Food & Drink

All-Star Hospitality Team Aims to Redefine the Modern American Food Hall at Holmdel's Bell Works

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RBC Hospitality Family LTR: Jeffrey Sytsma, Richard Corbo, Chantal Corbo and Chad Spencer Credits: instagram #rbchospitality
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Bell Market to Open at Thriving “Metroburb” Complex Bell Works in Spring 2018

HOLMDEL, N.J. – Bell Works is moving at a steady, refined pace and welcoming a variety of new businesses. In addition to tech, energy and other unique tenants, dining is a clear focal point. According to information released from Bell Market, a veritable orchestra of culinary offerings are soon to become a reality. 

Bell Market, a food hall created by the new restaurant group RBC Hospitality Group (an acronym for Run By Chefs), is set to open in spring 2018 at Bell Works, the reincarnation of the two million square foot AT&T Bell Labs complex located in Holmdel, New Jersey.  The food hall will provide a refined dining facility to the former world-renowned research building, which has been reimagined as a mixed-use “metroburb” bringing the vibrant energy of urban life to suburbia through offices, retail, healthcare, recreation, hospitality, and dining offerings all under one roof.  Chef Richard Corbo (Gary Danko, Tribeca Grill, Union Square Café), his wife, sommelier Chantelle Corbo (L2O, Upland NYC), Chad Spencer (Ame, Gary Danko, Michael Mina, Bacchus Management Group), and Jeffrey Sytsma (L’Atelier de Joel Robuchon, Oceana, Bien Cuit) make up this forward-thinking team and, together, look to create a new dining paradigm.  At Bell Market, they intend on bringing their combined expertise and refined palates, championed throughout their careers, to the food hall concept. 

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As a single operator, the team is able to orchestrate a coherency between the different dining offerings and present an experience with varied options yet a unified level of quality and sense of aesthetics, avoiding the discordant feeling found in some dining courts. Once open, the hall will be a gathering place for the sizeable community of workers in Bell Works, neighboring residents, and visitors alike. 

“Bell Market is bringing an entirely new dimension to the growing community at Bell Works,” said Ralph Zucker, president of Somerset Development, the real estate developer behind Bell Works. “Dining has always been a critical component of our plan to turn this once-vacant building into a dynamic metroburb, where thousands of people can work, gather, play, and collaborate. By bringing together this esteemed group of chefs, sommeliers and their partners, we are confident they will create a culinary destination that matches our grand vision for Bell Works.”
 
The 6,000 square foot space will house five distinct culinary destinations: Corbo & Sons serving wood-fired Italian fare with an emphasis on pizzas and freshly milled whole grains; Bubz Deli offering thoughtfully crafted NY-style deli classics; Jozu for refined, yet approachable sushi, ramen, and robata; Broadfork, a greens & grains concept that sources produce hyper-locally including Bell Works’ aspiring on-premise farming program; as well as Honeybell, Jeff Sytsma’s bakeshop offering both sweet and savory breads, pastries, and viennoiserie that bridge traditional and contemporary tastes.  

In addition to the food hall, RBC will launch a 150-seat bar & grill in late summer 2018 that will call upon Richard’s experience cooking in iconic New York City kitchens.  The wine program, which will be headed up by Chantelle Corbo, will showcase her deep understanding of classic wine producers and legendary growing regions as well as natural winemakers and lesser known viticulture areas.

“Our hope is that Bell Market will be the pulse of Bell Works, a place where people not only get inspired and share wholesome meals, but also meet and mingle with other creative go-getters in the metroburb.” said Chantelle Corbo.  “For us, hospitality means bringing people together over delicious food.  We want our guests to engage with one another whether it’s over a business breakfast, a relaxing post-work sip of wine, or a celebratory meal.  This place is full of people who are continually hustling, dreaming big, and reimagining their industries.  We want the Market to be a hub for those innovative energies to cross-pollinate, flourish, and inspire new collaborations.”   

Prior to opening the doors to this ambitious concept, RBC is overseeing a lunch pop-up in the building that will run until February and act as a testing ground for many of Bell Market’s recipes, including onigirazu from Jozu, pizza al taglio Romana from Corbo & Sons, and bread & pastry trials from Honeybell.  Open to Bell Works’ employees and the general public, the pop-up serves food from 11am – 2:30pm Monday through Friday.

It only seems fitting that this food hall 2.0 will be housed in the Bell Labs complex, a building designed by Eero Saarinen, one of the most forward-thinking architects of the 20th century, and which is now considered one of the most important examples of mid-century modernist architecture in America (currently nominated for the National Register of Historic Places).  The building was once home to engineers, scientists, and seven Nobel Laureates all dedicated to spearheading a new way of interacting with the world, and it is under this lineage that RBC aims to do the same within the food sector.
 

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