Its restored Beaux-Arts-style Grand Hall is lined with partially glassed-in fast-casual concepts from some of the city’s most popular restaurateurs and food purveyors. Most of the concepts have their own small seating areas, although the central Grand Hall offers vast, open seating, along with the chance for great people-watching.

Concept: Coffee and coffee cocktails along with pastries and juices
Operator: Novo Coffee, Denver
On the menu: Americano, $2.50; nitro cold brew, $3.35; affogato, $3.70
We love: This little piggy in the cappuccino foam

Concept: Ice cream, shakes, malts, sundaes and boozy treats located in a well-preserved former barber shop
Operator: Denver-based Little Man Ice Cream
On the menu: The “1881” butterscotch and bourbon shake, $9

Concept: Full-service, farm-to-table restaurant and European-style market
Operator: James Beard semifinalist Alex Seidel
On the menu: Boulder Natural crispy chicken & buttermilk dumplings, $27; caramelized potato gnocchi, $14

The Pennsy, near Penn Station and Madison Square Garden is a perfect example the casual, upscale, chef-driven food halls popping up around the New York City. It’s on the smaller side, but it packs a lot of chef-driven choices into its 8,000 square feet.

Concept: Lobster rolls as interpreted by an award-winning celebrity chef
Operator: Marc Forgione
On the menu: Lobster press panini with chili lobster dipping sauce, $18
We love: This sauce and panini combo, one of the best things we’ve had in 2016

Concept: Italian fast casual
Operators: Celebrity chef Mario Batali and caterer Mary Giuliani
On the menu: Truffle honey grilled cheese panini, $9.19; Italian muffalata, $11.94; chicken & kale stracciatella soup, $7.00

Concept: Well-known butcher takes a stab at fast casual with sandwich shop
Operators: Pat LaFrieda and Mark Pastore
On the menu: Grandpa’s meatball sandwich, $12; black Angus steak sandwich, $15

An icon of Atlanta’s historic Fourth Ward is a 2-million square-foot one-time Sears warehouse that Jamestown Properties transformed into the mixed-used Ponce City Market development. At ground level is the 80,000 square-foot Central Food Hall. There are 25 concepts, representing both newcomers and big names including James Beard winners Sean Brock, Linton Hopkins, Jonathan Waxman and Anne Quatrano.

Concept: Indian street foods
Operator: Meherwan Irani
On the menu: Lamb boti kabab roll, $10.99; mango lassi (chilled yogurt drink), $4.25
We love: Authentic details that evoke the vibrant streets of India

Concept: South African jerkies along with savory pies, snacks, cocktails and South African wine
Operator: Justin Anthony
We love: This beautiful bar, plus jerky-making on display: drying biltong hangs in the windows.

Concept: Full-service, rustic Italian infused with the flavors of the South
Operator: WaxStone Group, led by James Beard winner Jonathan Waxman
On the menu: Gnocchi with Swiss chard (shown), $19; pork loin with grilled peaches, arugula & smoked bacon, $24

Think of it as the anti-food court: Cocktails, craft beer, comfortable seating, even ping pong and, of course, great food. When Westroads Mall in Omaha was looking to raise its level of food offerings, the company turned to multi-concept operator Flagship Restaurant Group (FRG), to put together a collection of restaurants.

Concept: Food truck style tacos
Operator: Flagship Restaurant Group
On the menu: Chicken tinga taco, $3.25; aguas frescas, $2.25
We love: This vintage trailer facade is a nice touch.

Concept: Coffee and bakery
Started by: Autumn and Luke Pruitt
On the menu: Brown Butter and Peach Cupcake, $3.25
We love: This is truly local. The Pruitts also just opened their own roasting company in downtown Omaha.

Concept: Street foods of India, Turkey and Africa
Started by: Phil Anania and Anne Cavanaugh
On the menu: Choice of sandwich, salad or plate style with falafel ($6.25), or proteins ($7.50-$7.99) and sauces

The 10,000-square-foot project aimed to draw not just tenants, but foodies from nearby areas as well. The airy, industrial space opened in 2014 and was a big player in Manhattan’s “new” food hall movement.

Concept: A “butcher’s restauarnt” with market-driven small plates
Operators: Owner Christian Pappanicholas; chef Francis Derby
On the menu: Chef’s selection charcuterie, $85; roasted beets, $8
We love: The selection of 200 beers

Concept: Ramen
Operator: Ivan Orkin
On the menu: Spicy red chili ramen (shown), $13; pork belly buns, $9
We love: Long Islander Orkin’s noodle game is so good that he owned one of Tokyo’s most successful ramen joints.

Concept: Roadside stand-inspired tacos, tamales tortas and ceviches
Operators: Matt Wagman, Akhtar Nawab
On the menu: Tacos (the usual proteins, plus lamb shoulder, shrimp, and potatoes), $8.04 for three