Anthony Bourdain’s Food Market Takes Shape.
It was a far cry from the bustling, kaleidoscopic street scenes that Anthony Bourdain routinely plunges into during his television travelogues: an empty, dimly lit pier building on the Hudson River at the edge of the meatpacking district.
But Mr. Bourdain, the uncensored chef, author and peripatetic culinary traveler, strode through the echoing space the other day at full throttle, talking nonstop and flinging his rangy arms to point out this or that planned attraction: a steaming noodle stall, a vibrant farmers’ market, a mezzanine cluttered with food stations and bars.
“Think of an Asian night market,” he said. “Eating and drinking at midnight.”
For more than a year, New York’s culinary grapevine has been buzzing over Mr. Bourdain’s broadly stated intention of opening a major food market somewhere in the city, but details have been scant. Now he has confirmed that he and his partners have subleased the main concourse and mezzanine of Pier 57, at 15th Street, the largest shipping pier on the Hudson.
There, in about two years, they plan to open Bourdain Market, a vast collection of about 100 retail and wholesale food vendors from New York, the nation and overseas, including fishmongers, butchers, bakers and other artisans, and eventually at least one full-service restaurant. April Bloomfield and Ken Friedman, who own the Spotted Pig, the Breslin and other restaurants, have already agreed to operate two prepared-food stalls.
But “the beating heart and soul” of the project, Mr. Bourdain said, will be a Singapore-style hawker market, with communal eating spaces surrounded by small stands selling street foods from around the world — many of them mom-and-pop operations that Mr. Bourdain and his team plan to bring here.
http://www.nytimes.com/2015/09/30/dining/anthony-bourdain-market-pier-57.html?
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