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Liberty Public Market, San Diego
T
he Liberty Public Market opened earlier this year within the Liberty Station mixed-use
development in the Point Loma neighborhood of San Diego. The entire project is situated
on the site of the former Naval Training Station, with the Liberty Public Market food hall space
in buildings that used to be military barracks and warehouse space. This 22,000 sf space
features more than 20 food and drink vendors representing a wide range of cuisines.
Restaurateurs include Attic Salt Sandwiches, Mess Hall (a chef-driven farm-to-fork concept),
Wicked Maine Lobster, Stuffed! (a stuffed better burger concept), Scooped (ice cream), Pasta
Design, Parana (empanadas), Mastiff Sausage Company, Mama Made Thai, Le Parfait Paris,
Fishbone Kitchen (seafood restaurant and fishmonger), Crafted Baked Goods, Cecilia’s Taqueria
and the Cane Patch Kitchen (American Southern comfort food). Artisans include the Liberty
Meat Shop (butcher), Lolli San Diego Sweets, Garden Fresh (organic produce), AE Floral, Baker
& Olive (culinary shop), WestBean Coffee Roasters, Venissimo Cheese and others.
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West Side Market, Cleveland
C
leveland’s West Side Market began operating in 1840 as an outdoor marketplace. The
current building was built in 1912 and has since undergone multiple renovations, the latest
in 2004. Another great example of the “Classic American Food Hall,” the West Side Market is
Cleveland’s oldest public market and home to 100 vendors offering meats, seafood, fruits,
vegetables, baked goods, dairy, flowers, ready-to-eat foods, spices and nuts. It also boasts
more than one million visitors a year. A large percentage of the booths are traditional farmer's
market vendors (including a fair amount of artisanal producers) as well as a large contingent
of classic street food vendors offering ethnic specialties that mirror Cleveland’s historically
diverse neighborhoods. The 45,000 sf marketplace also features some limited retail offerings.
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CUSHMAN & WAKEFIELD