MARKET57 CHEFS:

by their Asian-American upbringing. Through their shop, the couple offers a job-training program for those facing barriers to employment.

Butcher Girls : The latest concept from Erika Nakamura and Jocelyn Guest,

Local Roots: Owner

Bessou. Kyogoku’s modern take on Japanese home cooking made Bessou a must-visit destination in NoHo. This new location will be called “Bessou on the Pier’’ and will feature some of Bessou’s signature dishes, including Japanese-style karaage fried chicken and sushi crispy rice, as well as a new rotating omakase bento and seafoodforward menu.

Bird & Branch: Wifeand-husband team Faith and Brandon Lee will open the next location for their specialty coffee shop, which showcases relationally sourced coffees and baked goods with flavors inspired the founders of the Butcher Girls, will bring 20 years of shared experience as whole animal butchers to Due Madri. Inspired by their travels to Italy, the menu will feature some of Erika and Jocelyn’s favorite sandwiches and will pay homage to their personal experience and shared love for meaty, Italian fare.

Wen-Jay Ying will feature a menu of elevated Chinese farm-to-table food with homestyle cooking using sustainably grown ingredients from local farms. The menu will offer popular items like scallion pancakes, bubble tea, vegetarian egg drop soup, and vegan organic Mapo tofu bowls, along with many grab-and-go options to take to Pier 57’s rooftop park.

Talk Of The Town

LoLo’s on the Water: Raymond Z. Mohan and Leticia Skai Young Mohan offer a spin-off of their Harlem mainstay ice cream from South Asian ingredients, offering unexpected twists on classics. Popular flavors at her Brooklyn-based ice cream company

LoLo’s Seafood Shack, a Cape Cod and Caribbean Mashup with LoLo’s on the Water which will focus on Caribbean coastal comfort foods from Belize all the way down to Guyana.

Malai: Founder and firstgeneration Indian American Pooja Bavishi draws inspiration for her bold and flavorful include masala chai and rose with cinnamon roasted almonds. Pier 57 will serve as the first Manhattan location for Malai.

Mijo: Fany Gerson, the founder of Fan-Fan Doughnuts and La Newyorkina’s, brings her newest savory concept, Mijo to market. It will also be her first business with her husband Daniel Ortiz de Montellano.

Mothershuckers: Ben “Moody” Harney is known as “The Oyster King of New York” and operates the only oysters–for the body and the environment. At this new location, all oyster shells will be donated to the Billion Oyster Project.

Nom Wah: From owner Wilson Tang, this new outpost of his beloved all-day dim sum restaurants will oyster cart in Brooklyn. Moody’s goal is to serve more than just the best oysters in New York; he also is driven by the mission to educate the public on the benefits of eating and harvesting bring together his experiences as a second-generation Chinese American, serving Cantonese classics and riffs on childhood favorites.

Harlem Hops: Owners Kevin Bradford, Kim Harris, and Stacey Lee brought Harlem its first 100-percent African American-owned craft beer bar. Now the team is opening a new concept that will offer a welcoming space for small bites, socializing, and a collection of innovative, small batch beers. The location will also give another platform to the trio’s nonprofit: Harlem Hopes.

The Galley by Lobster Place: This fun, casual seafood eatery is the latest outpost from the team behind Chelsea Market’s Lobster Place. Chef Dave Seigal will highlight some of the most popular items from their flagship location, including their crowdpleasing lobster roll and a selection of broiled local oysters, while also creating new dishes that capture the uniqueness and quality of their seafood offerings.

The Good Batch : Owner and chef Anna Gordon is the mastermind behind the popular Clinton Hill bakery, The Good Batch. Her latest outpost at Pier 57 will specialize in the hearty cookies, ice cream sandwiches, and little cakes that have made her one of New York City’s foremost dessert experts.

Ras Plant Based : Driven by the mission to connect communities to living foods by promoting sustainability, Romeo and Milka Regalli serve delicious and healthy plant-based food made from scratch. This second location of Ras Plant Based will feature some of the popular menu items from their original Brooklyn location, including flavorful bowls that are a hit at lunch time. *

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