As the opening of San Diego's hotly anticipated Liberty Public Market edges ever closer (its launch is now scheduled for March), Eater will introduce readers — in a little more depth — to some of the merchants who will be filling the halls at this exciting and versatile new marketplace. We've profiled Liberty Meat Shop, Paraná Empanadas and Grape Smuggler; in this second installment, get the scoop on everything you need to know about Wicked Maine Lobster, Pasta Design and Fishbone Kitchen.
Owned and operated by Eric and Alex Howard, Wicked Maine Lobster is bringing East Coast eats to Point Loma. Styled on an "authentic Maine lobster shack", the company’s first brick and mortar location will be your new go-to source for delicious, buttery lobster rolls and other assorted goodies imported directly from Barney’s Seafood in Biddeford, Maine. The Howard brothers are excited to debut their first permanent location in the market, and helping put fresh Maine lobster rolls in the hands of San Diegans.
What to expect: Competitively priced premier lobster rolls, New England clam chowder and lobster bisque, plus new items including fried clams, haddock and scallops. The Howard brothers also plan to add fried haddock and clam cakes to the menu. Popular Picks: The classic Maine Lobster Roll (fresh Maine lobster meat mixed with mayo, served on a toasted New England-style roll), and New England Clam Chowder (fresh, hand-shucked Maine clams, tender potatoes, roasted garlic, celery root and sautéed onions, mixed in a rich-thickened fish stock, rendered salt pork and light cream).
Originally from Argentina, husband and wife team Alejandro and Laura, spent ten years in Barcelona, Spain before moving to San Diego in 2011 and founding artisan pasta company, Pasta Design. A third-generation pasta maker, Laura made and sold fresh pasta from the time she was teenager after growing up around the shops her family managed in Buenos Aires. "Our pasta will be made fresh daily - we want our customers to see the effort and labor of love required in bringing it to them".
What To Expect: Classic and seasonal pastas including raviolis and fettucines made using locally sourced ingredients – including the best semolina and durum flours, and cage free eggs - will be available either to eat in or take home. In The Works: A range of exclusive, premium single pressed olive oils from suppliers in Spain, Italy, Greece and Argentina. Plans to offer kid-focused events and workshops where families can make pasta together are also in the works. Customer Favorites: Squid ink fettuccine, meat lasagna, gouda & prosciutto, and of course perennial favorite mac & cheese. Design Details: Centered round an open-concept kitchen, customers will be able to watch fresh made pasta being cooked to order on site.
With over 20 years experience sourcing, cooking and promoting local and regional seafood products on the West Coast, three long-time friends and business partners joined forces to create Fishbone Kitchen. Helmed by Jan Cothran, the seafood retailer and raw bar-hybrid concept aims to increase San Diego’s "Fish IQ" by taking the mystery out of seafood purchases and educating customers on species’ flavor profiles and pairing characteristics.
What To Expect: Locally caught, sustainable seafood for retail at the seafood counter in plus an innovative 12-seat Raw Bar. Expect to see Sinaloa and Peruvian style ceviches, Hawaiian and Japanese style poke, sashimi, uni, oysters on the half shell, plus some "breakfast surprises". Grab & Go: Market goers can load up on a selection of pre-made items such as crab and fish salads, torched sardines, tuna and smoked salmon. Fresh Catch: A seasonal selection of locally and regionally sourced whole fish, urchin, prawns, lobster, shrimp, scallops and abalone. Design Details: Live tanks housing locally products such as live sea urchin, lobster, crabs, whelks, and spot prawns; plus a mural of a free-diver bringing up an octopus in the Sea of Cortez adorning one of the walls.