At Birmingham's new Pizitz Food Hall, you'll only have to walk a few steps to travel the world. Guests will find food stalls and restaurants offering cuisine from Vietnam to Ethiopia, Mexico to Nepal, as well as all-American favorites such at burgers, biscuits and waffles. A few of the food stalls opened on Wednesday, Feb. 15, and more will open Friday, Feb. 17. Others will be rolled out over the next few days and in the coming weeks. Here is a preview of all of the food hall tenants, including a couple of retail shops and an independent movie theater. Please note: Unless otherwise noted, the food stalls below are now open. For those that have yet to open, the opening dates listed are estimated and subject to change. This post will be updated periodically to reflect any changes in the opening dates.

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Tamika Moore | tmoore@al.com

Busy Corner Cheese + Provisions

Proprietor and cheese monger Brian McMillan got a fast education in the history and production of cheese as a chef at Hot and Hot Fish Club and a buyer at the old V. Richards market before he earned his graduate degree opening a wholesale business, the Cheese Advocate. At his Busy Corner Cheese -- FYI, the name is a tip of the hat to the old Pizitz department store’s heyday as “the busy corner” -- McMillan and his staff plan to introduce customers to a vast array of local gourmet cheeses, cured meats and olive oils. Busy Corner Cheese will also serve sandwiches made with some of McMillan’s favorite meats, cheeses and condiments. “Because of where The Pizitz is, there has got to be a pretty strong food-service component to it,” McMillan says. “That’s where the sandwiches and all that come in. Honestly, what better vehicle for really good cheese than a sandwich?”

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Bob Carlton | bcarlton@al.com

Alabama Biscuit Co.

Jonathan Burch and his wife, Meredith, opened the original Alabama Biscuit Co. in Cahaba Heights in late 2013 and have developed quite a following for their old-fashioned biscuits, which are made with sprouted and stone-milled ancient grain, organic and pasture-based fats and locally sourced, organic ingredients. Selections at The Pizitz Food Hall location will include sweet (goat cheese, pecan and honey) and savory (fried bologna and pork belly) biscuits.

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Photo courtesy of Choza Taqueria

Choza Taqueria

New York City restaurateur Matt Wagman and his business partner, chef Akhtar Nawab, have four Choza Taqueria locations in NYC, but the Pizitz Food Hall will be their first outside the Big Apple. The quick-serve menu features tacos, tamales, tortas, burritos, bowls and salads – served with a choice of roasted chicken, braised pork, steak barbacoa, spicy chorizo or garbanzo beans, each of which is paired with a specialty salsa. For early birds, Choza Taqueria also serves breakfast burritos, tacos, tortas and a tamale with eggs. “Our food is inspired by a lot of the food you would find roadside or beachside in northern Mexico,” Wagman says. “‘Choza’ is Spanish for ‘hut,’ so we want to be that perfect little roadside place.”

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Photo courtesy of Pizitz Food Hall

Eli's Jerusalem Grill

Eli Markshtien (pictured here with his wife, Laurel Wurthmann-Markshtien) grew up cooking with his Israeli grandmother and opened the original Eli’s Jerusalem Grill on U.S. 280 more than two years ago. The new location in the Pizitz Food Hall will feature many of the same traditional Israeli dishes, including hummus, falafel, kabobs and shawarma, which is slow-roasted chicken, beef or lamb thinly sliced and served with pita or on a plate.

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Photo by Major Colbert

Ghion Cultural Hall

One of the most anticipated tenants at the Pizitz Food Hall is the Ghion Culutral Hall, a full-service Ethiopian restaurant that will anchor the southwest corner of the building. "Every person we walked through the food hall that was interested in opening a business, when we talked about Ethiopian food, their eyes lit up," Sam Heide, vice president of leasing for Bayer Properties, said. The original Ghion Cultural Hall started in Atlanta, and the one here is expected to be the first Ethiopian restaurant in Alabama, according to the Pizitz Food Hall developers. The menu features lamb, beef and vegetarian dishes, as well as Ethiopian coffee.

