The team behind one of the country’s most highly anticipated new food halls, R. House, is finalizing construction on a permanent stall that will hold a rotating pop-up kitchen where chefs can test out their latest concepts for time periods ranging from one week to two months.
The perfectly sized plug-and-play kitchen joins a group of 10 additional food concepts, and will be fully equipped with a venting hood, gas range, an oven, fryers, a flattop, refrigerator and freezer, prep tables, and more. Chefs will design focused, pop-up style menus of 3 to 6 items around a concept that they’re passionate about.
“We anticipate that the pop-up chefs will come from a diverse range of backgrounds. They may be experienced kitchen generals testing new ideas, to chefs visiting from other cites and countries, to restaurants about to open in Baltimore, all able to push the boundaries of their craft and gain exposure without the commitment of opening a restaurant,” says R. House General Manager Peter DiPrinzio.
From the concept’s inception, R. House was designed as a place for chefs to launch exciting new restaurant concepts in the easiest way possible, so they could focus on making incredible food, not the back-of-house operations. Six months after unveiling the project, the confirmed chefs are now in the process of designing the kitchens with their architects, building out the spaces, and testing recipes.
With 350 seats inside and out, roll-up garage doors, a house bar, and 10 carefully curated, chef-driven concepts in open kitchens surrounding the interior’s perimeter, R. House will be a destination for old-world food hall dining from the top chefs in Baltimore.