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West Side Fest | Saturday, September 30 | 10:00 a.m. to 3:00 p.m.

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Nom Wah Food

Hours

Sunday-Thursday
11:00 a.m to 8:00 p.m.
Friday-Saturday
11:00 a.m to 10:00 p.m.

Contact

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Market 57 is a New Dining Destination on the Hudson River, Committed to Celebrating New York City’s Local, Independent Food Culture

Curated under the guidance and mentorship of The James Beard Foundation, the market is committed to championing the Good Food For Good™ mission by supporting and elevating the people behind our vital food community, promoting a more equitable industry.
Market 57 is home to more than a dozen kiosks with a talented mix of minority- and women-owned businesses, outposts for beloved pop-up concepts, and seasoned operators’ bold creations.

Ammi

Indian Homestyle Cuisine

Ammis Food

Bessou

Japanese Cuisine and Karaage

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Bird & Branch

Specialty Coffee Shop

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Due Madri by The Butcher Girls

Italian Food and Wine Bar

230201 • Pier 57 • DUE MADRI • 164

Good to Go

Rotating Concepts by JBF

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Harlem Hops

Craft Beer Bar

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HoneyBunny

Chesapeake Chicken, biscuits, and seafood

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Local Roots

Chinese Snacks and Bubble Tea

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LoLo’s on the Water

Island BBQ + Seafood

221127 • Pier 57 _ 21

Malai

South Asian inspired Ice Cream

Chicago commercial food photographer, nyc commercial food photographer, Malai Ice Cream, Indian Flavors, cookbook photographer, CPG Food, Morgan Ione Photography, NYC + Chicago Food Photographer

Mijo

Traditional Mexican Cuisine

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Mothershuckers

Cajun Cuisine and Raw Bar

Mothershuckers Food

Nom Wah

Chinese-American Dim Sum

221127 • Pier 57 _ 1

Ras Plant Based

Plant-Based Cuisine

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The Galley by Lobster Place

Lobster & Shrimp Rolls

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The Good Batch

Baked Goods

The Good Batch_ Ice Cream Sandwiches

Zaab Zaab

Northeastern Thai Cuisine

Zaab Zaab Food

Ammi

Ammi means ‘mother’ in Hindi/Urdu and serves homestyle Indian comfort food, with most of the recipe’s on the menu coming from Rizvi’s mother and their family dating back almost 100 years.

Location:

Kiosk 13

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Website

Bessou

Bessou serves reimagined Japanese home cooking using natural, locally sourced ingredients. The word ‘Bessou’ loosely translates to second home and chef Maiko Kyogoku will create dishes that are new but familiar, to bring people together.

Location:

Kiosk 9

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Website

Bird & Branch

Husband and wife team Brandon and Faith Lee opened Bird & Branch in February 2018. Their goal is to give back to the communities they serve and provide job training for those facing barriers to employment.

Hours:

8:30 a.m. to 6:00 p.m.

Location:

Kiosk 15

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Website

Due Madri by The Butcher Girls

Whole animal butchers Erika Nakamura and Jocelyn Guest always loved meaty Italian fare and work to emulate some of Italy’s most beloved meaty recipes. With 20 years of shared experience, the Butcher Girls’ mission is to put people and animals before profit.

Location:

Kiosk 1

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Website

Good to Go

Good To Go by JBF is an incubator for fast-casual concepts featuring rotating menus from established operators looking to expand their brand. Guided by Good Food for Good™, this kiosk will be a place where sustainable, ethically-sourced, and accessible food is created by people striving to make the world a better place.

Location:

JBF Kiosk

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Website

Harlem Hops

Harlem Hops is an immediately welcoming space for casual dining, socializing, and exploring an intriguing and accessible collection of innovative, small-batch beers.

Location:

Kiosk 17

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Website

HoneyBunny

Named after his daughter, whom he nicknamed HoneyBunny, Chef Jared Howard’s concept is rooted in family, love, community, and comfort. HoneyBunny’s menu will showcase dishes inspired by the cuisine, culture, and nostalgia of the Chesapeake Bay, as well as the flavors of Appalachia and the American South. HoneyBunny diners can expect mouthwatering fried chicken with pillowy garlic–butter biscuits, fresh seafood, shared sides, and delicious desserts like banana pudding. Through this project, Chef Jared’s mission is to provide visitors with welcoming service, quality products, and delicious food that meets the needs of the local community and beyond.

Location:

JBF Kiosk

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Website

Local Roots

Wen-Jay Ying is the founder of Local Roots NYC, a small business that connects New Yorkers with produce that’s always local and always fresh. Ying’s entrepreneurial spirit comes from her years in the DIY music scene playing in multiple bands.

Location:

Kiosk 5

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Website

LoLo’s on the Water

Chefs Raymond Mohan and Leti Skai Young are elated to share their passion for island flavors at LoLo’s on the Water; a spinoff of their Harlem Mainstay, LoLo’s Seafood Shack, the original Cape Cod + Caribbean Mashup est. 2014. The LoLo’s experience is inspired by seaside eateries; referred to as lolos, the couple encountered while living abroad in the British West Indies. A lolo serves as a gathering place for locals and travelers alike featuring today’s catch and Island Style BBQ. The menu is inspired by their Caribbean Roots and travel to over 50 countries together. LoLo’s unofficial acronym stands for locally owned, locally operated.

