Blue Bridge Hospitality project principal David Spatafore has spent the better part of the year assessing and responding to the ever-evolving needs of Liberty Public Market.
In response to larger-than-expected crowds, Spatafore decided to increase the amount of public seating within the market hall. He and his team recently welcomed the addition of four new vendors since its debut and have since tweaked the formatting for a number of concepts in order to fine-tune operations.
Next, in conjunction with executive chef Tim Kolanko, Spatafore plans to build on Mess Hall restaurant’s successful market-to-menu concept through the creation of three distinct eateries to be located in the market’s eastern-most dining hall: Mess Hall Bar, Pi Bar and Grape Smuggler Bar. The existing Mess Hall restaurant and cocktail bar will close this week for the new build out, with plans to re-open by Dec. 19. “Inspired by the format of the Pine Street Market in Portland and confirmed by the various bars within La Boqueria in Barcelona, I recognized that we could still take a more elevated approach to our restaurant’s culinary program while integrating the format of the surrounding market and increasing the common social areas,” Spatafore said. Mess Hall Bar
Mess Hall Bar is the fast-casual reincarnation of Kolanko’s former upscale market restaurant. The counter service concept will offer an all-day menu of seasonally-driven, market-sourced fare, incorporating previous Mess Hall menu favorites ranging from the Fish and Chips, Grains and Greens Salad, and the Cauliflower Steak to more hearty proteins and rotating specials. Grape Smuggler Bar
Beverage director and industry heavyweight Greg Majors will relocate his in-market wine bar, Grape Smuggler, to Liberty Public Market’s eastern dining hall. The concept will evolve into a wine and tapas bar that draws from Majors’ personal passion and enthusiasm for the lesser-known, undiscovered vineyards around the world. Grape Smuggler Wine & Spirits, located in the main market hall, will continue sell a rotating collection of global varietals, alongside a dedicated selection of local liquors, bitters and accoutrements. Pi Bar
Specializing in wood-fired pizza al taglio, a Roman-style pie popularized by its characteristically rectangular shape, Pi Bar’s two-foot-long pizzas will be available by the slice or as a whole pie.
Traditionally served as a quick-service snack, pizza aficionados can indulge in classic flavors, such as a classic red pie or experiment with a rotating selection of chef-styled creations, such as a butternut squash, Brussels sprouts and fresh ricotta pie or the crème fraiche, bacon and comté pie with caramelized onions. In addition to pizza, Pi Bar will offer a selection of hand pies and pot pies. Highlights include the curried lamb hand pie, chicken and mushroom pot pie and a dedicated focus of sweet pies from Blue Bridge executive chef Lori Sauer.
Mess Hall Bar, Grape Smuggler Bar, and Pi Bar will be open from 11 a.m. to close daily. For more information, visit libertypublicmarket.com
Blue Bridge Hospitality has been at the forefront of the development and launch of Liberty Public Market, the city’s first tried-and-true food hall located within the historic Liberty Station neighborhood. The market opened to critical acclaim in March (recognized as one of the “Top 20 Food Halls of America” in a study this week by Cushman & Wakefield) with 27 vendors and a full-service restaurant.