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Photo courtesy of Ichicoro Imoto

Ichicoro Imoto

Ichicoro Imoto is a craft ramen restaurant from chef Noel Cruz, who worked in New York City before he moved to Tampa, where he started Ichicoro Ramen. The menu at the Pizitz Food Stall will include ramen bowls with meat or vegetable broths and rice bowls with brisket, pork and chicken, as well light snacks such as steamed buns with toasted seaweed, bamboo shoots or poached egg.

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Tamika Moore | tmoore@al.com

Lichita's

Elon Garcia, a native of southern Mexico, worked in a frozen pop factory and sold ice cream before he opened a pop shop of his own, Lichita’s, in Nashville. Named for his daughter – who is featured on the Lichita’s logo – the food stall here will serve authentic Mexican paletas (the Spanish word for frozen pops) and ice cream. Flavors include mango, lime, guava, coconut, pistachio, burnt milk and cinnamon and rice.

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Photo by Cary Norton

mo:mo:

Nepal native and sushi chef extraordinaire Abhi Sainju (formerly of Bamboo on 2nd restaurant) expands his culinary repertoire with his new food stall mo:mo, where he plans to put his own creative spin on bahn mi and dumplings. Bahn mi options will include pork belly, lemongrass chicken and seasonal vegetables. Dumplings – called "momo" in Nepal – will include ground turkey with vegetables in an Alabama tomato vinaigrette. "I have a platform to do what I love to do, and Birmingham is ready for this," Sainju says. "Everything on the menu are my favorites, so just try anything," he adds. "You'll love it."

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Tamika Moore | tmoore@al.com

Ono Poke

Vietnamese native Vinh Tran will introduce Birmingham diners to classic Hawaiian poke, which features chunks of marinated raw fish and seaweed served over a bowl of rice. Although he's worked in his brother's sushi restaurant, Ono Poke is the 25-year-old Tran's first business of his own. "To me, opening in the Pizitz is an opportunity," he says. "I want to introduce Birmingham to poke. You have to make money, but it's more about bringing a new trend here. I want people to try it and experience it."

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Tamika Moore | tmoore@al.com

Reveal Kitchen: Tropicaleo

The Reveal Kitchen will be an incubator space to help aspiring chefs learn the ins-and-outs of the restaurant business. The stall, which will rotate every few months, is supported by REV Birmingham and will offer a proof of concept opportunity for culinary graduates of Create Birmingham's CO.STARTERS program, a joint effort of both organizations. The first occupant of the Reveal Kitchen is Tropicaleo, a Puerto Rican restaurant concept from Maria Isabel Medina and her husband, Gabe Marrero. Tropicaleo, which has hosted several pop-up dinners at breweries around Birmingham and plans to open a restaurant in Avondale later this year, specializes in mofongo, a dish that features fried plantains served with meat or as a vegetarian dish. "Being at Pizitz, it's a great opportunity, not only in terms of the huge exposure we'll get, but we're going to be part of something huge," Marrero said.

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Photo courtesy of Revelator Coffee

Revelator Coffee

Birmingham[based Revelator Coffee, which has additional locations downtown and in Mountain Brook, will open its third Magic City coffeehouse in the Pizitz Food Hall. The Revelator menu also will feature a few local delicacies to complement the coffee.

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Bob Carlton | bcarlton@al.com

The Standard

The Standard is a traditional hamburger and hot dog joint from Birmingham chef Matt Ralph, whose name you might recognize from Hotbox and The Wooden Goat.

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Tamika Moore | tmoore@al.com

WaffleWorks

The husband-and-wife team of Dan and Audrey Roberts earned their cooking stripes on the competitive barbecue circuit before they started a soul-food catering business, Roberts Cuisine. Their WaffleWorks menu will feature sweet and savory dishes, including chicken and waffles, a beef waffle dog, waffle fries, a peach cobbler waffle with whipped cream, and a grits waffle topped with fried catfish, shrimp and sausage.

