Winter 2016 Program Schedule
The opening of Eataly on Madison Square Park in 2010 could be seen retroactively as a harbinger of things to come. Billed as the largest Italian marketplace in the world, Eataly’s 50,000-sf includes space for seven restaurants, two coffee bars, a Nutella bar, bakery, Mozzarella lab, a mix of food purveyors, and extensive classroom space. Its phenomenal success—more than 15,000 people visit every weekday, 25,000 on weekends—kicked New York’s appetite for food halls into high gear. Join Diana Revkin, managing director of the retail studio at TPG Architecture, to learn about this trailblazing food hall on a tour that will explore the space from an architectural perspective, touching on planning strategies, infrastructure challenges, urban archeology, the department store analogy, and the true meaning of collaborative process.
Berg’n, a new food hall in Brooklyn, anchors a historic Studebaker factory that was redeveloped in 2014 into creative office space, with a unique mix of food and beverage vendors designed to give tenants a place to meet and socialize. Join Selldorf Architects partners Lisa Green and Sara Lopergolo to learn about how the design of the space reflects the way that New Yorkers are interacting around food today, and how the layout and warm but sophisticated aesthetic reflect the way that new technology is driving people to seek out social spaces that are flexible and informal.
Le District, a 30,000-sf food hall that celebrates the best of French fare, was specifically designed to extend Manhattan’s street life indoors, drawing on the city’s vitality to re-position the iconic Brookfield Place complex in the resurgent neighborhood surrounding the World Trade Center site. Join ICRAVE founder and CEO Lionel Ohayon and HPH Hospitality owner Peter Poulakakos to learn about how the design, lighting, and management of the market have merged a series of overlapping culinary-specific stations, cafes, gardens, bars, and restaurants to create an immersive dining and shopping environment that responds to the growing interest in aspirational eating.
Join Chris Jaskiewicz, COO of Gotham Organization, Inc. and president of Gotham West Market, to hear about why the Gotham Organization decided to anchor their new residential skyscraper on Manhattan’s west side with a new food hall. Learn about how the Gotham West Market team works to curate a roster of artisan vendors and restaurants that serve a variety of cuisines to create a space that is active throughout the day and into the night, and how the space interacts with the rapidly changing neighborhood that surrounds it, with a highly transparent façade, outdoor seating, and the incorporation of a spacious showroom for NYC Velo.
Winter 2016 Program
Food Halls for Modern Life
If there is an architectural expression of New York’s current obsession with food, it is the food hall. Combining elements of the enclosed public markets of the 19th century with the food courts of the 1970s, today’s food halls constitute, as one writer observed, “the most significant development in restaurant real estate this decade.” By exploring the design, function, and management of these spaces, the last set of tours in Open House New York’s The Final Mile series will examine what urban food halls can tell us about how we eat—and live—now. Click here to read more.