Inside CTR Food Works: Atlanta’s New Food Hall

By Muriel Vega

Published June 15, 2026

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CTR Food Works is now open inside the iconic 14-story atrium in downtown Atlanta at 190 Marietta Street—the historic building that used to house CNN’s headquarters, and, way back when, a hockey arena and Burt Reynolds’ nightclub. Instead of a massive, overwhelming food court, the focus is on high-quality, cooked-to-order meals and local ingredients rather than fast-food volume.

The space itself seats about 500 people. Right in the middle of it all is the CTR Bar, which is the self-proclaimed largest bar in Georgia. It’s a huge, 80-seat spot serving up seasonal cocktails, beer, and wine. The cocktail program is led by Tiffany Howell, who also established the Chattahoochee Food Works program. The building will also host Mastro’s Ocean Club for steak and seafood, but the main draw is the 11 restaurant stalls inside the hall. The lineup brings together an impressive mix of local Atlanta chefs, Michelin-recognized talent, and popular neighborhood spots. 

Here is a look at the food stalls you can expect next time you visit:

Fuzzy’s

Fuzzy’s Raw Bar does fish and chips the right way — golden, crispy-fried cod served fresh to order, alongside sweet potato fries. The real secret is the signature Fuzzy’s Sauce; ask for it on the side and use it as a dip for just the right hit of spice without overpowering the fish. A simple dish, done well. The chargrilled oysters with green garlic butter, Old Bay, and parmesan are absolutely worth ordering for the table, and the fried shrimp are perfect for passing around and sharing with the group.

Morelli’s

Morelli’s is already a neighborhood staple in East Atlanta — you know the walk-up window with the line out the door every summer. Their spot at CTR Food Works is no different. The salted caramel ice cream is their crown jewel, and honestly, it’s easy to see why. They keep it just a touch salty with homemade caramel, use a higher-butterfat base for that rich, creamy texture, and run it through gelato machines to keep it dense. Pair a scoop with a slice of sponge cake, and you’re set. They’ve churned out over 200 unique flavors over the years, but salted caramel remains the one.

EGGFLIP/SUSHIFLIP

The Korean-style egg sandwiches at Eggflip will catch your eye immediately. The milk bread is thick yet soft, pillowy, and toasted just right; honestly, the foundation that makes the whole thing work. Go for the Beef Bulgogi sandwich—tender bulgogi, cheddar cheese, grilled onions, and a house gochujang aioli all tucked inside with fluffy scrambled eggs and finished with chives. It’s saucy, it’s loaded, and yeah — grab extra napkins. If you’re feeling something lighter, choose one of the sushi or poke bowl options from the Sushi Flip side of the menu.

The Sparrow

The Sparrow is a little Szechuan gem in Midtown, and now they’ve brought their bold flavors to CTR Food Works. The menu is rooted in traditional Szechuan cooking — think wok-fired noodles, stir-fried specialties, rice bowls, and dumplings — but it never feels intimidating. The fried veggie dumplings are a great place to start, crispy and packed with flavor. From there, the dan dan noodles and spicy, numbing hot pot chicken are among the best dishes — rich, bold, and loaded with that signature Szechuan kick. Their full menu is available at the stall.

La Tropical Latin Kitchen

Chef Minelly Amador is bringing the heart and soul of Latin cuisine to CTR Food Works with La Tropical Latin Kitchen. Start with the cubano — Cuban bread pressed and layered just right, with mustard, swiss cheese, and roasted pork being the move. The pickle cuts through all that richness with exactly the right amount of acidity. Pair it with the yuca fries, and you’re set. Don’t worry, classics like mofongo, carne frita, arroz con pollo, and slow-braised ropa vieja are also on the menu as entrees.

Rivalry

Rivalry Beef leans into the playful rivalry between two iconic sandwiches — Philly cheesesteaks vs. Chicago Italian beef. The hot Italian beef is the real deal, stacked high on a toasted bun with hot giardiniera shipped straight from Chicago for that authentic spicy bite. Pick your level of au jus and you’re good to go.

Patty & Franks

If you’re a burger person, Patty & Frank’s is your first stop at CTR Food Works. Two smashed beef patties stacked with American cheese, shredded iceberg, sliced red onion, tomato, and Patty Sauce, with pickles on the side — tender, juicy, and hitting that classic burger spot. Don’t sleep on the hot dogs either; the P&F Frank is made with 100% natural Piedmontese beef and topped with citrus-cabbage slaw, pickled jalapeños, Feltman’s mustard, mint, and chile shake. The whole concept was developed in collaboration with Andrew Zimmern

Mimi’s Taqueria

From the team behind Midtown’s Zocalo, MiMi Taqueria brings lively Mexican street food to CTR Food Works with a fresh, modern twist. Chef Mimi’s menu is built around handcrafted cooking and bold house-made sauces — start with the fried chicken tacos, crispy chicken paired with pickled onion and pico de gallo. The menu also includes fajita burritos, taco bowls, and plenty more taco options with a choice of corn or flour tortillas. 

Flora D’Italia

Flora D’Italia from chef Steve Ferdinand, who earned a MICHELIN Star while at the MGM Grand, brings handmade pastas and wood-fired pizzas to CTR Food Works. The hot honey pizza is the one to get — pillowy Neapolitan-style dough topped with tomato sauce, mozzarella, capicola, pickled peppers, and a drizzle of hot honey that’s spicy, a little sweet, and hits just right. The pastas are made in-house, and the sandwich lineup is worth exploring, too, from a classic chicken parm to a fresh tomato caprese.

Dessert Box

DessertBox brings French-inspired sweets and freshly baked bread to CTR Food Works. The chocolate brownie is truly delectable, and the macarons, cupcakes, and seasonal mini cakes are just as worth lingering over. 

Southern Belle Chicken Co.

Southern Belle Chicken Co. is one of the newest stalls opening at CTR Food Works from Georgia Boy chef Joey Ward, and it’s bringing some serious fried chicken to the food hall. The chicken is brined deeply and fried golden, then finished with globally inspired sauces of your choice. Think Chinese chili crisp, gochujang hot honey, Jamaican jerk, Saigon caramel, Mumbai butter, and others — all served up on crispy sandwiches, hand-breaded strips, and loaded fries.

Check out more food halls in Atlanta.

Muriel Vega is an Atlanta-based bilingual freelance writer and editor with more than 10 years of experience covering technology, culture and innovation. Previously, she served as managing editor at Hypepotamus, and her work has appeared in The Washington Post, Eater, Dwell, Outside, Atlanta Magazine, The Atlanta Journal-Constitution and The Bitter Southerner, among others.