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Photo by Major Colbert

The Louis

The Louis, a 30-seat bar that will be the centerpiece of the Food Hall, is named for Louis Pizitz, the building’s original owner. The bar will serve classic and signature cocktails and local beers, as well as milkshakes and soft drinks from Buffalo Rock. Whenever possible, The Louis also will pair drinks with some of the dishes available in the various food stalls. “Along with the great food scene going on in Birmingham, there is a great mixology, cocktail and craft beer scene,” proprietor Matt Wagman says. “So what we’re going to try to do there is more classic cocktails. We’ll probably have a little bit of fun with some stuff, but we are going to try to run it like more of an older bar, with a classic lineup.”

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Photo courtesy of Four Earls Hospitality

Fero

“Fero” is Italian for “iron,” and this Italian restaurant will pay tribute to Birmingham’s industrial past with a menu that features house-made pastas and showcases Alabama-grown vegetables, as well as meat from such local purveyors as hog farmer Henry Fudge of Fudge Family Farms in Madison. The full-service restaurant will feature an open kitchen with seating at the chef’s counter, as well as outdoor dining on the plaza. “Our food is going to be sort of rustic Italian, a little bit more of a modern interpretation of rustic Italian,” co-owner Matt Wagman says. “My partner, chef Akhtar Nawab, has done different variation of that.” Birmingham chef Roscoe Hall II will be the operations manager for Fero, Wagman says.

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Photo courtesy of Yellowhammer Creative

Yellowhammer Creative

The Birmingham design company -- whose graphics have appeared on posters and T-shirts for such Magic City-centric venues and events as the Alabama Theatre and the Sloss Music & Arts Festival -- has moved its retail store from Avondale to the Pizitz Food Hall. Yelllowhammer Creative also created most of the signage seen around the food hall.

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Joe Songer | jsonger@al.com

Warby Parker

One of two non-food retail spaces in the Pizitz Food Hall, Warby Parker sells designer prescription eyeglasses and sunglasses. Founded in Philadelphia in 2010, Warby Parker now has nearly 50 locations across the country. The name is a reference to two characters -- Warby Pepper and Zack Parker -- who appeared in a manuscript written by "On the Road" novelist and beat poet Jack Kerouac.

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Photo courtesy of Sidewalk Film Festival

Sidewalk Cinema

Birmingham's Sidewalk Film Festival, which takes place every August in the downtown Theater District that surrounds the Pizitz Food Hall, will move its offices to the lower level of the the building. Plans also include two 100-seat art-house movie theaters. Please note: The Sidewalk Cinema is expected to open in late fall 2017.

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Tamika Moore | tmoore@al.com

Pizitz Food Hall hours and parking information

Hours for the Pizitz Food Hall are:

Monday-Friday: 7 a.m. to 8 p.m.

Saturday: 8 a.m. to 8 p.m.

Sunday: 7 a.m. to 6 p.m.

Please note: Hours for individual stalls may vary.

Hours for The Louis bar are:

Monday-Thursday: 11 a.m. to 11 p.m.

Friday-Saturday: 11 a.m. to midnight.

Sunday: 11 a.m. to 8 p.m.

Parking is available in the Pizitz parking deck on the corner of 18th Street and First Avenue North. The parking deck opens at 6:30 a.m. and closes at 12:30 a.m. If your vehicle is left after the parking deck closes, you will not be able to obtain it until when the deck re-opens the next morning. Cash or credit card payments are accepted. Lost ticket charge is $20. Parking rates are:

2 hours or less: Free

2-3 hours: $5

3-4 hours: $10

4 hours or more: $20

For more information, go here.

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Tamika Moore| tmoore@al.com

Read more about the Pizitz Food Hall

The story behind Birmingham's 'foodie's heaven.'

Take a look inside the Pizitz Food Hall.

Burger and hot dog stand The Standard opens.

These aren't your grandmother's Alabama biscuits.

Check out the specs and shades at Warby Parker.