The future location of Mae’s Food Hall is taking shape in the Warehouse District.

Creating a greater sense of community is a goal Shane Quick has mulled over for months while planning Mae’s Kitchen, a venture into the growing popularity of food halls found in many of the country’s largest cities.

After Quick purchased two buildings and a lucrative lot in the Warehouse District, Mae’s Food Hall began taking shape in the last week. The old metal building now has a brick facade and work is underway inside to prepare for a series of food stalls that will feature a wide range of cuisine. Chain restaurants are not in the mix; this is an effort to showcase talented chefs who offer everything from sushi to authentic Mexican food. He also bought the Ponder building, which houses Rumors Deli and the remaining lot on the south end of the area.

Quick the founder and promoter of Rock the South through his Premier Productions, is steering his downtown investment through Quick Development.

Named after his grandmother, Linnie Mae Quick, the sought-after environment for the food hall is found in her personality.

“She would be 90 (today),” Quick reflected. “She was grandma who always had people over, feeding them, and people getting to know each other. Everyone knew Mae and everyone was welcome, whether it was the preacher who had just moved to town, a banker or the farmer.”

In short, Mae’s house was a social venue. That’s where the concept for Mae’s was born.

“Everything is being carefully thought out and planned, including the seating,” Quick said. “The seating will be like longer farm tables, where people who don’t know each will sit together and talk while enjoying lunch or dinner. It’s all about having a sense of community.”

The interior, as it comes together, will be industrial by keeping an essence of the warehouse with an emphasis on woodwork.

“Food halls are growing in cities like Atlanta, New York, Philadelphia, Birmingham and Chicago. It will be exciting to see Cullman with something that you typically would only find in large cities,” Quick said. “We’re only sourcing locals and independents, no franchises.”

Another goal in Mae’s is to provide an incubator for chefs to test their skills and develop a following for their creations.

“From this, you could see someone branch out into opening a full restaurant, which then creates another opening for another chief to come into Mae’s,” Quick said.

Diners will also find a vintage arcade inside, featuring favorites such as Donkey Kong, Galaga.

“For me, it’s exciting to see Cullman be on the cutting edge,” Quick said. “I think it will help create a nightlife for downtown. The merchants in this area have been very receptive.”

With 6,500 square feet of space to develop, Quick expects Mae’s to open during the summer.