Restauranteur David Spatafore is a well-known Coronado local. His Blue Bridge Hospitality has given Coronado MooTime Creamery, Leroy’s Kitchen and Lounge, Lil’ Piggy’s Bar-B-Q, Village Pizzeria, Coronado Coffee Company and, most recently, Stake Chophouse and Bar. In a 2009 interview with eCoronado.com publisher Steve Johnson, David discussed his long time connection to Coronado and the creation and opening of MooTime Creamery, the Village Pizzeria’s and Lil’ Piggy’s Bar-B-Q.
This Coronado High School grad (Class of 1989) is still brimming with ideas. His latest venture is at Liberty Station, but unlike his other projects, it is not a standalone restaurant. David is working with Scott McMillin, Chairman of the Board of McMillin Homes, to create a public market or food hall that will be abundant with local vendors. McMillin Homes is the developer of Liberty Station in Point Loma. As the McMillin website explains: McMillin is “responsible for transforming the Naval Training Center to a mixed use community.”
It is David, however, who is providing the vision and creative outcome. Think of a farmers’ market on steroids, or Pikes Place in Seattle. To understand the buzz about this place read Eater.com’s article that cites David’s project as one of the most anticipated food halls in the nation.
Coronado’s naval community may already be family with Liberty Station. It is the former Naval Training Center. The base was commissioned in 1923 and was closed in 1997. Today, it’s listed on the National Register of Historic Places. Because of its historic designation, the integrity (and the charm) of the original buildings must be maintained.
The Food Hall will provide an opportunity for diners to spend their day or evening strolling through the hall where more than twenty-six vendors will offer fresh flowers, high quality seafood, artisanal baked goods, and more. The intent is to make a space that is as iconic to San Diego as Pike’s Place is to Seattle. Construction will begin on April 1, 2015 with a planned opening in late summer or early fall.
David explained the entrepreneurial experience of the Food Hall for all involved. David explains that the Food Hall is like an “incubator for [those] who are ready to take the next step [in their business],” but aren’t ready for a full store-front business. The businesses will only have to pay rent month-to-month and provide the smaller investment of creating and equipping their own stall. David appreciates this model because he understands the amount of startup capital it takes to to launch a small business.
He also appreciates the passion and creativity that fuels a new business, especially one in the restaurant business. It is clear that he enjoys the creative outlet of creating a top quality, yet innovative, dining experience. He looks for what is needed or what is missing in a community and then strives to fill the gap perfectly. David and his wife enjoy traveling around the United States looking for inspiration and ideas. In fact, David gives the impression of being a financially savvy artist, rather than someone who is just interested in the business of running a restaurant. David says, “We never stop changing.” Given his success in creating wonderful restaurants for Coronado, the Public Market at Liberty Station promises to be a huge success. 
Yesterday evening, my husband and I decided to investigate this new space for ourselves. It’s a wonderful space — open, airy, and historic.
We had planned to have dinner at Stone Brewery World Bistro and Gardens because we understood that the restaurant and the new planned Public Market were near each other. What we didn’t realize it that they are next door neighbors. You walk right past the Public Market space to enter the restaurant.
While enjoying a delicious meal, I asked Stone Brewery manager Sam Sprague about his perspective on the opening of their new soon-to-be-neighbor, the Public Market. Sprague says they couldn’t be more thrilled. He said the new food hall will be a perfect complement to Stone Brewery for three reasons: first, both Stone Brewery and the Public Market emphasize whole, organic, artisan crafted food and drink. Second, he loves the idea of visitors strolling the Public Market and then joining them for lunch or dinner. Finally, Sprague says, Stone Brewery embraces using local vendors: “When we need tea, we just go over to [our neighbor] Point Loma Tea,” and the Public Market will offer a multitude of local options. It’s clear that having the market next door fits right in with Stone Brewery’s business philosophy.
When it opens, the Public Market is sure to be a popular destination for locals and residents alike. And for both groups, a trip to the Public Market will likely include many other fun activities and storefronts at Liberty Station, including a 46 acre waterfront park.
Some photos courtesy of Blue Bridge Hospitality
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Ann Marie Bryan
Staff Writer
eCoronado.com
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