![]() Other confirmed tenants are Mike Hess Brewing, Hopscotch, Poppy + Rose, Jay Bird’s Chicken, Pitfire Pizza, the Win-Dow, Olala Crepes, Marufuku Ramen, Mario’s Neighborhood Butcher Shop and Delicatessen, the Baked Bear and Harbor Breeze Cruises. ![]() Port officials have installed courtesy boat slips to accommodate water taxis and visiting boat owners on day trips. Full restaurant buyouts are also available Location. The Market Patio downstairs can accommodate up to 60 people and features the same incredible view. The West Harbor complex was laid out by James Corner Field Operations, the architects and urban designers behind the High Line park in Manhattan and Tongva Park in Santa Monica. Our upstairs Marina Dining Room and Marina Deck offer a spectacular view With a capacity of up to 250 people. The Fish Market’s former footprint at West Harbor will be partially occupied by Yamashiro and Sugar Factory, a trendy brasserie known for bombastic desserts and other Instagram-friendly fare. ![]() “Discussions are focused on an expedited transition to a new site.” The port is negotiating with Fish Market executives who want to build an elaborate dining venue elsewhere on the waterfront, port spokesman Arley Baker said. Owners of the popular seafood venue intend to expand and wanted more space than would have been available at West Harbor. “It’s really going to be hard and emotional to watch this go down after all the history, all the history that this building has participated in on the waterfront,” he said.San Pedro Fish Market, one of the highest-grossing restaurants in the region, will move to make way for the new development. The current location will remain open for business during redevelopment construction but when it comes time to relocate, he says it will be tough. Ungaro plans to quadruple the 55,000 square foot complex, double his seating capacity and create a multi-level restaurant. He is eyeing a new location near Berth 93 in the Port of LA and signed a 66-year lease. “Now we’re at the point where the final phase of the project will basically take place where we are located.” Ungaro wants to expand the market and says there wasn’t enough space to do that in the redevelopment plans. “We would prefer not to lose the spot we are in but this has been under redevelopment for about a decade,” he said. Ungaro says he was forced to furlough most of his 400 employees but the business survived by shipping seafood direct to customers, allowing them to order food through delivery apps and offering an affordable seafood plate that feeds four people for under $20.īut he is about to embark on his biggest challenge yet - moving the market from its longtime home on the waterfront in the West Harbor. Expansion plans include quadrupling its space to 200,000 square feet, doubling seating capacity and creating a multi-level restaurant.The market and restaurant is preparing to eventually move from the West Harbor, which is undergoing redevelopment, to another spot on the waterfront in the Port of Los Angeles where Ungaro can expand.He started working in the family business - which was started by his grandfather - at the age of 12.Michael Ungaro, CEO of San Pedro Fish Market and Restaurant, is leading the 65-year-old company through the pandemic by making changes such as shipping seafood direct to customers and offering meals through delivery apps.
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