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Slowly but surely, Transfer Co. is coming together. Already, the food hall features seven food vendors, a full bar and a taproom with indoor and outdoor seating. While the grand opening happens at the end of the summer—three more vendors and Sweet Peas Urban Gardens are yet to come—there are so many intriguing options available now, we couldn’t wait any longer. My mission: to eat my way through Transfer Co. Food Hall. Report: Success. Here are some highlights.
This Indian street food-inspired restaurant specializes in curry bowls. I opted for the palak paneer bowl, a flavorful, semi-spicy Indian cottage cheese in a vibrant green spinach gravy, served with fluffy white basmati rice and slices of tomato and cucumber. The curry was fresh, the cheese soft and each bite burst with flavor. On the side, I ordered a samosa with chutney, a perfectly crisp pocket full of a savory mixture of warm vegetables and spices.
LOCALS OYSTER BAR
On the day I visited, Locals Oyster Bar had a fried soft shell crab sandwich with green goddess dressing, bread-and-butter pickles and pea shoot salad. Having never had soft shell crab before, how could I not? I won’t lie—I was intimidated. The sandwich consisted of all 10 of the crab’s long, golden-fried legs poking out. But I dove in and thoroughly enjoyed the crunchy, perfectly battered crab, the soft bun, the fresh lettuce and creamy dressing.
Benchwarmers is ridiculously popular for a reason. I ordered the za’atar and sea salt bagel with plain cream cheese, full of flavorful spices and featuring a fluffy texture that wasn’t too heavy or too light. The cream cheese was soft, creamy and mild-tasting and I was impressed with the ratio of bread to cream cheese—it’s one of the most important aspects of bagel preparation in my opinion and Benchwarmers nailed it.
You get bang for your buck with the Signature Bul Box, which comes with your choice of protein and rice, arugula rice noodles or green mix. I opted for the tofu steak—big chunks of tofu with arugula rice noodles. The box came with grilled veggies, a crispy dumpling, green beans with sesame sauce, cucumber-tomato salad and a soy-glazed soft boiled egg. It was like opening a treasure chest, an ideal balance of textures, flavors and colors.
Dank Burrito is, indeed, dank. I’m more of a bowl person so on my visit I order the Cajun shrimp bowl, which was just as colorful as it was tasty. It was loaded up with perfectly seasoned rice, black beans, flavorful Cajun fried shrimp, lettuce, tomatoes and a delightful creamy dill cocktail sauce to tie the whole dish together. The shrimp was super crispy and the Cajun spices weren’t too overpowering. The bowl came with Cajun spiced chips that were extremely on point.
Hot, crispy and flavorful, Che Empanadas did not disappoint. I chose the Caprese empanada, an open-faced, flaky bowl-pastry filled with a gooey mixture of tomatoes, mozzarella and basil. I also got the Col Rizada y Hongos with kale and mushrooms, a conventionally shaped empanada, insides bursting with fresh, hot, tender mushrooms and velvety sautéed kale. For dessert, I got the Alfajor, a dulce de leche-filled shortbread sandwich. It was just the right amount of sweet.
CAPTAIN COOKIE & THE MILKMAN
I was not prepared for how large the signature ice cream cookie sandwiches at Captain Cookie actually are. My sandwich—composed of chocolate chip cookies and cake batter ice cream—was probably two inches thick. Biting in required me to stretch out my mouth to its full extent. The cool, sweet ice cream combined amazingly with the warm chocolate chip cookie in my mouth. Friends, I ate it all.
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