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Pier 57 Unveils Vendor Lineup for Market 57 Food Hall

Market 57 (Rendering courtesy of Pier 57)

Pier 57 has unveiled the vendor lineup for Market 57, a new dining destination that will sit on the waterfront in Hudson River Park. The vendor list was curated with input from the James Beard Foundation (JBF), with a focus on women- and BIPOC-owned dining destinations that are aligned with JBF’s mission of championing a standard of good food anchored in talent, equity and sustainability.

Market 57 is an incubator for emerging chefs and entrepreneurs that will showcase the culinary and cultural diversity of New York City and bring it to Manhattan’s Chelsea neighborhood, the company said. With support from Google, Market 57 provides vendors with affordable rents and tenant fit-outs to stimulate business growth and promote success. Market 57’s 15 vendor kiosks include:

  • Ammi: From restaurateur Jimmy Rizvi, known for his popular Indian restaurant GupShup and Chote Miya, Ammi will feature a menu of homestyle Indian favorites. The name Ammi, which means “mother” in Hindi or Urdu, pays homage to Rizvi’s mother and their family going back a couple generations. Not only will Ammi feature Rizvi’s mother’s family recipes, but she will also be training and passing on these recipes to Ammi’s chefs.
  • Bessou: Restaurateur Maiko Kyogoku and chef Elena Yamamoto will open the next outpost for Bessou. Kyogoku’s modern take on Japanese home cooking made Bessou a must-visit destination in NoHo. This new location will be called “Bessou on the Pier” and will feature some of Bessou’s signature dishes, including Japanese-style karaage fried chicken and sushi crispy rice, as well as a new rotating omakase bento and seafood-forward menu.
  • Bird & Branch: Wife-and-husband team Faith and Brandon Lee will open the next location for their specialty coffee shop, which showcases relationally sourced coffees and baked goods with flavors inspired by their Asian-American upbringing. Through their shop, the couple offers a job-training program for those facing barriers to employment. The Lees teach their trainees job skills as well as soft skills — a program that they aim to continue at their new Pier 57 location.
  • Due Madri by Butcher Girls:The latest concept from Erika Nakamura and Jocelyn Guest, the founders of the Butcher Girls, will bring 20 years of shared experience as whole animal butchers to Due Madri. Inspired by their travels to Italy, the menu will feature some of Erika and Jocelyn’s favorite sandwiches and will pay homage to their personal experience and shared love for meaty, Italian fare.
  • Local Roots: Owner Wen-Jay Ying will feature a menu of elevated Chinese farm-to-table food with homestyle cooking using sustainably grown ingredients from local farms.The menu will offer popular items like scallion pancakes, bubble tea, vegetarian egg drop soup and vegan organic Mapo tofu bowls, along with many grab-and-go options to take to Pier 57’s rooftop park. Ying is known as one of the faces of New York City’s local food movement.
  • LoLo’s on the Water: Raymond Z. Mohan and Leticia Skai Young Mohan offer a spin-off of their Harlem mainstay LoLo’s Seafood Shack, a Cape Cod and Caribbean Mashup with LoLo’s on the Water which will focus on Caribbean coastal comfort foods from Belize all the way down to Guyana.The name and menu of LoLo’s is inspired by the seaside eateries the couple encountered while living abroad in the British West Indies as well as Raymond and Leticia’s Caribbean Roots and travel to over 50 countries together. The name LoLo’s stands for locally owned, locally operated.
  • Malai: Founder and first-generation Indian American Pooja Bavishi draws inspiration for her bold ice cream from South Asian ingredients, offering unexpected twists on classics. Popular flavors at her Brooklyn-based ice cream company include masala chai and rose with cinnamon roasted almonds. Pier 57 will serve as the first Manhattan location for Malai.
  • Mijo: Fany Gerson, the founder of Fan-Fan Doughnuts and La Newyorkina’s, brings her newest savory concept, Mijo, to market. It will also be her first business with her husband Daniel Ortiz de Montellano. An abbreviation of “My Son” in Spanish, Mijo will be part of a larger project the couple have in the works.
  • Mothershuckers: Ben “Moody” Harney is known as “The Oyster King of New York” and operates the only oyster cart in Brooklyn. Moody’s goal is to serve more than just the best oysters in New York; he also is driven by the mission to educate the public on the benefits of eating and harvesting oysters – for the body and the environment.At this new location, all oyster shells will be donated to the Billion Oyster Project.
  • Nom Wah: From owner Wilson Tang, this new outpost of his all-day dim sum restaurants will bring together his experiences as a second-generation Chinese American, serving Cantonese classics and riffs on childhood favorites.
  • Harlem Hops: Owners Kevin Bradford, Kim Harris and Stacey Lee brought Harlem its first 100% African American-owned craft beer bar. This new concept will offer a welcoming space for small bites, socializing and exploring a collection of innovative, small batch beers, including a growing number of beers from brewers of color. The location will also give another platform to the trio’s nonprofit: Harlem Hopes.
  • The Galley by Lobster Place: This fun, casual seafood eatery is the latest outpost from the team behind Chelsea Market’s Lobster Place. Chef Dave Seigal will highlight some of the most popular items from its flagship location, including its crowd-pleasing lobster roll and a selection of broiled local oysters, while also creating new dishes that capture the uniqueness and quality of their seafood offerings.
  • The Good Batch: Owner/chef Anna Gordon is the mastermind behind the popular Clinton Hill bakery, The Good Batch. Her latest outpost at Pier 57 will specialize in hearty cookies, ice cream sandwiches and little cakes.
  • Ras Plant Based: Driven by the mission to connect communities to living foods by promoting sustainability, Romeo and Milka Regalli serve plant-based food made from scratch. This second location of Ras Plant Based will feature some of the popular menu items from their original Brooklyn location.
  • Zaab Zaab: Chef Aniwat Khotsopha and owners Bryan Chunton & Pei We have brought an authentic, forward-looking approach to Thai food at their hit restaurant. Showcasing the true flavors of Thailand’s Northeastern Isaan region, this latest location will feature crowd favorites like duck larb, as well as some new surprises.

Market 57 is located at Pier 57 between West 14th and 17th Streets within Hudson River Park. As anchor tenant of Market 57, the James Beard Foundation will also operate Good To Go by JBF, an incubator for fast-casual concepts featuring rotating menus from established operators who embody JBF’s mission and values. The kiosk will be a place where delicious innovation from emerging talent meets sustainable, ethically sourced, and accessible food.

“New York City is filled with a rich array of cultures, traditions, and culinary influences, and the vendors at Market 57 reflect that diversity. We’re excited to bring delicious food to the city’s West Side, while showcasing and supporting incredible talent aligned to our Good Food for Good mission,” said Clare Reichenbach, CEO of the James Beard Foundation. “We thank Jamestown and Google for inviting us to be part of the exciting revitalization of this historic Pier—and look forward to announcing more details on the innovative programming in store for PLATFORM by JBF in the coming days.”

Market 57 and the community spaces on the ground floor are part of the larger repositioning of Pier 57 commissioned by the Hudson River Park Trust in 2009. Led by RXR, Youngwoo & Associates and The Baupost Group, the consortium of partners embarked on a $410 million redevelopment of the pier where Google serves as anchor tenant. The overall redevelopment includes one of New York City’s largest public rooftop parks, the relocated City Winery, and two future full-service restaurants. Jamestown is developing, curating, and delivering the ground floor on behalf of Google.