Liberty Public Market Adds New Restaurant & Bottlecraft Outpost

After recently adding eight names to its growing roster of merchants, the eagerly anticipated Liberty Public Market has just revealed even more exciting new additions to its rapidly expanding line up. The latest installment comprises two homegrown concepts from Blue Bridge Hospitality: a full-fledged restaurant helmed by the group's executive chef Tim Kolanko (Stake Chophouse & Bar, Leroy’s Kitchen + Lounge), and wine bar operated by their beverage director, Greg Majors.

With a ‘market-to-menu’ focus, chef Kolanko’s on-site eatery Mess Hall will offer a menu that changes daily, using cuisine sourced directly from local artisans within the site. Expect a comprehensive à la carte selection Thursday through Saturday, while on other pre-determined days, dinners will be served preset or family-style. Pop-ups, travelling guest-chef dinners and culinary classes are also in the pipeline.

Overseen by noted sommelier Greg Majors (formerly of Tom Colicchio’s Craft Restaurant), on-site wine bar Grape Smuggler will showcase a revolving menu of by-the-glass offerings, daily tastings and flights. The 800-square-foot tasting room and cellar will house approximately 500 bottles with 300 selections from wine regions around the world. There are also plans to include a menu of small plates, again using produce sourced from on-site vendors.

Beer fans will be excited to learn Brian Jensen is expanding his Bottlecraft Beer Shop and Tasting Room empire with a third outpost of the boutique beer shop. The retail space will offer everything from local favorites to rare domestics and international finds, plus a tasting bar with 24 draft lines. And in what is sure to be a popular component, a unique liquor license will allow patrons to enjoy their respective beverages from Bottlecraft or Grape Smuggler while walking around the venue.

Four additional vendors include bakery co-op Bread & Butter, farmer’s market favorite Momma Made Thai, Liberty Market Produce, a green grocery with seasonal fruits and vegetables straight from San Diego farms, and Craft Baked Goods, which will serve as a creative outlet for Blue Bridge Hospitality’s executive pastry chef Francis Laureano.

Since its initial announcement last September, work has been steadily ongoing at the 22,000 sq. ft. site; according to Blue Bridge Hospitality, the grand opening is now slated for November.