Liberty Public Market, the ever-dynamic food hall at Liberty Station, has a revamped roster of vendors — and a hold-up of a high-profile project from Carlsbad sushi chef Rob Ruiz.
Ruiz, the sustainable seafood star and executive chef/owner of Carlsbad’s The Land & Water Company, is in a holding pattern for his hand-roll project Hold Fast. A market spokeswoman attributed the delay in the much-anticipated booth’s debut to construction issues. A peek behind plastic sheets recently revealed a near-empty space. It replaces Fishbone Kitchen, which sold fresh seafood and had a raw bar counter. Ruiz, The San Diego Union-Tribune’s 2016 Chef of the Year, is the most celebrated San Diego County chef to be associated with Liberty Public Market. No opening date for Hold Fast has been announced. “In the interim, the space will host an artisan day cart and provide additional seating for market visitors,” a spokeswoman said. (More seating will also be made available elsewhere in the market, she added, as will private event space.)