"Chef-driven" food hall The Collective at Coda at Tech Square has attracted some popular local eateries as its first tenants.
El Burro Pollo Burrito Kitchen from El Super Pan chef Hector Santiago; Poke Burri, from Ken Yu and Seven Chan; and Wildleaf from co-founders chef Randy Lewis and David Morse are the first tenants announced for The Collective.
The upcoming food hall will be located in Midtown on the first floor of the Coda mixed-use development at 771 Spring St. The project from Portman Holdings and real estate firm SRS Real Estate Partners is currently under construction and is set to open in spring 2019.
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Mexican street food restaurant El Burro Pollo Burrito Kitchen will serve border town-style burritos with Mexican sauces, tacos, ceviches and other seasonal specials. The restaurant started years ago as a pop-up before Santiago opened his popular El Super Pan at Ponce City Market (a second location is opening this month at The Battery at SunTrust Park).
Ken Yu and Seven Chan opened Poke Burri, which serves sushi burritos, poke bowls and secret "off the menu" offerings, in the Global Grub Collective in East Atlanta Village in 2016.
Fast-casual salad spot Wildleaf, which also serves grain bowls, soups and smoothies, opened its first location in Buckhead in 2017 and has plans for another Buckhead location.
When completed, Coda will consist of 645,000 square feet of office space, 80,000 square feet of computing space, 20,000 square feet of street level restaurant space and retail space that will include communal seating areas opening up into a 20,000-square-foot outdoor "living room."
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