One of the most exciting new dining concepts to arrive on the Lower East Side culinary front is The Market Line- an expansive, bazaar-like marketplace and grocery running three city blocks along Broome Street located within dynamic mixed-use neighborhood Essex Crossing. The first phase which is currently open has brought together an eclectic mix of more than 30 locally-sourced vendors and restaurants which reflect the diversity, character, culture and grit of the LES and the generations engrained in its urban fabric. Once complete in 2021, the 150,000-square foot Market Line, comprising more than 100 food, art, and music vendors, will be the largest market in New York City and one of the largest in the world. This truly unique dining collective pays homage to the Lower East Side and it’s melting pot of cultures and cuisines.
One of the signature restaurants to open in the Market Line which resides at the lower level of the entertainment multiplex on the South East corner of Essex and Delancey is Essex Pearl – a market & kitchen concept serving an eclectic mix of seafood infused with global flavors. Though the upstairs market closes at 8 pm, the restaurants below are open until 10 pm Sunday through Thursday and 11 pm on the weekends.
Bringing tide to table, Essex Pearl was born out of family-run fishmonger business Aqua Best, which has been supplying seafood to some of New York’s premier dining establishments for over 30 years. Now, siblings Steven, Freeman and Lina Wong debut their own eatery using the same principals and products as their family business, inspired by their love of travel, the coastline and extraordinary seafood from around the world. With their unique stance as immigrants and travelers along with leveraging their global network of fishermen, they look forward to offering New York City an eclectic mix of exotic seafood. With the option to shop the market for high quality products to cook at home, order casual to-go items or sit down for a fine dining experience, Essex Pearl is committed to not only curating the highest quality seafood but also highlighting each piece of seafood through innovative dishes from the kitchen.
The worldly menu is skillfully crafted by Executive Chef Bun Cheam, previously of Talde and Commerce, who uses international ingredients and flavors heavily influenced by seafood served at market-eateries around the world, from Latin America and Europe, to Asia and Africa. Using the freshest seasonal seafood, Essex Pearl’s seasonal menus will transport guests to the origin of their offerings – from Maine and Prince Edward Island, to Spain and Japan. Intended as small plates to share, the offerings range from a raw bar with uni, clams, ten types of oysters and six accompanying sauces including an inventive and refreshing Spicy Pickle Ice, unique to Essex Pearl. Boasting three styles of lobster roll, the menu includes classics like The Connecticut, and The Maine, as well as the restaurant’s signature Spicy Essex Bao. Additional menu highlights include composed dishes such as Mahi Mahi with kabocha squash puree, mushroom jus, pickled shallots, and licorice herbs; Curry Fish Fry with a whole Porgy butterflied and rubbed with a curry spice-garam masala; Monkfish Liver Croquettas served with a gochujang aioli.
The beer and wine program carefully curated by General Manager and Certified Sommelier Nicole Walko is characterized by a diverse array of both national and international wines with a spotlight on smaller producers from both the east and west coast regions of the United States – all of which perfectly complement seafood. Highlights include a 2016 Riesling, Petit Manseng blend from Shenandoah Valley, Virginia, an Arneis, Dolcetto, Barbera 2018 Cuvee from California, as well as a 2017 Palomino, Pedro Ximenez blend from Spain.
Designed by ACHI Design in collaboration with Market Line architect and designer Formactiv, Essex Pearl is split between a seafood counter and sit-down restaurant. The open kitchen format and raw bar allow for guests to interact with the culinary team throughout their experience.
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