"Washington Post food writer Tim Carman checks out this 5,000-square-foot food hall, deciding that it’s a 'daily party' in Annandale, Virginia. There he finds modern riffs on familiar offerings including Vietnamese banh mi, Thai noodle soups, Taiwanese shaved 'snow' and quesadillas with wok-fried chicken. The industrial-chic space, heavy on hard communal tables, and very family friendly (grown ups can enjoy cocktails from the Block Bar, while kids line up for SnoCream) but it’s also very loud, he notes. 'Collectively, the place merits two stars, though individually some components fall short of that rating.' He talks up Balo Kitchen and Roots, where he’s into the 'delicious' pad Thai and its take on a traditional boat noodle soup." - Tierney Plumb
