Le Fantome Food Hall Opens Monday in Prince George’s County

photo by Scott Suchman courtesy Le Fantome Food Hall

From a press release:

“Le Fantome, an all-day, international food hall in Prince George’s County will open on Monday, August 22. Located in The Station at Riverdale Park, the 8,500 square foot project is a collaboration between Cafritz Enterprises and leading hospitality consulting group Hospitality HQ (HHQ). Le Fantome will open with a full-service bar, seasonal patio, and a diverse array of offerings from three dine-in stalls. The food hall’s seven locally-owned and operated ghost kitchen concepts will open separately on Monday, August 29th for dine-in ordering via QR code, delivery via select third party apps, and pre-ordered pick up.

The all-day dining destination’s three dine-in food stalls include Chef Esther Choi’s casual Korean eatery Mökbar, Top Chef D.C. winner Kevin Sbraga’s hot chicken joint Sonny & Sons, and modern sushi counter Horu Sushi. The food hall will also house seven ghost kitchen concepts: Alta Calidad Taqueria, Bombay Kitchen, Dayo’s Kitchen, Fishscale, Greek Aroma Mediterranean Grill, Laoban Dumplings, and Mr. Bake Sweets. One of the ghost kitchen stalls will serve as a community kitchen, designed to be a springboard for up & coming chefs and small business owners. Le Fantome plans to rotate community kitchen occupants frequently.

“We are thrilled to officially be a part of Prince George’s County’s diverse dining scene,” said Akhtar Nawab, Chef & Co-Chief Executive Officer and Founding Partner at Hospitality HQ. “Le Fantome’s unique lineup of vendors includes options for Korean and Indian street foods, traditional Nigerian dishes, creative sushi, comforting Southern fare and more from the shared kitchens of local culinary talent. Our team looks forward to welcoming in our neighbors in Riverdale Park and College Park, students and staff from just up the road at the University of Maryland and visitors stopping by our block from the wider D.C. area.”

Le Fantome inaugural vendor lineup includes the following (*denotes ghost kitchen):

Alta Calidad Taqueria*
Hospitality HQ co-founder Akhtar Nawab’s innovative Mexican concept brings Le Fantome diners a taste of his popular Brooklyn-based restaurant. Alta Calidad, meaning “high quality” serves just that: a concise selection of Nawab’s made-to-order tacos, quesadillas, and fan-favorite sides such as corn esquites and yucca fries.
Bombay Kitchen*
Owned by established Indian sweets and specialty foods company Rajbhog Foods, Bombay Kitchen is a fast casual eatery that offers a wide selection of popular chaat (snacks), kathi rolls and Indian interpretations of classic American bar snacks in addition to customizable bowls designed for grab & go dining. The ghost kitchen also serves popular desserts from Rajbhog’s nearly 40-year-old mithai (sweets) shop based in Jackson Heights, Queens.
Dayo’s Kitchen*
Chef and owner Ekundayo “Dayo” Ayeni brings over 25 years of experience to Dayo’s Kitchen. The traditional Nigerian concept from the former correctional officer turned full-time caterer serves a wide variety of rice and stew-based dishes, and staple cultural dishes such as jollof rice, iyan ado (pounded yam), and egusi (a savory stew made with roasted melon seeds and leafy greens) made popular at her former Riverdale Farmer’s Market stall.
Fishscale*
Fishscale at Le Fantome is the second location of the popular Shaw eatery specializing in sustainably sourced, wild-caught fish and shellfish. Prince George’s County native Henry “Brandon” Williams’s menu pays tribute to D.C.’s rich carryout culture and his fond memories of church sponsored fish frys. The ghost kitchen serves Williams’s popular Maryland crab burger in addition to fried fish sandwiches, platters, and sides.
Greek Aroma Mediterranean Grill*
A staple of Fredrick, Md. since 2009, Greek Aroma‘s ghost kitchen at Le Fantome marks the second location of the neighborhood-driven Mediterranean restaurant. Diners can find Greek Aroma’s popular gyros and souvlaki sandwiches on the menu, in addition to house-made dips, sides, and freshly baked baklava.
Horu Sushi
Horu Sushi is the third outpost of Chef Chin “Steve” Liang’s creative sushi concept, following openings in Dallas and Nashville. The Taiwanese sushi master’s menu offers a wide range of affordable sashimi and modern specialty rolls in addition to a concise selection of ramen, poke bowls, and pan-Asian snacks.
Laoban Dumplings*
Co-owners Chef Tim Ma and Patrick Coyne bring their locally-beloved dumpling concept to Le Fantome. The affordable menu features their staple modern Chinese dumplings and diners’ choice of flavorful sauces, in addition to limited edition offerings created in partnership with D.C. culinary talent.
Mokbar
Mokbar at Le Fantome serves acclaimed Chef Esther Choi’s made-to-order noodle bowls in addition to creative anju (shareable small snacks) sure to satisfy late night cravings. Menu highlights from the modern Korean eatery include bibimbap, chicken katsu curry, and crabby shrimp ramen and rice bowls. This is the fourth outpost of Choi’s popular NYC-based restaurant, and the first location outside of the city limits.
Mr. Bake Sweets
Known affectionately as “Mr. Bake”, Kareem Queeman brings a taste of his nostalgic Southern kitchen to Le Fantome. Sweet tooths are sure to be delighted by Mr. Bake’s line up of classic cupcakes, creative blondies and brownies, and his world-famous banana pudding. His menu will change weekly, but a selection of vegan and gluten free desserts will always be available.
Sonny & Sons
Chef Kevin Sbraga’s famed hot chicken finds a home in his new comforting, fast-casual concept Sonny & Sons. Named in honor of Sbraga’s father, Sonny & Sons serves crispy chicken platters and sandwiches that can be customized to diners’ heat preferences. Additional all-day menu offerings include classic French beignets, old-fashioned cake doughnuts, and crisp waffle fries served with a variety of sauce options.

Le Fantome’s bar program reflects the food hall’s international identity, offering a diverse selection of wine and beer across the globe, including a local draft line dedicated to Riverdale Park neighbor Denizens Brewing. The bar’s cocktail list focuses in on the classics but features a few creative house specials like the Brazo Mazo (mezcal, apricot, chocolate bitters, orange twist) and Guy on a Train (rum, sherry, espresso liqueur, salt). Happy hour deals on select wine, beer, and cocktails will be offered at the standalone bar on weekdays between 3 – 6 p.m.

Taking inspiration from the culture and design of a classic French bistro, Philadelphia-based Eimer Design firm has blanketed the 83-seat food hall with black and white subway tiles, giving the space a bright feel. Brass fixtures and extensive greenery accent the airy interior and a playful mural featuring the “phantom” of Le Fantome can be found on the food hall’s exterior wall, overlooking its seasonal 24-seat patio.

Owned by Cafritz Enterprises, this project is led by Cushman & Wakefield and its design and operating partners, including Hospitality HQ and Colicchio Consulting.

Le Fantome Food Hall will open seven days a week from 7 a.m. to 10 p.m. Sunday through Thursday, and 7 a.m. to 11 p.m. Friday through Saturday. Pre-ordered pick-up and delivery orders will be accessible to diners via a dedicated takeout entrance located just past the food hall’s main entrance at 4555 Woodberry Street. Delivery will be offered through Doordash, Uber Eats, and Grubhub.”