Foundry is actually a perfect use for tax incentives because there was 0% chance anyone was touching a massive environmental wasteland unless they got some benefit from doing so. That building remains a hole in Midtown if they don't incentivize it. Opposite is true of Ballpark Village which had some of the best real estate in the city based on location and didn't need a dime of help to develop.
I honestly don't see this directly competing with Ballpark Village. I think the Food Hall is going to be trafficked as much during weekdays and weeknights for lunch/dinner than as a purely weekend tourist spot (although it will be that as well, at least initially). The audiences aren't the same. I don't know many self-proclaimed foodies excited about hitting up Shark Bar at BPV for lunch. BPV may compete with Punch Bowl and Alamo Drafthouse, but not really the food hall portion. I don't know exactly how they'll set up the food hall, but in other markets they've played an interesting role reducing barriers to entry into the restaurant business and serving as sort of an incubator for new concepts. That may take some time as the investment for the first generation users will be high, but once that infrastructure is in place, you'll see food users able to adapt existing spaces much more efficiently than they do in traditional retail.
It will put a dent in the food truck industry and, if they add food stands like they do in other markets, it may hit Soulard Market's business too.
I honestly don't see this directly competing with Ballpark Village. I think the Food Hall is going to be trafficked as much during weekdays and weeknights for lunch/dinner than as a purely weekend tourist spot (although it will be that as well, at least initially). The audiences aren't the same. I don't know many self-proclaimed foodies excited about hitting up Shark Bar at BPV for lunch. BPV may compete with Punch Bowl and Alamo Drafthouse, but not really the food hall portion. I don't know exactly how they'll set up the food hall, but in other markets they've played an interesting role reducing barriers to entry into the restaurant business and serving as sort of an incubator for new concepts. That may take some time as the investment for the first generation users will be high, but once that infrastructure is in place, you'll see food users able to adapt existing spaces much more efficiently than they do in traditional retail.
It will put a dent in the food truck industry and, if they add food stands like they do in other markets, it may hit Soulard Market's business too.






