Upcoming food hall St. Roch Market officially debuts today, April 10, in what is certain to be the biggest spring opening in New Orleans. Not only does the return of the market mark an important milestone for the community, but the business also solidifies St. Claude Avenue as the city's newest street of dreams when it comes to dining.
When the doors open, thirteen vendors will serve up everything from African food to oysters. This week, in anticipation of the opening, Eater NOLA talks to each of the lucky thirteen on what to expect at their counter, and what they're most excited about at the new St. Roch Market.
Up now, Dylan Maisel, whose brings cold pressed juice, vegetarian dishes, fresh salads seaweed from Oregon, turmeric shots, and more healthier retail items to Juice NOLA.
What all will you be offering at St. Roch Market?
Fresh cold pressed juiced, which is a little different than a regular juice. There's a lot more enzymes, minerals and vitamins. It's more alive than other juices, I guess you can say. I'll also be offering fresh salads—about 7 at a time. A lot of seasonal salads. I'm right next to Keenan at St. Roch Forage, so I'll be using a lot of her produce, and she sources from within 200 miles. More novel things sometimes like acai bowls, spring rolls, small plates. My theme is just fresh foods that are more alive than cooked. Clean food that's accessible. I will serve organic chicken and shrimp too, and smoothies.
What's one dish that you're most excited to offer and why?
This new kale salad. I use dark kale, like a lacinado, and make a really acidic vinaigrette so it almost cooks the kale, softens it up. You also have the real saltiness of Pecorino and Parmesan Reggiano for tartness. And then some toasted pumpkin seeds and pine nuts. Something about the combination makes just an incredible salad. I've also been using a lot of turmeric, so I'm going to have turmeric shots.
What does St. Roch Market mean to you? Why did you apply for a vendor spot?
To me, I hope it's a place of community gathering. People can come in and enjoy themselves. It's a great platform for so many to display their products. Also, it's an interesting part of the evolution of New Orleans. This area is very delicate. I think St. Roch Market will steady the community, and I'm excited to be a part of it. New Orleans has a strong history of food culture, and a lot of the food is very heavy. I wanted to bring some food that's a little more high energy and clean.
What other vendor are you most excited about?
I'm really excited for Tunde. He's always in the kitchen. I've been here very late at night, and Tunde always goes later. He is just cooking away. Just the ingredients he uses are so foreign to me. He uses a lot of African ingredients I've never heard of. It's really rich flavored, and it's incredible.