San Diego is poised to get its first-ever food hall, a sprawling emporium of local artisans planned for Liberty Station that follows a now-familiar path paved by such iconic markets as Seattle’s Pike Place and the Ferry Building in San Francisco.
The $3 million Point Loma project is the brainchild of Coronado restaurateur David Spatafore, who is teaming with Liberty Station’s developer, the McMillin Companies, to transform a 1920s-era, warehouse-style building into an indoor-outdoor marketplace that will curate select purveyors of cheeses and salumi, butchered meats, baked goods, seasonal produce and locally caught seafood.
