One of the functions of the food hall/shared space concept is to help restaurants get a footing so they can move on and open their own brick-and-mortar. That is the case with Dia Bom, the Latin-Asian food concept that opened at Crossroads Collective in early 2022, is on the fast track to getting its own place.
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The concept, named for the Portuguese term that means “Good Day,” closes up at Crossroads (2238 N. Farwell Ave.) on Saturday, Sept. 30. It will move to its own space inside Lincoln Warehouse (2018 S. First St.), with an estimated opening there of January 2024. It will take over the spot currently occupied by MOR gluten-free bakery. Lincoln Warehouse is also home to Twisted Path Distillery’s tasting room, among other businesses.
At Dia Bom, chef/owner Ramses Alvarez is known for fusion creations like coconut red curry shrimp kushiyaki (a skewered, grilled item in Japanese cuisine), lobster enchilada Rangoon, jerk chicken bao (a filled bun), kimchee made with nopales (prickly pear cactus paddles) and churro bao with strawberries.
“This transition represents an exciting opportunity for us to grow and evolve as a restaurant, and we are eager to share our culinary vision on a larger scale,” said Alvarez in a press release.
No word yet on what will replace the Dia Bom space at Crossroads.
