ST. LOUIS, MO – November 7, 2026 (StLouisRestaurantReview) Downtown St. Louis has welcomed a major new dining destination with the opening of Wash Ave Food Hall at 1122 Washington Avenue, bringing together eight restaurant concepts, craft beverages, entertainment, and a variety of culinary experiences under one roof.
The food hall celebrated its grand opening on Friday, November 6, following a soft opening earlier in the week. The development represents a reported $6 million investment in downtown St. Louis and gives residents, downtown employees, sports fans, convention visitors, and tourists another reason to explore the Washington Avenue entertainment district.
For St. Louis restaurant enthusiasts, the opening is particularly significant because the project brings together established local restaurant brands, emerging food entrepreneurs, and independent operators in a single location.
Rather than offering one menu or one style of cuisine, Wash Ave Food Hall lets customers enjoy everything from smashburgers and barbecue to Puerto Rican sandwiches, Asian-inspired dishes, Detroit-style pizza, Mexican street food, soft pretzels, and ice cream.
The concept is designed to accommodate groups with different dining preferences while creating an energetic gathering place that combines food, beverages, and entertainment.
A Major New Dining Destination on Washington Avenue
Wash Ave Food Hall occupies a redeveloped property formerly associated with Copia Restaurant & Wine Garden and the Reign nightclub.
St. Louis developer Oliver Properties leads the project, with FIRETEN Hospitality serving as the food hall operating partner. The redevelopment transforms an established downtown entertainment property into a modern dining destination built around multiple independent food businesses.
Construction reportedly began in September 2025, and the project is designed to support the continued revitalization of Washington Avenue.
The opening comes as downtown St. Louis continues working to attract additional restaurants, retail businesses, residents, visitors, and entertainment opportunities.
Food halls have become popular in metropolitan areas across the country because they provide customers with multiple restaurant choices while allowing food entrepreneurs to operate in shared commercial spaces.
For customers, the appeal is convenience and variety. For restaurant operators, the arrangement can provide access to shared seating, common facilities, coordinated operations, and an established destination that attracts customers interested in exploring several different food concepts.
Wash Ave Food Hall combines those advantages with bars, entertainment programming, and spaces intended for social gatherings.
Eight Food Concepts Bring Variety to Downtown
The restaurant lineup is one of the food hall’s biggest attractions.
Several participating businesses already have established reputations in the St. Louis dining community, while others are using the development to introduce their food to a larger audience.
Steve’s Smash Burgers & Fries
Steve Ewing, widely recognized in the St. Louis restaurant community for Steve’s Hot Dogs, brings another comfort-food concept to downtown through Steve’s Smash Burgers & Fries.
The restaurant focuses on smashburgers prepared with beef patties cooked to develop the caramelized exterior that has made this style of burger increasingly popular.
The menu includes burgers served on potato buns, crinkle-cut fries, and specialty creations.
One distinctive offering is the Figgy Stardust burger, which combines fig jam, bacon, goat cheese, balsamic glaze, and white cheddar.
The concept builds on Ewing’s experience developing recognizable restaurant brands that combine approachable food with creative menu offerings.
For customers who enjoy traditional American comfort food with a few unexpected combinations, Steve’s Smash Burgers & Fries provides one of the food hall’s signature options.
Macis’ Prime BBQ
Barbecue enthusiasts have another downtown destination with Macis’ Prime BBQ.
Founded by Shawn Mueller, the business has developed through catering and mobile food operations before establishing a permanent restaurant presence at Wash Ave Food Hall.
Chef Marvion Dean is associated with the concept, which emphasizes smoked meats and traditional barbecue preparations.
The menu includes brisket, pulled pork, turkey, and other smoked specialties.
A particularly interesting item developed for the food hall is smoked beef shepherd’s pie, bringing barbecue flavors to a familiar comfort-food dish.
The opening marks an important step for a growing food business, showing how mobile food operations and catering businesses can become permanent restaurant locations.
For customers, it adds another barbecue option to the downtown dining landscape.
787 Subs
787 Subs introduces Puerto Rican-inspired sandwiches and flavors to Wash Ave Food Hall.
Jose and Cynthia Ramos, the entrepreneurs behind Mr. Papas 2 Go, operate the business.
Their concept features sandwiches inspired by Puerto Rican culinary traditions, including La Tripleta Boricua.
The sandwich combines slow-roasted pork, steak, ham, Swiss cheese, potato sticks, and a mayo-ketchup sauce.
The combination of meats, textures, and sauces makes the tripleta a distinctive alternative to traditional American deli sandwiches.
Fried yuca accompanies the sandwiches, adding another element of Puerto Rican cuisine to the menu.
For the owners, the food hall provides an opportunity to establish a permanent restaurant location and introduce their food to customers who may not have encountered their previous operations.
Little BAO
Little BAO brings Asian-inspired cuisine to the food hall.
The restaurant is connected to The BAO in Clayton and is co-owned by RJ Xu and chef A Nuntavicharna.
The downtown menu includes steamed bao buns, udon noodles, rice bowls, and Japanese curry.
