Pier 1 Food and Drink Vendors Announced

By on May 6, 2010 2:58 pm in Food, News

The four food and drink vendors for the Pier 1 portion of Brooklyn Bridge Park have been announced. Of the two most ballyhooed applicants, one, Blue Marble Ice Cream, made the cut, but Red Hook Lobster Pound didn’t. Other winners are: Manhattan-based Ditch Plains, which describes itself as a “New York-style fish shack”; Carroll Gardens’ Calexico Carne Asada, whose win may occasion a prolongation of their Cinco de Mayo celebration; and Pier 66 Maritime, which will run a “seasonal wine bar.”

More details, including a map showing “approximate locations” of the vendors (there’s no official map yet), can be found at Brownstoner.

Addendum: for lobster roll fanatics, Eater reports that Ditch Plains will be serving up their version of the New England treat. Will they be as good as Red Hook Lobster Pound’s? We’ll see. Eater also provides a link to Ditch Plains’ Drop In Menu, which is what they plan to offer at the Park.

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  • Monty

    Hah, looks like they put Blue Marble as far away from Bkln Ice Cream Factory as possible. Also, BH finally gets some decent Mexican food! Are these all going to be seasonal? I have to imagine there won’t be a lot of foot traffic in winter.

  • nabeguy

    Ditch Plains I can live with. A fairly decent lobster roll.

  • john todd

    bring the halal cart from 53rd and 6

  • juuggaloo

    awesome on all of this. vendors SO welcome. and let some of the idiots go to Blue Marble… shorter line at BICF for the rest of us!

  • GHB

    How do Blue Marble and BICF compare?

  • David on Middagh

    Anyone think the alcohol corral in front of the BICF makes that pier look tourist trappy? Me too.

  • robert

    I’ve had both Ditch Plains and Red Hook Lobster Pound’s lobster rolls. Both are good. But sad to see the Brooklyn-based vendor didn’t win. I wonder if Ditch Plain’s experience at running a day-to-day vs. weekend operation helped – or was it a pure financial decsion?

  • harumph

    @GHB – clearly a personal opinion – while both family owned, I think Blue Marble is much better than BICF (which I find is much more cloying in texture, temperature and taste). Blue Marble uses organic grass-fed cow milk – and the flavors are truly AMAZING!

  • bklynnate

    @john todd
    that would be unbelievably awesome

  • http://loureads.com Lou

    Will they be installing a zip line from the promenade to Calexico so I don’t have to suffer the long walk down there? Also will all the food places be serving booze or just the wine place?

  • Peter

    I went to Blue Marble expecting greatness and it was so so so over-hyped. I thought the flavor seemed so diluted. All “organic” means is tasteless ice cream that you can feel good about eating.

  • Pierrepont

    As someone who makes ice cream at home, I can assure you that you can have all the organic ingredients in the world, but if you use “super-pasteurized” or “flash-pasteurized” cream, it won’t be worth a damn. Only regular pasteurization will allow ice cream to have real pizazz. Maybe that’s Blue Marble’s error.

    As for BICF, several years into making my own, I’ve been able to equal their chocolate ice cream, but it’s much more work than visiting their lovely shop is.

  • juuggaloo

    BCIF is some of the best I’ve ever had — from someone who cares about ice cream. Their strawberry, in particular, is beyond amazing.

  • mommy

    glad to have Blue Marble. love BICF too but the lines are often too long for me. imagine both will have lines

  • harumph

    @Pierrepont – if you go to the Blue Marble website you’ll see they use “Nature by Nature” which is “ORGANIC – LOW TEMP PASTEURIZATION – GRASS-FED – FRESH MILK ”

    so much for that theory