Cooking

What’s cooking in downtown Martinsburg: The Garage on King shares vision, encourages engagement | Journal-news

What’s cooking in downtown Martinsburg: The Garage on King shares vision, encourages engagement |  Journal-news
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MARTINSBURG — The Garage on King will soon add another unique aspect to the atmosphere of downtown Martinsburg.

With a planned launch in Spring 2023, The Garage on King’s team is currently looking for restaurant owners and interested parties to help create this new dining room.

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What has been known as Dunn & Siebert Sales since the late 1940s/early 1950s, at 419 W. King St. in Martinsburg, will soon become the first of its kind as a downtown dining venue.

Following the trend of the hundreds of food halls across the country, The Garage on King is looking for eight different food vendors offering a wide variety of foods. These options range from local favorites to international dishes.

Located on the corner of King and Raleigh Streets, The Garage on King will be the premier dining hall in the Eastern Panhandle.

“We expect The Garage to be one of the premier dining attractions in our area for locals and visitors for many years to come. The foodhall industry has grown exponentially in all major cities in the US and is now a reality in Martinsburg,” said owner Diego Losada. “We are actively looking for entrepreneurs and restauranteurs who are interested in being part of this new venture. We see this as a relatively inexpensive alternative to launch a restaurant and gain market-wide recognition.”

There will be two open information sessions at The Hub at 126 E. Burke St. in Martinsburg – one at 6:00 PM on October 4 and another on October 27 at 6:00 PM – for an overview of how everything works.

“If you’re interested, RSVP to the link at https://www.thegarageonking.com/events and come see how food and people come together,” Losada said.

Losada indicated that The Garage on King is currently figuring out what will work in the space to create the most successful plan.

“I want it to be thought through. I want it to be something for people to think about and wonder about what could work in this market, what we want as consumers and what potential suppliers have to offer. Bring your ideas to the table and let’s talk about it,” he said. “There is a lot to do here. This is the first of its kind and we want to try to make it a success.”

Of the three main sections of the building on the property – the showroom, the garage and the warehouse – the first space Losada envisions is the garage, which will house the launch of the food hall.

“We are launching the foodfall in the garage of the building, and I think we can test the concept there. If it’s a success, I want to expand it to the showroom, and if that works, I want to expand it to the warehouse in the back to do other things,” he said.

“Some of those might not just be ready-to-eat food stalls, but maybe the warehouse can hold a farmers’ market on the weekend where people can come and get fresh food or fish or a butcher or other produce. It could become more of a marketplace rather than just a place to order food,” he continued.

Expanding his idea even further, Losada said he would like to engage the culinary program of the Blue Ridge Community and the Technical Institute in such a way that students can create a partnership with the dining room so they have a space to bring their ideas to life.

“There’s an aspect of the dining room that I wanted to be a breeding ground for talent,” he said.

For more information, details on the information sessions and more, visit https://www.thegarageonking.com. The Garage on King is also on Facebook.

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