Housed in the former Urbanspace, Chicago's newest food hall, Washington Hall, has gotten a facelift courtesy of New York-based developer, Anna Castellani. After designing other notable food halls including DeKalb Market Hall, ANA Bar & Eatery, and The Hugh in NYC, Anna set her sights on Chicago to reinvigorate the downtown destination with a new bar space, diverse vendors and communal atmosphere. Despite her busy schedule, Anna was kind enough to answer some of our questions on what to look forward to from Washington Hall this fall and winter as well as the future of food halls in major cities in the U.S.
CFM: Your projects have previously only been in NYC, what drew you to Chicago to develop Washington Hall?
AC: Chicago is a food town. I hate to put down NYC but Chicago is its match in terms of ethnic diversity and amazing smaller operators. It’s a great city with a soul. Brooklyn is like that too so it’s a very nice fit for me and my team. When the opportunity arose to develop Washington Hall, I was excited to bring our vision to a city known for its dynamic and eclectic food scene.
CFM: What makes Washington Hall unique compared to your NYC projects (besides the location)?
AC: Each of my projects have been completely different. We really get into the location where we are and try to cater to THAT place specifically. Besides being a collection of operators I don’t see a huge overlap. All of the vendors in Chicago are unique to Chicago and we will slowly develop the location so that it becomes a part of the fabric of the Loop rather than a Chicago outpost of a NYC concept.
CFM: What was your inspiration for this project?
AC: The inspiration for Washington Hall came from a desire to create a communal space that reflects the heart and soul of Chicago. After the success of our food halls like DeKalb Market Hall and The Hugh in New York, we wanted to build a place where people from all walks of life can come together, enjoy incredible food, and experience the city's vibrant culture. Drawing from Chicago’s rich history and culinary diversity, we aimed to create a hub that not only offers great dining options but also serves as a gathering place for community and cultural events. My team and I like to operate spaces that cater to all walks of life, where everyone feels welcome. Each city has its particular way of eating and enjoying so we tap into that Chicago special sauce.
Anna Castellani heandshot courtesy of Charles Roussel
CFM: What can us Chicagoans expect at Washington Hall this fall?
AC: This fall, Chicagoans can look forward to a revived location with a diverse array of local vendors offering everything from street food to healthy bowls. The Woolworth Bar will open by October and we are planning a range of events and activities that will make Washington Hall a lively and engaging destination for both locals and visitors, especially over the holidays when the Christmas Market is open.
CFM: What have been the biggest challenges with this current project?
AC: Navigating the logistics of construction and permitting during a time of ongoing transition in City Hall has presented its own set of challenges, but our team has been incredibly resilient and dedicated throughout the process.
CFM: What are you most excited about once the food hall opens?
AC: I am most excited to see how the community embraces Washington Hall. Having people meet up with friends, and enjoy the diverse offerings will be incredibly rewarding. It’s the interactions and experiences of our visitors that truly brings a space like this to life, and I can’t wait to see Washington Hall become a cherished part of the Loop’s vibrant community.
Woolworth Bar rendering courtesy of Local Culture Management
CFM: Do you have any other restaurant or food-related projects coming up in Chicago that we can look forward to?
AC: While our primary focus right now is on the successful launch of Washington Hall, we are always exploring new opportunities and ideas. Chicago has been incredibly welcoming, and we are excited about the potential for future projects that continue to celebrate the city’s culinary excellence and cultural richness.
CFM: What does the future hold for food halls in major cities, despite many people working from home and not in downtown offices?
AC: Food halls offer a unique and adaptable dining experience that remains relevant even as work patterns change. They provide a communal space where people can come together affordably, whether they are working from home or in an office. The future of food halls lies in their ability to evolve and entertain with diverse,, high-quality food options, and with experiences that draw people in for more than just a meal. We believe that as urban life continues to adapt, food halls will play a crucial role in fostering community and cultural engagement.
CFM: Days off can be rare in this industry but in the event, what is your ideal way to spend the day?
AC: On a typical day off I will attempt to turn off my phone and prefer to cook myself. A quiet phone is heaven and eating at home has become rare and centering.
CFM: In another life, if you weren’t in this bustling industry, what would you be doing?
