Public Market Emeryville is delighted to announce a recent flurry of activity. Minnie Bell’s Soul Movement recently opened, serving fried chicken, mac ‘n’ cheese, gumbo and other dishes popularized through its food truck and catering business. We also recently announced two distinct barbecue concepts expected to open later this year: Korean-inspired NabiQ and southern-style Pig in a Pickle. Additionally, construction of the new Shellmound Street recently finished, offering easier passage to offices, retail, eateries, and the new parking garage that comprise the mixed-use Emeryville project.
A graduate of the nonprofit incubator La Cocina, chef-owner Fernay McPherson is operating Minnie Bell’s Soul Movement from a short-term stall at Public Market. Recently named a Rising Star Chef by the San Francisco Chronicle, Fernay McPherson learned to cook from her late grandmother Lillie Bell and great aunt Minnie. Using family recipes, Minnie Bell’s menu offers up delicious home-style food, combining soulful flavors and southern comfort.
“After five years of struggling to find a brick and mortar location for Minnie Bell’s, I’m thrilled to open at Public Market,” says Chef Fernay. “My ultimate goal is to open in San Francisco’s Fillmore district, where I grew up, and this opportunity at Public Market will help me build my fan base and earn revenue that I can put towards a permanent home for Minnie Bell’s.”
Minnie Bell’s is the second purveyor that CCRP has worked with to provide affordable kiosk space through its ongoing relationship with La Cocina. The first tenant from La Cocina, Nite Yun, established her Cambodian eatery Nyum Bai at Public Market and subsequently opened a full-service restaurant in Oakland.
“A central part of La Cocina’s mission is to lower the cost of entry to help food entrepreneurs transition from informal business settings to more formal ones. That’s exactly what Public Market is helping to make possible, offering opportunities for Fernay and Nite to grow and establish themselves,” noted Caleb Zigas, Executive Director of La Cocina. “And the Food Hall’s a great place to grow, in the midst of all these other unique food entrepreneurs, in a real community.”
Minnie Bell’s follows the February opening of the taqueria C CASA. The addition of NabiQ and Pig in a Pickle and the forthcoming Public Bar will bring to 17 the number of purveyors in the Food Hall. Public Market will be the second outpost of the Korean barbecue spot NabiQ, with its original eatery in San Jose. NabiQ is from the same family that owns Sorabol, a Bay Area-wide chain previously located at Public Market. Public Market also will be the second location for Pig in a Pickle, which serves fresh-smoked meats, house-made sauces and sides at its location at Town Center Corte Madera.
Public Bar will open this summer serving handcrafted cocktails, wine and beer. With C CASA’s menu soon to include made-to-order hot breakfasts, craft beer and specialty wines, in addition to lunch and dinner, the food hall will be hopping morning, noon and night.
“We’re thrilled to not only welcome such talented chefs to the Food Hall, but also to continue helping a great community organization like La Cocina,” said CCRP Senior Vice President Tim Bacon. “Now with the road barriers gone and the parking garage in, we welcome everyone to enjoy the friendly and delicious experience that is Public Market.”
With Minnie Bell’s Soul Movement now open, two new eateries freshly inked and road construction complete, the Food Hall is hopping. #deliciouslyreinvented