What was originally designated for a project called The Shops in the 22,000-square-foot wing of Liberty Station’s Building 1 will now become the site of Liberty Public Market, a culinary bazaar of sorts spearheaded by Coronado native and restaurateur David Spatafore of Blue Bridge Hospitality.
Slated to open in June, the venture was inspired by Spatafore’s visits to Redding Terminal Market in Philadelphia and Granville Island Public Market in Vancouver, Canada, as well as others.
“When I’m at those places, it’s a visual-smell-taste-touch experience,” he said. “You’re turned on to things that you never knew existed. And I’ve always thought, ‘Why don’t we have anything like this in San Diego?’”
Spatafore said he was impressed by the “rawness” of Building 1 at 2816 Historic Decatur Road, which was originally built as the Naval Training Center’s commissary in 1921. His vision for turning the vacant space into a public co-op of artisan food vendors won approval from the property’s management firm, Corky McMillin Companies, despite its intent at the time of filling the gap with commercial retailers.
Spatafore assures that Liberty Public Market will deliver something much different than a shopping mall. His partnership with McMillin will bring about $3 million worth of infrastructure revisions to the space, as well as an outdoor patio area, though implemented without using modern design elements that would alter the historic integrity of the structure.
“A lot of what we’re trying to make is already there,” he said. “It has all the bones for a cool market.”
He said his goal is to open with 34 vendors of local origins that would include a butcher, fish monger, baker, cheese specialist, juicer, tortilla maker and more. He’s also reserved two separate areas for wine and beer merchants.
“The list of potential vendors is huge,” said Spatafore. “I want an eclectic collection of vendors that will drive that sensory overload of a public market. And I want to give them the chance to have a brick-and-mortar outlet without having to sign their lives away.”
Spatafore has already begun meeting with dozens of candidates as he continues finalizing design plans. Among them is Pete Balistreri, the executive chef at Tender Greens Point Loma who specializes in hand-crafted Italian salumi.
“He’s interested in being part of the market,” said Spatafore, adding that he can’t yet reveal the others composing an initial short list “until we have something for them to actually sign onto.”
He did divulge, however, that the merchant mix will include Moo Time Creamery, which Spatafore founded 16 years ago in Coronado. The ice cream and frozen yogurt parlor is part of Blue Bridge Hospitality’s portfolio that also includes Leroy’s Kitchen + Lounge, Lil’ Piggy’s Bar-B-Q, Village Pizzeria and Coronado Coffee Company.
The market lineup, he adds, might also fold in a couple of food-related merchandisers selling cookbooks and kitchen supplies.
In thinking further ahead, Spatafore said he hopes to build a test kitchen within the market that would provide additional cooking space for vendors and serve as a demo platform for local farmers. He also foresees it as a rentable option for chefs who want to conduct pop-up dinners and other culinary events.
“What makes the public markets I’ve visited so appealing is that they bring together both locals and tourists. They’re full of life — places where you can kill a few hours eating all the different foods and checking out what’s new,” he said. “Our public market will offer that same kind of social experience and activate the northeast side of Liberty Station.”