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  • Market 57

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  • Market 57

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  • Market 57

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Hours

Monday-Sunday
11:00 a.m to 8:00 p.m.
Kiosk hours may vary

Contact

Leasing Inquiries
Private Event Bookings

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.
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Ammis Food

Indian Homestyle Cuisine

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Japanese Cuisine and Karaage

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Specialty Coffee Shop

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Italian Food and Wine Bar

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Good Food for Good

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Craft Beer Bar

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Korean Bibimbap Bar

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Chinese Snacks and Bubble Tea

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Island BBQ + Seafood

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Traditional Mexican Cuisine

Mothershuckers Food

Cajun Cuisine and Raw Bar

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Chinese-American Dim Sum

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Mediterranean and Middle Eastern

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Lobster & Shrimp Rolls

Zaab Zaab Food

Northeastern Thai Cuisine

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

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 The James Beard Foundation is a fast-casual concept that brings the Foundation’s Good Food for Good® mission to life through chef-crafted food and beverage offerings.

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

Little Banchan Shop

Created by Chef Hooni Kim of restaurants Meju and Danji, Little Banchan Shop is a Korean specialty food store focused on high quality ingredients made in small-batches on-site in Long lsland City.

Location:

Kiosk 3

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Website

Local Roots

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.

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

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

Sahadi’s

Established in 1895, Sahadi’s is an old-world place to discover new tastes. Offering Mediterranean and Middle Eastern cuisine, Sahadi’s offers specialty dishes with imported ingredients.

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

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

  • Wen-Jay Ying

    Wen-Jay Ying

    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.

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  • 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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  • 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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  • 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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  • 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
  • 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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  • Chef Hooni Kim

    Chef Hooni Kim

    Chef Hooni Kim trained at Daniel and Masa before opening Danji, the first Michelin-starred Korean restaurant in the world. Last year, he earned another Michelin star for Meju, his new Korean fermentation restaurant inside Little Banchan Shop, a retail Korean ingredient and prepared foods boutique in LIC, NY.

    Chef Hooni is the author of My Korea: Traditional Flavors Modern Recipes published in 2020 by W.W. Norton. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that feeds and trains orphans to become cooks.

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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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  • 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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  • 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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  • Christine Sahadi Whelan

    Christine Sahadi Whelan

    Christine Sahadi Whelan is the culinary director of Sahadi’s and a fourth-generation co-owner. Designated a James Beard America’s Classic and New York State Historic Business, the original store is located at 187 Atlantic Ave, Brooklyn, and is the city’s longest continually operating specialty food store. Christine is the author of the award-winning Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients. A graduate of NYU with a Degree in Finance and International Business, she also trained at the Institute for Culinary Education. Follow her on Instagram @christine_is_cooking.

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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
  • 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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  • 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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