Food halls are on the increase in New York with a reboot of the Singaporean food hall planned by the late Anthony Bourdain and a James Beard Foundation backed food hall along with Google and the developers of Chelsea Market in the works. But the upcoming Tin Building, a 53,000 square foot hall set to open this spring in the former Fulton Fish Market site curated by superstar chef Jean-Georges Vongerichten has at its core an emotional element.
“When I came to New York City for the first time in 1985, a trip that launched my career, I went straight to the Fulton Fish Market on my second day and immersed myself in the market’s thriving activity in the heart of downtown Manhattan,” Vongerichten explains. “This project is a valued opportunity for me to recreate such a meaningful experience of discovery—incorporating favorite dishes that are global in scope and locally sourced, specially curated for a one-of-a-kind Seaport journey.”
That journey, a mix of retail and dining outlets at the South Street Seaport’s Pier 17 designed by the esteemed firm of Roman and Williams, is intended to reflect the international influences that converge in New York combined with an homage to the city. Six full service, fine dining destinations are planned including Shikku, a Japanese sushi and sake restaurant that transforms into an izakaya later at night; The House of the Red Pearl featuring Vongerichten’s refined take on Chinese dishes; the French brasserie T.Brasserie with a central display of rotisserie chickens; The Frenchman’s Dough serving artisan pizzas and pasta and Seeds & Weeds serving an artisanal, plant-based menu.
Fast casual outposts are also planned. Among them: Taquito featuring made to order tacos; Double Yolk serving breakfast items and T Café and Bakery. A range of items created from Vongerichten’s recipes or sourced from his favorite local producers will also be on sale at the Tin Building exclusively including sauces, oils, marinades and spices. The nucleus of the building will be the extensive Central Market featuring sustainably sourced and local seafood, meats, cheeses and other products. A predictable favorite for both locals and tourists will be the retail outlet Spoiled Parrot featuring a curated collection of candies and local confections with a focus on local purveyors. And to encourage visitors to stay on property after they’ve made their purchases, several bars focused on wine, craft beer and craft cocktails are also part of the design.
Behind the scenes, other intended elements of the Tin Building are the economic boost it can provide by creating 700 jobs and the emphasis on sustainability it can further by using only environmentally friendly packaging in the retail units. And it can be a draw for visitors from outside of the city as New York seeks to rebound from pandemic-induced tourism shortfalls. “We are looking forward to sharing an experience that will differentiate the Tin Building from all other culinary experiences in NYC and will be a must-visit travel destination for New Yorkers and visitors alike,” explains Saul Scherl, President of the New York Tri-State Region for The Howard Hughes Corporation which owns the property. “The unprecedented combination of culinary options, historic location and incredible design is unrivaled in the food and beverage and tourism space.”