Food Halls Out – Culinary Collectives In! “Silver Spring culinary destination, Solaire Social, opens Friday”

8200 Dixon Avenue – Silver Spring MD. photo by Scott Suchman

From a press release:

“Solaire Social, Silver Spring’s highly anticipated culinary collective will open Friday, May 13.

The 13,000 square-foot dining destination and bar features a collection of artisan concepts, curated by chef and restaurateur, Akhtar Nawab of Hospitality HQ. Solaire Social lives by the motto, “Eat.Drink.Be Social”,

presenting a destination focused around community, providing a stage for chef-driven cultural culinary concepts to showcase a curated experience enriched by diverse food, and entertainment. It is the cornerstone retail activation in the new 27 story, 403-unit residential building, Solaire 8200 Dixon. The project was developed through a partnership between Washington Property Company (WPC) and the Cresset-Diversified QOZ Fund I.

Designed by Eimer Design the interior builds on Silver Spring’s industrial past. In the early 2000s, WPC realized the potential of the Ripley District, which was then a declining Silver Spring industrial area along the railroad tracks. WPC envisioned a lively destination neighborhood with an energetic mix of dining, housing, and entertainment possibilities.

photo by Scott Suchman

In addition to the venue’s 40-seat bar and entertainment stage, the food vendors, personally chosen by Chef Akhtar, are a mix of culinarians that make up the fabric of Silver Spring from Fried Chicken to Sushi, Thai, Indian, and Brazilian, to a Butcher and Deli, and African inspired ice cream:

Just Chicken: Co-founders, childhood friends, and Chief Tender Lovers, D’Andre and Mike, found their passion in the food and hospitality industry. With Just Chicken, the fellas wanted something that would be easy to cook up and fun to make without sacrificing quality or flavor. That’s when Just Chicken was born. @eatjustchicken

Kabab 2 Go is a family owned and operated restaurant from Charlotte NC. After immigrating from Lebanon and living more than a decade in the “queen city” they decided to bring their expertise in snacks shops and the restaurant business to the United States. The food is seasoned and prepared with the best imported spices coming straight from Lebanon and freshly made daily. @Kabab2Go

Kati Roll Wala; Pankaj Kumar, founder of Kati Roll Wala, devised the concept while he was working from home and his kids were in home school. He wanted to eat quick and easy foods with protein, and made Kati Rolls, which are Indian flatbread wraps. Wala Bowls are full of veggies with a protein on a bed of basmati rice or salad. The kids loved it, and Kati Roll and Wala Bowls became Kati Roll Wala. @katirollwala

Pau & Sophia’s Thai Kitchen: Making their debut is this new Thai restaurant that gives diners the opportunity to try a variety of Northern and Southern Thai specialties.

Shuga x Ice is a unique, African-inspired ice cream company, brought to life by the passion and vision of its founder, Ndidiamaka Agu. After experiencing a turning point in her life, Ndidi decided to make her dream of creating an ice cream business a reality. Their ice cream is a celebration of the rich, diverse flavors of Africa, bringing a unique dessert experience to the Solaire Social Food Hall. @shugaxice

SOKO and SOKO Oysters: In addition to operating the venue’s oyster bar, SOKO Oysters, chefs Brad Feikert and Chris Brown operate the second location of this local favorite Takoma Park butcher shop and deli. Soko showcases locally sourced meats and has a commitment to sourcing from sustainable farms. @sokobutcher

photo by Scott Suchman

Fire Pit Brazilian cuisine & Barbecue: Fire Pit is created, managed and operated by a family of Southern Brazilians who keep their culture and traditions alive by offering a full experience of Gaúcho-Brazilian Barbecue at an affordable price within a quick service concept. @firepit.brbb

Manna Sushi: Ciin Deih Lun specializes in sushi preparation under the Hissho brand. In addition, he collaborates with ACE Sushi Company, and his experience spans aspects of sushi making from traditional to innovative.”

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