Renowned chef and television personality Franklin Becker brings his talent to a multi concept food hall Manhattanville Market now open at the Jerome L. Greene Science Center (3227 Broadway, New York, NY) within Columbia University’s new West Harlem campus.
Manhattanville Market Columbia Concept
The four initial, culturally diverse culinary offerings include Butterfunk Biscuit run by Chef Chris Scott; Mediterranean-inspired Shai Hummusiya; Sicilian pizzeria Benny Casanova’s; and new living salad concept, The Botanist.
All restaurants will be open 11AM to 8PM daily for take-out, delivery, and dining in.
The food hall was designed to provide an exciting addition of fresh and affordable dining options for the local community.
Butterfunk Biscuit
Butterfunk Biscuit, run by Chef Chris Scott provides a variety of sandwiches, served on a biscuit recipe passed down by over four generations.
Shai Hummusiya
Shai provides Mediterranean and Israeli inspiration, in the form of hummus, falafel, chicken shawarma, and vegetable dishes like Chickpea Stew and Parsley Salad. Bold flavors and spices lead, while the dishes stay light yet satisfying.
Benny Casanova’s
Benny Casanova’s is a brand Becker first developed as a ghost kitchen in Philadelphia last fall, specializing in Sicilian Pizza – ten-inch square pies with a crispy crunchy crust.
The Botanist
The Botanist, a living salad concept, provides healthy and exciting combinations of freshly made veg-forward creations.
Combined, they represent a range of flavors and draw from the vast variety of cultural inspiration found throughout the five boroughs of New York City and beyond.
Manhattanville Market Columbia Interior
A community haven for Columbia University students, the food hall is also open to the public, providing an exciting new addition to the neighborhood.
Street level, with floor to ceiling windows, the space remains open, airy, and inviting for all who pass by.
Designed by Glen Coben of the award-winning architecture & design firm, Glen & Co Architecture, the space was created on Chef Franklin Becker’s promise to deliver innovative and accessible food in a bespoke environment that highlights its distinct culinary offerings.
Constructed with care, Manhattanville Market provides wheelchair accessible seating in multiple locations of the hall, as well as stadium-style accommodations allowing groups to gather, or individuals to grab a quick bite in comfort.
Farm Shelf grow shelves also provide greenery in the space with fresh herbs for the restaurants to utilize.
A full-service Spanish tapas restaurant, Oliva, will join the fast casual brands in the space later this fall, bringing a full drink menu and cocktail service led by Eamon Rockey.
Seasonally, the space will include the addition of a bazaar with local vendors selling their artisanal products, farm-fresh produce, and other ingredients.
With plans for guest chefs, speakers, and pop-up events throughout the year, the food hall allows for a thriving atmosphere and engaging collaborative space for students, guests, and the local community.
For more information, visit www.manhattanvillemarket.com
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