A new foodie endeavor has opened its doors in New Orleans’ Pythian Building. The Pythian Market Food Collective has become a gathering space for anyone and everyone that features local food purveyors, a fast craft bar, and retail vendors.
Since its opening in May 2018, Pythian Market has made itself a one-stop destination with an impressive variety of cuisines and drinks to try that accurately represent the diverse culinary landscape of New Orleans.
The market is located in the historic Pythian Temple in New Orleans’ Central Business District at 234 Loyola Avenue.
The temple was originally commissioned by the Colored Knights of Pythias in 1908, and it has been an “integral role in New Orleans’ early civil rights movement and was a place where the African American community congregated and celebrated,” according to Lisa Brefere, founder of award-winning F&B consulting firm Gigachef and curator of Pythian Market.
Brefere’s, and staff’s goals were to recreate this early notion of a gathering place. They wanted to reuse the Pythian Temple for its original purpose, and they have done this by creating a centralized hub of food, culture, spirit, and community.
The food collective has a wide assortment of different eating places that feature locally-sourced purveyors who strive to consistently incorporate fresher and lighter ingredients and flavors.
The 14 independent vendors range from local brands that have a following, to up-and-coming new food concepts that seek to push the envelope of comfort food.
The unique offerings at Pythian Market include crawfish poutine from a Southern-meets-Louisiana comfort food spot Fete au Fete, the Hanover – oxtails stewed in a rich brown gravy with carrots and potatoes – from 14 Parishes Jamaican Restaurant, Eat Well’s Vietnamese banh mi and phoritos (pho burritos), and cachapas – Venezuelan stuffed corn pancakes from La Cocinita.
La Cocinita has also been featured on CNBC’s Restaurant Start-Up, Food Network’s Eat Street, and the Cooking Channel’s Taco Trip.
One chef is taking center stage at the new Pythian Market. Chef Marlon Alexander has brought two fresh ideas to the food collective: Cru – raw and cooked specialty seafood dishes including tempura fried Gulf oysters – paired with craft cocktails and wines, and Poulet – fresh sustainable cuisine with an emphasis on locally-sourced rotisserie chicken.
Even those who are a little more conservative with their food choices will find something at the Pythian Market. Gourmet grilled cheese sandwiches from Frencheeze, wood-fired pizzas from Meribo Pizza, and traditional Southern barbecue from Central City BBQ are sure to cover the bases for anyone who’s not looking to stray too far into the unusual.
Craft drinks can be found at various locales throughout the market. Bar 1908 is the perfect stop for fast craft cocktails, local beers, and seasonal frozen beverages.
The Pythian Market is 11,000 square feet with 140 seats and combines contemporary and rustic themes that are reminiscent of the history of the building.
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