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Fried chicken at the Market at Malcolm Yards
Asian stall Abang Yoli serves Korean-style fried chicken at The Market at Malcolm Yards.
Nelson Hill for The Market at Malcolm Yards

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The Market at Malcolm Yards Opens With a Globetrotting Lineup of Vendors

Local chefs and ingredients find a home at Minneapolis’s newest food hall

The anticipated arrival of The Market at Malcolm Yards brings Prospect Park fresh options for sushi, pillowy empanadas, ice cream, creative cocktails, and juicy meatballs all under one roof.

The historic home of Harris Machinery Company got a new life at the end of July as a repurposed food hall, complete with nine stalls, a bar, and two event spaces. The industrial-styled development (501 30th Avenue SE), located near the Green Line and the University of Minnesota’s campus, joins Surly Brewing and a surge of new condo and apartment buildings in red-hot Prospect Park.

Along with a sprawling patio out front, indoor seating areas include couches, high-tops for two, and wooden tables by the windows.
Nelson Hill for The Market at Malcolm Yards

The entire hall is flooded with natural light, highlighting shiny metal counters and a variety of comfy seating options. Innovations like a no-touch payment system aim to set Market at Malcolm Yards apart from other food halls in the Twin Cities. An efficient “Yard Card” handed to guests upon entry can be swiped at any of the vendors, then dropped off on the way out. In addition, a self-pour tap wall includes 34 taps dispensing beer, wine, and non-alcoholic kombucha. Pour as much or as little as you wish into a glass, and the screen clearly indicates the cost as you pour.

Opening hours are Sunday to Thursday from 11 a.m. to 10 p.m., and Friday and Saturday from 11 a.m. to 11 p.m., with kitchens closing an hour early.

Husband-and-wife real estate duo John and Patricia Wall honored the storied structure by keeping much of the graffiti on exposed brick walls and repurposed elements of the original factory intact. Two private event spaces, dubbed the Machine Shop and Grey Annex, boast floor-to-ceiling windows and private patios for 125 and 300 guests, respectively.

Here’s a look at each vendor:

Abang Yoli

This Asian kitchen that’s big on dairy-free and gluten-free options marries powerful flavors from Malaysia, Thailand, Korea, and Japan. Highlights include marinated Cantonese barbecue pork, fried or chargrilled pieces of Korean-style chicken, kimchi slaw, and grilled cauliflower with crunchy chili oil.

Advellum Vegetable Eatery

Advellum’s open kitchen
Veggies take center stage at Advellum’s kitchen.
Nelson Hill for The Market at Malcolm Yards

This vegetable-centric outpost has an easily adaptable menu and vegan options from the team at Herbivorous Butcher. There’s avocado toast, vitamin-packed salads, and a miso, wild rice and mushroom burger, but carnivores can add chicken, salmon, and bacon to orders too.

BaGu Sushi

This modernized take on sushi, sashimi and rolls includes a refreshing sake ceviche, chirashi bowl with eight ultra-fresh sashimi pieces, and a Dynamite roll that delivers a kick.

Bebe Zito

Bebe Zito’s stand at Prospect Park’s graffiti-lined food hall.
Nelson Hill for The Market at Malcolm Yards

This stand for scoops, shakes, floats and burgers offers small-batch ice cream in rotating flavor combinations like Gochujang Brownie or Tres Leches Strawberry Churro. Bebe Bacon Burgers, which have garnered a fervent following since their introduction at Bebe Zito’s original Uptown location, also have a home here.

Boxcar Bar

The Boxcar Bar
Boxcar Bar puts a spin on classics like an Old Fashioned and margarita.
Nelson Hill for The Market at Malcolm Yards

This collaboration with cocktail maestro Nick Kosevich, owner of Drinks Apothecary, Boxcar offers 20 batch cocktails, including nine inspired by each of the food vendors at The Market.

Del Sur Empanadas

Homemade, pillowy versions of Argentina’s favorite portable snack, stuffed with fillings like beef, chorizo, and barbecue chicken, join South American sandwiches and garlic-y fries.

Joey Meatballs

Nelson Hill for The Market at Malcolm Yards

Joey brings casual Italian cooking to the Market utilizing local ingredients. Go with a pair of giant, saucy meatballs swimming in a bowl of fresh-made spaghetti or pick-your-own pasta, sauce, and cheese for a personalized creation.

Momo Dosa

Nelson Hill for The Market at Malcolm Yards

Showcasing the best of Southern India and Nepal’s street food culture, the folks behind Gorkha Palace in Northeast Minneapolis send out steamed momos (dumplings) filled with organic ingredients, and dosas, or delicate, lightly fermented crepes.


Create your own charcuterie platters by mixing and matching local ingredients like mortadella from Red Table Meats and cheeses from Stickney Hills Dairy.

Wrecktangle Pizza

Chef Jeff Rogers’s Detroit-style pizzas with quirky monikers like “Shredder” and delightful flavor combos like corn, Tajin aioli, and cilantro are nothing short of addicting.

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