Chef Ryan Smith of neighbor Staplehouse is behind the brewpub's menu of house-made charcuterie, small plates, sandwiches, salads, and snacks.
Executive Chef Forough Vakili studied at Le Cordon Bleu, worked at the two Michelin star restaurant L’Auberge de Glazicks.
Permitting for the scoop shop is underway but a rep for the national ice cream brand would not confirm the plans Friday.
Across its two new stores expect over 109,000 square feet of crafting and home décor products.
Ice cream shop and ramen restaurant are the latest tenants revealed for the Poncey-Highland development.
14,000 square feet of ground-level restaurant/retail and 277 units set for January 2019 delivery.
Prospective categories include a specialty market, boutique retailers, fitness studios, coffee bar, upscale restaurants and entertainment.
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