More Merchants Headed to San Diego's New Marketplace

Liberty Public Market is set to open to the public in October 2015 in an indoor and outdoor space at Liberty Station

Another round of merchants has just been announced for San Diego’s new, large-scale public marketplace set to open next month at Liberty Station.

From seafood and empanadas to pastries and tea, the newest vendors added to the lineup at Liberty Public Market will offer unique, locally-sourced goods in the space slated to open in October.

The 22,000-square-foot venue – a historic, warehouse-style building originally built as the Naval Training Center’s commissary in 1921 – has the capacity to house more than 30 purveyors. The first 10 merchants were revealed in July.

Eight more were added to the Liberty Public Market roster Thursday including: Le Parfait Paris; FishBone Kitchen; Desert Smoke; Parana Empanadas; Pasta Design; Stuffed; Point Loma Tea; and Local Greens.

Some of the small, local vendors are well-known favorites at farmers markets and roving food trucks. Some are entirely new concepts debuting for the first time at the marketplace. For most, this will be their first-ever brick-and-mortar establishment after building a fan base around town.

So, what’s on the shopping list with these new vendors in place?

Marketplace organizers say Le Parfait Paris, a French patisserie and boulangerie, will offer authentic French baguettes, pastries, gluten-free baked goods and seasonally-inspired macaroons churned out by Pastry Chef Jean-François Fays.

FishBone Kitchen will offer a variety of fresh, sustainable, local seafood as well as prepared foods for take-out and dine-in, while Desert Smoke will specialize in a dozen different varieties of specialty BBQ sauces -- from Pineapple Habanero to a Ghost Chile Hot Sauce.

Authentic Argentinian eatery Parana Empanadas will sell the savory South American pastry in nearly 15 different flavors paired with four distinct sauces, all made in-house.

Pasta Design, with three generations of pasta-making experience, will cure those carb cravings with an array of homemade raviolis, fettuccines, sauces and lasagna made with locally-sourced ingredients, natural spices, the finest flours and, most importantly, time-honored techniques. This merchant is a favorite of North County farmers markets and this location at Liberty Public Market will be the business’ first brick-and-mortar space.

Meanwhile, San Diego food truck Stuffed will bring its organic, grass-fed burgers stuffed with gourmet cheeses to the marketplace. The half-pound burgers are typically filled with blue cheese, pepper jack, American or cheddar. Stuffed also serves a mean mac ‘n’ cheese, tater tots and fried Oreos.

Point Loma Tea will sell an array of whole leaf teas, blends and tea accessories from around the world, while Solana Beach-based Local Greens plans to serve healthy, satisfying salads, wraps, bowls and burritos created with seasonal, sustainable, organic ingredients from local farms.

These latest artisans added to the market’s lineup join these other previously announced merchants: Liberty Meat Shop; The WestBean Coffee Roasters; Fully Loaded Micro Juicery; Venissimo Cheese; Pho Realz; Wicked Maine Lobster; MooTime Creamery; Mastiff Sausage Company; Cane Patch Pies; and Cecilia’s Taqueria.

Liberty Public Market organizers say more merchants are still to come, and the final roster of vendors will be announced before the marketplace’s fall opening. Details on each merchant, including hours of operation, can be found here.

The marketplace – a $3 million collaboration between operating group Blue Bridge Hospitality and developer The McMillin Companies – will be located adjacent to Stone Brewing World Bistro & Gardens at 2816 Historic Decatur Rd.

It aims to be reminiscent of public markets in other cities, such as Napa’s Oxbow Public Market or Philadelphia’s Reading Terminal Market.

Organizers say the venue will feature a daily farmers market with year-round fresh produce sourced from regional farms, plus merchants offering locally-procured seafood, old-fashioned butcher services, homemade tortillas, artisanal breads and pastries, fine wine, locally-roasted coffee, specialty handcrafted goods and more.

The market will also boast quick-service counters, allowing patrons to grab a bite on site, too.
David Spatafore, of Blue Bridge Hospitality, is helping to spearhead the project. In the past, he’s helped develop Coronado restaurant concepts such as Leroy’s Kitchen + Lounge and Stake Chophouse + Bar.

Alongside the merchants, Liberty Public Market will also feature a shop dubbed Liberty Public Market Pantry, an oversized space within the marketplace that will showcase products from other San Diego artisans including makers of jams, sauces, spices and oils.

The marketplace will also host weekly interactive demonstration, classes and events, giving local merchants a change to engage with costumers and patrons an opportunity to meet the artisans behind their favorite goods.

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