AC: I probably would have ended up in the Foreign Service.
Housed in the former Urbanspace, Chicago's newest food hall, Washington Hall, has gotten a facelift courtesy of New York-based developer, Anna Castellani. After designing other notable food halls including DeKalb Market Hall, ANA Bar & Eatery, and The Hugh in NYC, Anna set her sights on Chicago to reinvigorate the downtown destination with a new bar space, diverse vendors and communal atmosphere. Despite her busy schedule, Anna was kind enough to answer some of our questions on what to look forward to from Washington Hall this fall and winter as well as the future of food halls in major cities in the U.S.
CFM: Your projects have previously only been in NYC, what drew you to Chicago to develop Washington Hall?
AC: Chicago is a food town. I hate to put down NYC but Chicago is its match in terms of ethnic diversity and amazing smaller operators. It’s a great city with a soul. Brooklyn is like that too so it’s a very nice fit for me and my team. When the opportunity arose to develop Washington Hall, I was excited to bring our vision to a city known for its dynamic and eclectic food scene.
CFM: What makes Washington Hall unique compared to your NYC projects (besides the location)?
AC: Each of my projects have been completely different. We really get into the location where we are and try to cater to THAT place specifically. Besides being a collection of operators I don’t see a huge overlap. All of the vendors in Chicago are unique to Chicago and we will slowly develop the location so that it becomes a part of the fabric of the Loop rather than a Chicago outpost of a NYC concept.
CFM: What was your inspiration for this project?
AC: The inspiration for Washington Hall came from a desire to create a communal space that reflects the heart and soul of Chicago. After the success of our food halls like DeKalb Market Hall and The Hugh in New York, we wanted to build a place where people from all walks of life can come together, enjoy incredible food, and experience the city's vibrant culture. Drawing from Chicago’s rich history and culinary diversity, we aimed to create a hub that not only offers great dining options but also serves as a gathering place for community and cultural events. My team and I like to operate spaces that cater to all walks of life, where everyone feels welcome. Each city has its particular way of eating and enjoying so we tap into that Chicago special sauce.
CFM: What can us Chicagoans expect at Washington Hall this fall?
AC: This fall, Chicagoans can look forward to a revived location with a diverse array of local vendors offering everything from street food to healthy bowls. The Woolworth Bar will open by October and we are planning a range of events and activities that will make Washington Hall a lively and engaging destination for both locals and visitors, especially over the holidays when the Christmas Market is open.
CFM: What have been the biggest challenges with this current project?
AC: Navigating the logistics of construction and permitting during a time of ongoing transition in City Hall has presented its own set of challenges, but our team has been incredibly resilient and dedicated throughout the process.
CFM: What are you most excited about once the food hall opens?
AC: I am most excited to see how the community embraces Washington Hall. Having people meet up with friends, and enjoy the diverse offerings will be incredibly rewarding. It’s the interactions and experiences of our visitors that truly brings a space like this to life, and I can’t wait to see Washington Hall become a cherished part of the Loop’s vibrant community.
CFM: Do you have any other restaurant or food-related projects coming up in Chicago that we can look forward to?
AC: While our primary focus right now is on the successful launch of Washington Hall, we are always exploring new opportunities and ideas. Chicago has been incredibly welcoming, and we are excited about the potential for future projects that continue to celebrate the city’s culinary excellence and cultural richness.
CFM: What does the future hold for food halls in major cities, despite many people working from home and not in downtown offices?
AC: Food halls offer a unique and adaptable dining experience that remains relevant even as work patterns change. They provide a communal space where people can come together affordably, whether they are working from home or in an office. The future of food halls lies in their ability to evolve and entertain with diverse,, high-quality food options, and with experiences that draw people in for more than just a meal. We believe that as urban life continues to adapt, food halls will play a crucial role in fostering community and cultural engagement.
CFM: Days off can be rare in this industry but in the event, what is your ideal way to spend the day?
AC: On a typical day off I will attempt to turn off my phone and prefer to cook myself. A quiet phone is heaven and eating at home has become rare and centering.
CFM: In another life, if you weren’t in this bustling industry, what would you be doing?
AC: I probably would have ended up in the Foreign Service.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!