Bao buns have become increasingly popular because of their soft texture and versatility, allowing chefs to combine traditional Asian preparations with contemporary ingredients and flavor combinations.
Little BAO adds an international dimension to the food hall’s lineup and offers customers alternatives to burgers, barbecue, and sandwiches.
Its presence also demonstrates how established restaurants can expand into smaller, focused concepts designed for multi-vendor dining environments.
Troit
Troit introduces Detroit-inspired food to downtown St. Louis.
Created by Detroit native Jordaryl Logan and business partner Britteney Ofodile, the restaurant highlights several foods closely associated with Detroit’s culinary identity.
The menu includes Detroit-style pizza, Coney dogs, corned beef sandwiches, and Faygo soda.
Detroit-style pizza is known for its rectangular shape, thick yet airy crust, and crispy cheese edges.
Its distinctive preparation has helped the style gain popularity far beyond Michigan.
Logan also operates The Moniker nearby, bringing additional local hospitality experience to the project.
Troit gives St. Louis diners a chance to explore a regional American food tradition that differs from the thin-crust pizza commonly associated with St. Louis.
Arzola’s Tacos y Más
Arzola’s Tacos y Más represents Mexican cuisine.
The concept comes from Ron and Larisa Webb, owners of Arzola’s Fajitas & Margaritas, with chef Adan Melendez.
The menu emphasizes approachable Mexican favorites, including street tacos, loaded nachos, empanadas, street corn, and churros.
The food hall format allows customers to enjoy Mexican dishes without committing to a traditional full-service restaurant experience.
Arzola’s participation also shows the growing appeal of food halls for established restaurant operators looking to reach customers in new neighborhoods.
Conefection by The Fountain
Dessert lovers have a dedicated option through Conefection by The Fountain.
The concept draws inspiration from The Fountain on Locust, a recognizable St. Louis destination known for its desserts and nostalgic atmosphere.
Conefection focuses on creative ice cream offerings, including specialty cones, hot fudge, whipped cream, floats, and shakes.
The dessert operation naturally complements the food hall’s savory restaurants.
Families can stop for ice cream, groups can finish their meals with dessert, and visitors can make a separate trip for a sweet treat.
Adding a dedicated dessert concept helps make Wash Ave Food Hall attractive beyond traditional lunch and dinner hours.
Pretzel Pop
Pretzel Pop combines two recognizable St. Louis food and beverage traditions.
The concept features soft pretzels from Gus’ Pretzels alongside Fitz’s Root Beer products.
The menu also includes flavored dirty sodas, which combine soft drinks with additional flavorings and other ingredients.
Soft pretzels are deeply associated with St. Louis food culture, making the concept particularly appropriate for a downtown destination welcoming both residents and visitors.
Pretzel Pop provides another casual option for customers seeking snacks, refreshments, or lighter fare.
Craft Beer and Beverage Options
Beyond the eight food concepts, Wash Ave Food Hall includes beverage operations intended to complement the dining experience.
One notable feature is a 4 Hands Brewing Co. self-service beer wall using PourMyBeer technology.
The installation features 10 rotating craft beer selections.
Customers complete age verification and use an RFID-enabled system to dispense beverages and pay based on the amount poured, subject to operating limits.
The system lets customers sample different beers without buying a full serving of each selection.
The food hall also includes two bar areas, helping position the venue as an evening gathering destination rather than exclusively a place to eat.
For downtown St. Louis, the combination of restaurants, bars, and entertainment creates opportunities to attract customers before and after sporting events, concerts, conventions, and other activities.
More Than a Traditional Food Court
One distinguishing characteristic of Wash Ave Food Hall is its emphasis on the overall customer experience.
Unlike a conventional food court, where dining may be secondary to shopping, the food hall is intended to function as a destination in its own right.
Customers can select food from different restaurant concepts while gathering in shared seating areas.
The facility also features an ordering system that accommodates purchases from multiple vendors.
This arrangement is especially convenient for families, coworkers, and groups of friends with different food preferences.
One customer can order barbecue, another can select Mexican street tacos, and another can choose Asian-inspired dishes, all while remaining together.
The development also incorporates retractable roof features that allow portions of the facility to adapt to changing weather conditions.
Entertainment, games, markets, and special events are additional components of the concept.
These amenities are intended to encourage customers to spend time at the venue rather than simply purchase food and leave.
Grand Opening Weekend Features Entertainment
The grand opening celebration began Friday, November 6, and continues through Sunday, November 8.
The opening weekend schedule includes live entertainment, markets, games, and activities designed to introduce the venue to the community.
On Saturday, November 7, the announced schedule includes the Drop Soda Vintage Market, featuring 10 vendors, from 11 a.m. until 3 p.m.
DJ entertainment is also scheduled during the afternoon, followed by a cornhole competition with prizes from 2 p.m. until 5 p.m.
The JD Hughes Duo is scheduled to perform from 6 p.m. until 9 p.m.
Sunday’s activities include a Makers Market from 11 a.m. until 3 p.m. and an NFL watch party beginning at noon.
Additional opening weekend activities include giveaways, a photo booth, and children’s activities.
The mix of food and entertainment reflects the developers’ goal of making Wash Ave Food Hall a regular community gathering place.