Location:

Kiosk 10

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Website

Malai

Brooklyn-based ice cream company Malai was founded in 2015 by Pooja Bavishi and draws inspiration from South Asian ingredients. Inspired by Bavishi’s childhood, she combines  nostalgic spices and flavors and unexpected twists on classics.

Location:

Kiosk 6

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Website

Mijo

Mijo is an abbreviation of “my son” in Spanish and the first collaboration from Fany Gerson and her husband Daniel Ortiz de Montellano. Gerson is the chef, founder, and co-owner of La Newyorkina, a Mexican frozen treats business, and Fan-Fan Doughnuts, a gourmet doughnut shop. Ortiz de Montellano is the founder of a Mexican-based company, The FoodWorks Co., administering food and beverage facilities for the US Embassy in Mexico and more.

Location:

Kiosk 12

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Website

Mothershuckers

MotherShuckers’ goal is to serve the best oysters with the best toppings in NYC and has a mission to educate people about the benefits of eating and harvesting oysters. Harney donates his cart’s oyster shells to the Billion Oyster Project, an initiative to restore a billion oysters to the New York Harbor by 2035. Recycling the shells rebuilds the reefs so that new oyster populations can grow—improving the water quality and stimulating a return of sea life.

 

Location:

Kiosk 4

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Website

Nom Wah

Nom Wah at Pier 57 will serve an assortment of dumplings, ranging from the traditional chicken and cabbage to a vegan mix of edamame and mushrooms to a gluten-free option. Additional options, echoing a second-generation sentimentality, will make appearances to round out the menu. In 2020, the brand published The Nom Wah Cookbook, featuring classic recipes and stories from the neighboring multi-generational businesses that make up Chinatown.

Location:

Kiosk 11

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Website

Ras Plant Based

Ras Plant Based, run by husband and wife team Romeo & Milka Regalli, focuses on providing communities with delicious, healthy Ethiopian cuisine that is reminiscent of food they grew up eating. Food that is simple, yet insanely complex, made with love and bursting with flavors.

Location:

Kiosk 16

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Website

The Galley by Lobster Place

The Galley is a fun, casual seafood kiosk from the team behind Lobster Place. They are highlighting some of the most popular items from their flagship location while creating new dishes that capture the quality of their seafood offerings.

Location:

Kiosk 14

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Website

The Good Batch

Anna Gordon founded The Good Batch in 2010 with the purpose of introducing her one-of-a-kind pastries to New York City. The Good Batch specializes in hearty cookies, baked goods, and ice cream sandwiches.

Location:

Kiosk 3

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Website

Zaab Zaab

Zaab Zaab is an Isan restaurant serving true flavors of Thailand’s Northeastern Isan region.

Location:

Kiosk 2

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Website

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Meet the Chefs

  • Aniwat Khotsopa (Tong)

    Aniwat Khotsopa (Tong)

    Bryan Chunton was born into a restaurant family; his parents owned and operated Thai restaurants in the 1980’s. Chunton started working in kitchens at the early age of 12 and introduced NYC to the authentic flavors of Northeastern Thai Cuisine with the help of Chef Aniwat Khotsopha and Pei Shan Wei. Chef Aniwat hails from Udon Thani and was the chef at the Centara Grand Hotel, serving Isan cuisine. Wei, a long-time business partner, and entrepreneur, oversees the operation.

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  • Jimmy Rizvi

    Jimmy Rizvi

    Rizvi’s first restaurant, GupShup, fulfilled his dream of opening a Bombay-inspired restaurant to provide a modern Indian brand with genuine hospitality and creative cuisine. Rizvi currently serves on the board of NYC Hospitality Alliance & City Harvest’s esteemed Food Council.

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    M57_Ammi_Jimmy Headshot
  • Kim, Kevin & Stacey

    Kim, Kevin & Stacey

    Harlem Hops is the realization of years of hard work and collaboration by three friends, Kim, Kevin & Stacey, HBCU grads and business partners, who have combined their experiences in restaurant management, event production, and community service with a lifelong passion for beer.  As minority business owners and operators, the Harlem Hops team features the growing number of brewers of color on the Harlem Hops beer list.

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  • Erika Nakamura & Jocelyn Guest

    Erika Nakamura & Jocelyn Guest

    After a babymoon trip to Rome, the Amalfi Coast, and Sicily, they created Due Madre as a labor of love between two mothers. Their journey into motherhood was profoundly informed by the region’s air, water, and food and guides their approach.

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  • Maiko Kyogoku

    Maiko Kyogoku

    Kyogoku grew up in a restaurant-owning family that opened the first sushi restaurant on the Upper West Side. Her modern approach to traditional Japanese dishes reflects her multicultural heritage as a Japanese American New Yorker. Kyogoku has over 15 years’ experience running operations for Daniel Boulud and the Thompson Hotel group.

