Anthony Bourdain's NYC Market Is the Stuff Foodie Dreams Are Made Of

Culinary jet-setter, author, and chef Anthony Bourdain has had New York abuzz with the promise of his newest culinary exploit, and The New York Times confirms it: Bourdain and his partners have officially subleased the main concourse and mezzanine of Pier 57, one of the largest shipping piers on the Hudson, for the chef’s hotly anticipated food market.

“Think of an Asian night market,” Bourdain said. “Eating and drinking at midnight.”

Bourdain Market is slated to open in around two years’ time, playing host to a diverse range of 100 retail and wholesale food vendors from around the globe—butchers, bakers, and candlestick makers alike, all curated under one roof by Bourdain himself. Spotted Pig owners April Bloomfield and Ken Friedman are on board to operate two prepared-food stalls, and there’s also talk of at least one full-service restaurant in the works.

The star of multiple travel/foodie-centric television series, including No Reservations, The Layover, and the current Parts Unknown, Bourdain is the modern-day figurehead for off-the-beaten-path fare. His new market will reflect his signature enthusiasm for both exotic street food and local boutique operations. Basically, it’s shaping up to be a tasting-menu joyride through the best dishes in the world. 

“If you want some fine Spanish ham and a glass of cava, you can get that,” he tells the Times. “But there will also be China Straits noodles.”

Bourdain goes on to identify the zeitgeist preoccupation with high/low cuisine. “The way people eat has changed,” he said. “They want to be at counters and communal tables. They want heat and funk and chicken wings that set their hair on fire. They’re as quick to brag about the greatest $3 bowl of laksa as a dinner at Ducasse. That’s what I want to create for New York, some place where I would want to eat. Right now, there is nothing like that.”

We’re sold. You had us at “eating and drinking at midnight.”

Head over to The New York Times to read the full story.

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