San Diego’s Liberty Public Market in Point Loma placed at No. 13 in a recent national ranking of the top 20 food halls, as part of an urban retail report by brokerage firm Cushman & Wakefield.
A company statement said the ranking was based on input including an internal survey of retail brokers and researchers, factoring in issues such as cultural importance, innovation and the quality of the space, vendors and consumer experience.
Placing in the report’s top five were Eataly in New York City, Ferry Building Marketplace in San Francisco, Reading Terminal Market in Philadelphia, Grand Central Market in Los Angeles and Central Food Hall in Atlanta.
Rounding out the Top 10 were Pike Place Market in Seattle, Revival Food Hall in Chicago, Original Farmers Market in Los Angeles, Union Market in Washington, D.C., and Quincy Market Colonnade in Boston.
[G] First Look at Liberty Public Market
Michael Burton, a San Diego senior vice president in Cushman & Wakefield’s Urban Strategies Group, said Liberty Public Market reflects the city’s casual nature and its “craft culture that seeks out social dining environments with unique foodie experiences and offerings.”
Liberty Public Market opened earlier this year at Liberty Station in Point Loma. It is among several commercial and civic elements recently added at the mixed-use Liberty Station, being overseen by developer Corky McMillin Cos. on the renovated site of the former Naval Training Center.
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The public market is located in a former Navy commissary space and is overseen by Coronado-based Blue Bridge Hospitality, led by Principal David Spatafore. The open-air, 25,000-square-foot space, at 2820 Historic Decatur Road, currently houses 27 food vendors and a full-service restaurant.
In its own statement, Blue Bridge Hospitality officials said Liberty Public Market has three new venues opening by Dec. 19: Mess Hall Bar, a counter-service eatery with seasonal meat, fish and vegetable items; Pi Bar, selling wood-fired pizza; and Grape Smuggler Bar, serving wine and tapas. The new eateries, led by Executive Chef Tim Kolanko, will be located in the market’s eastern-most dining hall.
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