then, painting a restaurant's door green indicated the presence of an illicit liquor store or nightclub.

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