Smoked meats from Central City BBQ, Mediterranean dishes from an offshoot of 1000 Figs and stewed oxtail from Jamaican restaurant 14 Parishes are among the offerings from the 14 food and drink vendors at Pythian Market (234 Loyola Ave.), which opens May 31.
[jump] The team behind the Central Business District food hall announced the complete list of vendors this week, which include a mix of up-and-coming pop-ups and more established brick and mortar restaurants.
The market occupies the ground floor of the historic Pythian building and is the latest in a string of multi-vendor operations to open in the city, including St. Roch Market, Central City’s Roux Carre and the recently-opened Auction House Market in the Warehouse District.
The concept for the market was developed by Lisa Brefere of the New York-based food and beverage consulting firm Gigachef. Historically, the building was a gathering place for the African-American community, and there were celebrations and meetings there during New Orleans’ early civil rights movement. Brefere said that the market space was designed to be a “ a centralized hub where food, culture, spirit and community converge."
Local architecture and design firm Eskew + Dumez + Ripple designed the 11,000-square -foot space, which seats 140 and includes high-top tables, banquettes and communal tables built by local woodworker and craftsman Matthew Holdren. Artwork from New Orleans artists includes signage by chalk artist Ashlee Arceneaux and a mural of civil rights activists A.P. Tureaud and Lucille Dejoie (who met at the rooftop garden of the Pythian Temple during the 1920s) by artist Brandan 'Bmike' Odums.
The full list of vendors is below:
Central City Barbecue (an offshoot of Central City smoked meat hub)
Fete au Fete (local food truck and original St. Roch Market vendor specializing in Southern and Creole comfort food creations)
14 Parishes (second location for Central City Jamaican restaurant)
Eat Well (offshoot of Canal Street Vietnamese food mart)
La Cocinita (local Latin food truck)
Cru (raw and cooked seafood concept from chef Marlon Alexander)
Poulet (fresh rotisserie chicken concept from chef Marlon Alexander)
Frencheeze (long-running grilled cheese food truck)
Meribo (offshoot of Covington-based wood-fired pizza restaurant)
Little Fig (offshoot of Faubourg St. John Mediterranean restaurant 1000 Figs)
Squeezed (cold-pressed juices and smoothies )
Kais (poke concept)
Roustabout (coffees, teas)
Bar 1908 (craft cocktail bar)
Prior to the market’s grand opening, the venue will offer a 50 percent discount at all vendors 11 a.m. to 1 p.m. and 5 p.m. to 7 p.m. May 25 and 10 a.m. to 2 p.m. May 26.
When market opens May 31, its hours will be 7 a.m. to 9 p.m. Sunday through Thursday and 7 a.m. to 10 p.m. Friday and Saturday.