A New Culinary Destination Planned for Downtown: Alex Oliver’s Washington Avenue Food Hall
ST. LOUIS, MO (StLouisRestaurantReview) Downtown St. Louis is preparing for a major boost to its dining scene as developer Alex Oliver, through his company Oliver Properties, has announced plans to launch a new food hall on Washington Avenue. This ambitious project is more than just another restaurant opening; it is a statement of confidence in the city’s urban core, a commitment to revitalization, and a promise of culinary variety for residents and visitors alike.
The Vision Behind the Project
The upcoming food hall will occupy approximately 10,000 square feet of prime downtown real estate, in the former Copia / Reign building at 1122 Washington Avenue. This location has long been a nightlife landmark, but Oliver’s plan reimagines it as a community-oriented dining hub.
At full build-out, the space will feature eight local food vendors, two bars, and seating for about 230 guests. The design includes both indoor and outdoor areas, highlighted by a rear patio with a retractable roof and a central bar that promises to be a focal point for social gatherings. In short, the venue is being designed as a lively, flexible space that can serve a quick weekday lunch crowd as well as evening diners and weekend event-goers.
Who’s Behind the Concept?
While Alex Oliver provides the vision and property, he has surrounded himself with a team of seasoned experts to ensure the food hall’s success. FIRETEN Hospitality will manage operations, bringing in its expertise in vendor relations and customer experience. Colicchio Consulting—the group founded by celebrity chef Tom Colicchio—has been tapped to advise on food-hall strategy, curating the mix of vendors and creating a layout that maximizes flow and variety.
Design work is being handled by Eimer Design, a firm known for creating modern, community-driven dining spaces, while Raineri Construction is overseeing the build-out. Together, these players bring national experience and local understanding to a project that aims to transform downtown dining.
Timeline and Expectations
Ground has already been broken on the project, with construction currently underway. The target opening date is spring 2026, though stakeholders hope to have the food hall operational sooner if work progresses quickly.
As anticipation builds, many in the local restaurant community are eager to see which vendors will be announced. The developer has made it clear that the goal is to blend established St. Louis chefs with emerging culinary talent, including operators who may currently run food trucks or pop-ups but are ready to expand into a permanent space. This hybrid model ensures that the food hall will offer both familiar favorites and exciting new concepts.
Why Downtown, and Why Now?
The timing of this announcement is significant. Downtown St. Louis has struggled in recent years with business closures, reduced foot traffic, and concerns about safety and perception. Yet, Washington Avenue remains one of the city’s most visible corridors, lined with historic architecture and within walking distance of the America’s Center Convention Complex, the Dome, and other event venues.
By positioning a food hall in this corridor, Oliver is betting on a resurgence in downtown activity. Convention traffic, concertgoers, sports fans, and hotel guests all contribute to an audience hungry for fast, high-quality, and diverse dining options. Equally important, the project seeks to attract locals back to the urban core with a destination that feels approachable, lively, and uniquely St. Louis.
A National Trend Finds a Local Home
Food halls have become a nationwide trend over the last decade, reshaping how people dine in urban environments. From Chelsea Market in New York to Ponce City Market in Atlanta and Time Out Market in Chicago, these hubs combine the variety of a mall food court with the creativity of chef-driven restaurants. They are designed for the modern diner—people who crave choice, convenience, and a social atmosphere.
St. Louis has dipped its toes into the food hall concept before, but Oliver’s project could represent the city’s most ambitious effort to date. By situating it on Washington Avenue, the hall could become a culinary anchor for downtown and help drive foot traffic to nearby businesses.
What It Means for Local Chefs
For St. Louis chefs and food entrepreneurs, this project offers a rare opportunity. Food halls lower the barrier to entry for small businesses, providing them with a built-in customer base, reduced overhead, and marketing support. Instead of managing a full restaurant, operators can focus on perfecting their food while sharing common services such as seating, dishwashing, and bar management.
This model has proven especially effective in nurturing talent, with many food hall vendors eventually growing into successful standalone restaurants. In a city with as much culinary creativity as St. Louis, the Washington Avenue food hall could become an incubator for the next generation of local dining icons.
The Economic Impact
Beyond food and drink, the project carries economic significance. It will create construction jobs now and hospitality jobs later, while also generating increased tax revenue for the city. More importantly, it signals private-sector confidence in the future of downtown at a time when headlines often emphasize struggles with closures and vacancies.
Oliver Properties already has a footprint in downtown, owning multiple residential and commercial buildings. By investing in this food hall, Oliver is making a direct bet that urban residents want vibrant, walkable amenities—and that visitors will reward downtown businesses when given quality options.
Community Engagement and Events
Plans for the food hall extend beyond daily dining. With its spacious layout and dual bars, the venue will be well-suited for special events, private parties, and community gatherings. A retractable roof patio adds a weather-resilient option for live music, pop-up markets, or neighborhood festivals.
This emphasis on flexibility ensures that the food hall can evolve in response to the community’s needs, becoming more than just a collection of restaurants. The ultimate goal is to establish a culinary hub that doubles as a social anchor for Washington Avenue.
Looking Ahead
As of now, the full vendor list has not been released, but insiders expect announcements in the coming months as leases are finalized. Given the size of the project and the prestige of its consultants, the food hall is likely to draw considerable attention from both seasoned restaurateurs and up-and-coming chefs eager to showcase their concepts.
For diners, the message is clear: St. Louis is about to gain a new culinary playground, where one night could mean sampling barbecue, handmade dumplings, vegan fare, craft cocktails, and artisan desserts—all under one roof.
Final Thoughts
The upcoming Washington Avenue food hall is more than a restaurant project—it is a symbol of revitalization, innovation, and opportunity in downtown St. Louis. By blending diverse food options with thoughtful design and experienced management, Alex Oliver and his partners are setting the stage for a new era of dining in the city’s core.
As the opening date approaches, St. Louis Restaurant Review will continue to follow vendor announcements, construction progress, and community reactions. For now, residents can take pride in knowing that downtown is once again attracting bold investment, with food leading the way.
We congratulate Alex Oliver on his vision and courage to help the downtown area, which has deserved more from the community than it has received. We wish him and this project all the best, and we are here to help promote your vision.
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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.
