Steve and Jeff Mitton in front of The Colours at Spirit Square. (Image provided by Amplify Consulting)

By Dylana Kneeshaw

NEW DINING EXPERIENCE

Kamloops restauranteurs taking charge of new food hall within Spirit Square development

Nov 3, 2020 | 9:47 AM

KAMLOOPS — A new food hall will be opening soon within one of the city’s emerging developments on the North Shore.

Earlier this year, ARPA Investments announced plans to bring a market-style food hall to The Colours on Spirit Square. The food hall will provide an opportunity for local chefs to source, cook, serve fresh food to locals. The concept is similar to Hargrave Street Market in Winnipeg or Anaheim Packing District in California.

Now, local restauranteurs and brothers, Steve and Jeff Mitton will be leading the charge to bring this vision to the city. The pair have been running Mittz Kitchen and the Twisted Olive Steakhouse together.

“When we heard of the Food Hall concept ARPA Investments was interested in developing, we wanted to be involved, ” says Jeff Mitton in a release. “I have had the good fortune of visiting food halls around the world and I believe we can take that successful concept from other markets and make it a success here in our community.”

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The food hall in The Colours will have 10 stalls, with an anchor restaurant, two bars and seven additional 80-square-foot stalls for other restaurants to serve food. Each will use the large commissary kitchen to prep the meals.

The Mittons will be managing the food hall alongside running the anchor restaurant and two bars in the space. Steve Mitton says the model has become increasingly popular, with around 450 food halls around North America now.

“At full capacity, our Kamloops food hall will have seating for 222 with the potential for outdoor seating,” he explains. “When we open, we will follow all COVID safety protocols to ensure physical distancing for the safety of patrons and staff. We are hoping that by the time we open in the spring of 2021, we can adapt as needed, much like what we’ve done with our other restaurants.”

Jeff Mitton adds that the concept is a great way for newer restaurants to get in a trial run before committing to a full large scale operation.