We love bringing people together – it’s why we built this place – but right now we need to be extra thoughtful about how we gather. Opening during a global crisis made for some sleepless nights, but we’re lucky to have had some lead time to design for this moment and compare notes with existing food halls across the country. 

Here’s what we’re doing:

  • We’re opening with 25% indoor dining capacity, instead of the 50% capacity Yellow Zone restrictions allow.
  • In order to maintain traffic flow & capacity count, we ask guests to use the Salina Street & Clinton Street (parking lot) entrances; all other doors will be locked.
  • Takeout, curbside, and delivery will still be available; in the event that we reach 25% capacity, we will ask that guests take their orders to-go.
  • Building with clean air in mind, using the latest in HVAC and air filtration technologies 
  • Building big: Wide open indoor spaces + 22 foot high ceilings + big outdoor dining zones 
  • Selecting furniture with antimicrobial + easily cleanable surfaces  
  • Hosting classes with our Health Department so vendors stay on top of evolving best practices
  • Devoted janitorial team, cleaning surfaces as soon as you depart your table
  • Regular Clorox 360 Electrostatic treatment throughout the hall
  • Requiring everyone working in the food hall to wear a mask at all times  
  • Providing sanitizer at all of our bussing stations


We like our planet. It’s definitely the best one.  But we all need to be better at keeping the place clean.

Reflecting on our operations, it was clear that 2 critical efforts could make the biggest impact:

  • Making sure food waste goes to the right place. Every business in the market separates food waste – meat, veggie rinds, eggshells and everything listed here – to be picked up for composting.
  • Minimizing single-use containers. Using something once, then tossing in a landfill for a century (or so) isn’t ideal. So-called recyclable containers almost never get recycled – the global plastics market just won’t support it – and compostable takeout containers rarely end up in the compost.

In an effort to keep our home clean, Salt City Market will offer reusable plates and reusable to go containers starting in the spring

If you’re dining in, our food vendors will serve your meal on a BPA free plate or bowl. 

If you’re dining out, ask for a reusable takeout container (RTC for us eco-geeks).  Plunk down $5 and bring it back to the retail counter for a clean one every time you visit. 

All of it gets cleaned in an industrial dishwasher at 180 degrees.  It’s as safe for you as any disposable container – and way safer for our fab planet.

PS – If you’re not yet ready to go reusable, that’s okay. Each of our stalls offer disposable containers, too, at no charge.  We won’t judge you or be jerks about it (we promise!)