There’s a changing of the guard at Liberty Public Market, where the Liberty Station food hall is welcoming a handful of new tenants over the next few months. Just landed in the market’s central dining area is an offshoot of Landini’s Pizzeria, whose original shop serving thin-crust New York style pizza by the slice has been operating in Little Italy for a decade.
Meanwhile Meze Greek Fusion, an outpost of Gaslamp restaurant has exited the building. In its place is Latin Chef; a Peruvian eatery that was recently forced to shutter after 13 years in Pacific Beach. Its new market incarnation features a menu from Tony Kanashiro, a chef of Japanese heritage who was born and raised in Peru, that includes classics like lomo saltado and ceviche de pescado.
Another recent Liberty Public Market closure is Roast Meat & Sandwich Shop, though the British Columbia-based eatery’s outpost at the Little Italy Food Hall remains open.
Newly-revealed for the main Mess Hall dining room is BOPJO Seoul In A Bowl... Or Tortilla!, whose head chefs, James Kim and Alex Lee, are Korean-American military veterans; Kim has extensive experience as a sushi chef while Lee has cooked in Korean and Chinese restaurants. The menu brings together family recipes influenced by the Mexican cuisine of Southern California, translated into rice bowls, tacos, and burritos featuring bulgogi, spicy pork, chicken, and organic tofu. Opening in early June, BOPJO will also offer shareable appetizers and sides, including Gangnam dirty fries topped with kimchi and cheese, a kimchi quesadilla, and fried pork and vegetable mandoo, or dumplings.
Also incoming is a satellite of North Park’s Ono Grinds, which specializes in local Hawaiian eats, from ahi poke and spam musubi to kalua pork and huli huli chicken.
They will join other already-announced eateries including The Pig’s Gig, a Texas-style smoked meat outfit due next month from market favorite Mastiff Kitchen, and Bao Bar boba and bun from the owner of Mama Made Thai. Arriving by early June will be Hold Fast, the sustainable hand roll bar from chef Rob Ruiz.