The Hall on Franklin just recently reopened its doors to the public. It’s debut includes the introduction of a new concept, Chef & The Baker. The menu offers all-day breakfast items like the Croque Monsieur sandwich and crepe, made with French ham and gruyere.
Also on the menu are strawberry and Nutella crepes, decadent eclairs, a wide array of croissants made fresh daily, and the smoked turkey sandwich. Chef and The Baker offers ample vegan options, too.
Chef and The Baker even offers a French Cuban Sandwich made with house roasted pork, French ham, gruyere, Chardonnay mustard, pickled onions, on garlic sourdough.
So how does a sprawling food hall safely reopen amid a pandemic? First, they hired a Sanitizing Director to control sanitation during service hours and coordinate deep cleans of the space after hours daily.
The Hall has also implemented single use paper menus to help mitigate the risk of spreading germs.
QR coded menus will also be available for contactless ordering directly from your phone. All Hall on Franklin staff will have their temperatures checked before their shift and will be required to wear a mask during their shift.
Inside, the food hall will operate at 50% capacity. Guests are encouraged to wear a mask but are not required to. Tables and chairs will be sanitized before and after each guest. Sanitization stations will be positioned throughout the space as well.
The Hall on Franklin is home to several tasty concepts:
The Hall on Franklin, 1701 North Franklin Street