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"Set alongside Place-des-Arts, the brand-new food hall houses 23 restaurants and has been hit hard by the loss of summer festival crowds; I note its vendors are anxious because this was supposed to be a season to recoup winter losses. I heard from the project's director that the food hall’s business model relieves tenants of traditional rent burdens, and that management is encouraging a shift to delivery while hoping for a bumper fall as venues rebook from September to Christmas. I also observed practical adaptations from its operators and concerns that very large food halls may see a slower return to normal because people will be wary of staying inside with 250–500 others." - Holly Tousignant