Two years after opening, the Blue Bridge Hospitality-owned Liberty Public Market continues to evolve and bring fresh options to its roster of locally-based food offerings. The newest crop of vendors, all set to launch this summer, happen to be offshoots of some of the market’s most popular tenants.
This June, Frat Boy Donuts will be swapped in for gourmet pantry shop Pacific Provisions. Specializing in over-the-top doughnuts including “Dat Cookie Doe,” a blue-frosted donut topped with raw cookie dough and crushed chocolate chip cookies, the shop is from Stuffed! founders Tori and Alex Gould (AG Industry Concepts) who opened a burger and doughnut combo last fall in Pacific Beach. The Liberty Public Market outlet will offer more than dozen yeast and cake donut varieties in addition to cronuts, vegan doughnuts, and other pastries from executive chef Francis Laureano (Bottega Louie, Blue Bridge Hospitality).
Also due in June is Minocqua Gourmet Popcorn Company, which takes the place of the on-site flower shop. Run by local brothers Eric and Alex Howard, who own Wicked Maine Lobster, the new company was inspired by their Wisconsin uncle’s recipes for small-batch popcorn. Among the rotating flavors planned are White Chocolate Pretzel, White Cheddar Chive, and Cheese Popcorn made with Wisconsin cheese.
Launched last August in the spaces adjacent to the food hall’s indoor seating area, Doughballs pizzeria and Crackheads breakfast spot have transitioned out and will be replaced by three new food stalls later this summer. One will be from RakiRaki Ramen & Tsukemen chef/owner Junya Watanabe, who is gearing up to open j/wata Temaki Bar on Convoy Street. His next creation for the market has yet to be named, but will reportedly be a fusion of Korean and Mexican cuisines.
And Mastiff Sausage Company, which runs an existing stall at the market and oversees the food program at North Park Beer Company, will expand with a new barbecue and catering outfit. For its menu, Mastiff executive chef/partner Eric Gallerstein is teaming up with chef Hanis Cavin (Carnitas Snack Shack) on a lineup of smoked meat and other classic barbecue dishes.
Brand new to the market is a longtime staple hailing from Little Italy. Owners Christine and Leonardo Landini of India Street’s bustling Landini’s Pizzeria will bring their tried-and-true menu of thin-crusted New York-style pizza by the slice. Fan favorite pizza variations include the Leonardo with mozzarella, parmesan, and pesto sauce and the Michelangelo topped with spinach, mushrooms, tomato, bell peppers, and olives.