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    Maiko Kyogoku
  • Jared Howard

    Jared Howard

    Chef Jared Howard spent summers visiting his father’s family in Rocky Mount, North Carolina, or on Maryland’s Eastern shore, each of which has influenced the menu at HoneyBunny. After eating and working his way through different restaurants and cuisines, Chef Howard saw food as a means of exploring different cultures and communities. After six years in some of New York’s best kitchens, it was time to bring it back home to the Chesapeake Bay with Honeybunny.

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  • Romeo Regalli

    Romeo Regalli

    Romeo Regalli is a self-taught plant-based chef who has dedicated his career to creating delicious and nutritious dishes using only whole, natural ingredients. As the cofounder of Ras Plant Based, a company that specializes in creating vegan meals for individuals and families, Romeo has become a leader in the plant-based movement.

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  • Raymond Z Mohan

    Raymond Z Mohan

    A New York Restaurant School graduate, Executive Chef Raymond Z. Mohan apprenticed under renowned chefs such as Douglas Rodriguez. His culinary interest developed as a child shopping at the market daily with his mother for their family’s roadside stand.

    Skai was born and raised in Manhattan. She is a graduate of Brearley, University of Pennsylvania and the Culinary entrepreneurship program of the French Culinary Institute as well as the Columbia University community Business Program.

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    Pier57_VendorImages_0002s_0000_Pier57_LocalRoots_Chef
  • Anna Gordon

    Anna Gordon

    Gordon is best known for her playful diversity of ingredients and textures, some of which are secretly vegan and gluten-free. Gordon splits her time between chef and CEO of the company and is a James Beard Foundation Women’s Entrepreneurial Leadership Alumna.

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    Pier57_VendorImages_0006s_0002_M57_The-Good-Batch_Anna-Gordon
  • Dave Seigal

    Dave Seigal

    Chef Dave Seigal was the opening Executive Chef for Cull & Pistol in 2013 and is responsible for all kitchen operations in the combined Lobster Place Seafood Hall and Cull & Pistol enterprise. Several industry greats trained him, including Martin Berasategui in Spain and Charlie Palmer, Jean Georges Vongeritchen, Gray Kuntz, and David Bouley in the U.S. His culinary vision finds inspiration in a life-long love of seafood and the global breadth of his cooking experience.

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    M57_The Galley_Dave Headshot (1)
  • Pooja Bavishi

    Pooja Bavishi

    Bavishi previously worked in public policy before switching careers to focus on food. She is a 2018 Tory Burch Foundation Fellow recipient and was named one of Inc. Magazine’s Female Founders 100 in 2020. In one of her sweetest accomplishments, she won a battle on Food Network’s Chopped Sweets – her winning Agate Candy & Saffron ice cream is currently on Malai’s menu.

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    Restaurant photographer, Malai Ice Cream Shop, Lifestyle photography, Boston Food Photographer, New York City food photographer, CT Food Photographer, Commerical Food Photographer, Cookbook photographer, Morgan Ione Photography
  • Brandon and Faith Lee

    Brandon and Faith Lee

    Serving coffee, non-coffee drinks, and baked goods, the creations are inspired by flavors the Lees grew up with and incorporate both Asian and American tastes. The Lees don’t have all the answers, but invite you to join them for a good cup of coffee to figure things out together.

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  • Wilson Tang

    Wilson Tang

    Owner Wilson Tang and his team at Nom Wah at Pier 57 are making dim sum an all-day casual affair serving an assortment of dumplings perfect for sharing with friends and family. Nom Wah is a beloved Chinatown institution with a second location in Nolita that originated as a tea parlor in the 1920’s. After taking over from his uncle, Tang shifted the business to a fast-casual Dim Sum restaurant.

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    Wilson Tang
  • Fanny Gerson

    Fanny Gerson

    Fany Gerson is the chef, founder, and co-owner of La Newyorkina, a Mexican frozen treats and sweets business, and Fan-Fan Doughnuts, a gourmet doughnut shop. Fany takes great pride in representing her cultural heritage, Mexican, and religion, Judaism. Daniel Ortiz de Montellano is the founder of a Mexican-based company The FoodWorks Co., administering food and beverage facilities for the US Embassy in Mexico and more. Fany and Daniel met in 2014, married in 2016, and had their son, Gael, in 2018.

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  • Ben “Moody” Harney

    Ben “Moody” Harney

    Ben “Moody” Harney is the founder of MotherShuckers, the only oyster cart in Brooklyn. Harney was inspired by the story of Thomas Downing, “the Oyster King of New York,” and the son of freed slaves. Downing peddled oysters on Wall Street in the late 1800s and opened one of the most successful oyster restaurants of his time.

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  • Wen-Jay Ying

    Wen-Jay Ying

    A proud Asian, female-owned small business, Local Roots serves Chinese farm-to-table food using local and sustainable ingredients. Dishes are inspired by Ying’s favorite childhood foods. Local Roots hosts weekly farmers’ markets at bars/cafes throughout New York.

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