Small Business Spotlight: Patricia Wall, Co-owner and Developer, The Market at Malcolm Yards

Article by Becky Fillinger, photos provided by Elise Bartlett, FrameAndStudio.com

John and Patricia Wall

Get ready for a fabulous new addition to local eating – The Market at Malcolm Yards. Located at 501 30th Avenue SE and opening next month, we will have so much to explore and taste and savor. We spoke to Patricia Wall, co-owner and developer, of the new business. There’s so much to love here – renovation and repurposing of a historic structure and the bringing together of innovative food makers. 

Q:  How did you pick the location for your new food hall? 

A:  My husband, John Wall, has been buying parcels of property in Prospect Park since 1999. His goal was to develop a Biotechnology Research & Development park. Eventually we pivoted towards developing the land as a new live, work and play community. As part of the development, we will have residential and office too. 

The Harris Machinery Building is a historic brick and timber industrial structure from the 1800's. We decided to restore the building and turn it into a food hall due to the neighborhood's increasing density and the neighboring Surly Brewing, the U of MN and the Prospect Park Green Line stop in front of the property. The food hall will serve as a neighborhood gathering hub for those who live in the area and the greater Twin Cities community. 

Boxcar Bar will offer a mix of classic and specialty cocktails.Q:  How is Malcolm Yards different from other food halls? 

A:  The Market at Malcolm Yards will consist of nine chef-owned and operated kitchens, a 32 tap self-pour wall and the Boxcar Bar with innovative cocktails, beer and wine. Guests at the Market will be able to order from any of the nine creative, fast casual kitchen concepts, grab a beverage and dine inside or outside. The Market will differ from other food halls in the area by having a very unique location in Minneapolis in a new development with lots of events, and entertainment while surrounded by public art. 

Q:  Was your culinary background helpful in bringing the concept to fruition?

A:  Yes. Having a background in the food service business, I knew this would be a wonderful destination spot for guests, and an excellent opportunity for chefs to open a kitchen with lower risk and more traffic than a brick-and-mortar location. I was looking for the right opportunity to work around food and events again, and this was a great way to combine my real estate experience and passion for great food.

Q:  What can we look forward to in Malcolm Yards' cocktail innovations? I know this will be wildly popular.

A:  We will be crafting flavorful, seasonal cocktails featuring local distilleries. We are working on fresh ideas to appeal to a variety of tastes for our guests. A variety of wines and craft beers will also be available.

Q:  How many food vendors are signed up at this point? Can you tell us what foods they will offer?

A:  We have all of our nine kitchens filled. The offerings will include charcuterie, empanadas and lomitos, fresh daily made pasta, Detroit-style pizza, burgers and eclectic ice cream, traditional Indian and Nepali offerings such as momos and dosas, an innovative vegetable-forward eatery and sushi.

Michael Shaughnessy of Advellum Vegetable Eatery

Avocado Toast from Advellum

Bebe Zito's owner Gabriella and Chef Ben Spangler

Bebe Zito Burger

Josh Hedquist of Joey Meatballs

Spaghetti and Meatballs

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