Chef and television personality Franklin Becker brings brings his talent to multi-concept food hall Manhattanville Market, opening officially to the public Friday, June 25 at the Jerome L. Greene Science Center within Columbia University’s new West Harlem campus (3229 Broadway at 130th Street – 1 train to 125th and Broadway).
The original, culturally diverse culinary offerings include Chef Chris Scott’s Butterfunk Biscuit, and three by Chef Franklin Becker: Benny Casanova’s, Shai Hummusiya, and The Botanist. Two of the brands currently exist as ghost kitchens in Manhattan, with Columbia University providing the first sit-down restaurant location for them to call home.
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 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, a living salad concept, provides healthy and exciting combinations of freshly made veg-forward creations.
Butterfunk Biscuit, run by Chef Chris Scott provides a variety of sandwiches, served on a biscuit recipe passed down by over four generations. 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.
A community haven for Columbia University students, the food hall is also open to the public, providing an exciting new addition to the neighborhood. Making the space accessible, affordable, and welcoming for all was an important aspect to Becker from day one. “This project is very exciting for me, as is the ability to partner with such a prestigious university to bring diverse food concepts to the area,” said Franklin Becker. “It has been a long time in the making and I feel we are poised to make a big impact on the neighborhood which is equally as rich and diverse.”
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.
Learn more at manhattanvillemarket.com.