Visitors should confirm event schedules with the venue before traveling, as programming may change.
A Significant Investment in Downtown St. Louis
Development coverage has described the food hall as a $6 million project.
That investment is significant for Washington Avenue, an area that has experienced changing commercial conditions as downtown St. Louis continues adapting to evolving employment, residential, tourism, and entertainment patterns.
Oliver Properties has been involved in redevelopment activity along the corridor, and the food hall represents another effort to attract commercial activity to the neighborhood.
For downtown businesses, new dining destinations can contribute to a more active street environment.
Restaurants attract employees, customers, suppliers, and visitors who may also patronize nearby establishments.
A food hall with multiple vendors can potentially appeal to a broader customer base than a single restaurant because it offers more choices and different reasons to visit.
However, the project’s long-term economic impact will depend on sustained customer demand, restaurant performance, and continued investment in the surrounding district.
The opening itself represents a completed development and a new opportunity for participating restaurant operators.
Supporting Independent Restaurant Entrepreneurs
One of the most compelling aspects of Wash Ave Food Hall is the opportunity it provides for restaurant entrepreneurs.
Opening a traditional restaurant can require substantial financial commitments involving commercial leases, construction, kitchen equipment, furnishings, staffing, and ongoing operating expenses.
Food halls offer an alternative business model in which multiple operators share a larger hospitality environment.
The financial arrangements vary by development, and the specific lease and operating agreements for Wash Ave Food Hall have not been publicly established in the information reviewed.
Nevertheless, the format can provide participating businesses with access to a location and customer base that might otherwise be difficult to develop independently.
For businesses such as Macis’ Prime BBQ and 787 Subs, the new venue represents an opportunity to move beyond mobile or smaller-scale operations.
For established brands, including Steve’s hospitality concepts, Arzola’s, and The BAO, the development offers another way to reach customers.
The mix of newer and established operators is a key part of the food hall’s appeal.
Customers can visit familiar businesses while discovering restaurants they have never tried before.
That exposure may help emerging food businesses build recognition and develop loyal customers.
Why Washington Avenue Matters
Washington Avenue has long played an important role in downtown St. Louis dining, nightlife, entertainment, and commercial activity.
Its historic buildings and central location provide opportunities for adaptive reuse projects that preserve existing structures while introducing new businesses.
Wash Ave Food Hall continues that approach by repurposing a former restaurant and nightclub property.
At 1122 Washington Avenue, the venue is within reach of downtown offices, residential buildings, hotels, convention activity, and entertainment destinations.
Its appeal may be particularly strong among groups looking for casual dining before or after events.
Downtown St. Louis hosts major sporting events, concerts, conferences, and conventions throughout the year.
Visitors attending those events often look for restaurants that can accommodate groups, offer quick service, and provide different menu choices.
A multi-vendor food hall is well suited to serving those needs.
The development also gives downtown employees additional lunch options and provides residents with another neighborhood dining destination.
Its success will ultimately depend on food quality, customer service, accessibility, pricing, and the ability to maintain consistent operations.
Hours, Location, and Parking
Wash Ave Food Hall is located at:
1122 Washington Avenue
St. Louis, MO 63101
The published operating hours are:
- Monday through Thursday: 11 a.m. to 9 p.m.
- Friday through Sunday: 11 a.m. to 10 p.m.
Individual restaurant or bar hours may vary, and customers should verify current schedules before visiting.
Parking options include street parking along Washington Avenue and nearby parking facilities.
The Washington Avenue district has identified parking at 409 N. 11th Street as one option for visitors.
Parking availability and fees may vary depending on nearby events and demand.
Additional information about the food hall, participating restaurants, and upcoming events is available at https://washavefh.com/.
A Welcome Addition to the St. Louis Restaurant Community
The opening of Wash Ave Food Hall represents an encouraging development for the St. Louis restaurant industry.
The project brings multiple food businesses into a renovated downtown property while providing customers with an unusually broad selection of dining choices.
Its restaurant lineup reflects the region’s culinary diversity, combining familiar St. Louis brands with newer concepts and food traditions from Puerto Rico, Detroit, Mexico, and Asia.
For independent restaurant operators, the venue creates opportunities to establish or expand their presence in downtown St. Louis.
For customers, it offers a convenient destination where different tastes and preferences can come together.
And for Washington Avenue, it introduces another hospitality destination designed to attract activity throughout the day and evening.
St. Louis Restaurant Review encourages residents and visitors to explore the food hall, discover the participating restaurants, and support the entrepreneurs who have invested their time, resources, and creativity in bringing these concepts to downtown.
The food hall’s long-term success will depend on consistent execution and community support, but its opening is already an important addition to the local restaurant landscape.
Wash Ave Food Hall is now open at 1122 Washington Avenue in downtown St. Louis, with eight food concepts, craft beverages, and an ongoing schedule of entertainment and community activities.
Martin Smith is the founder and Editor-in-Chief of St. Louis Restaurant Review, STL.News, USPress.News, and STL.Directory. He is a member of the United States Press Agency (ID: 31659) and the US Press Agency.
