And what would a boutique hotel be without a mezzanine-level “specialty foods marketplace and education center”? There’s no need to fear, though, that hackleback caviar will totally erase the aroma of the daily catch from South Street. According to Robert LaValva, who’s trying to start an enclosed seasonal marketplace for local purveyors at South Street Seaport, the Maritime Building’s opulent mezzanine will leave plenty of room for the butchers, cheesemongers, and other vendors near the Seaport’s buzzing apartment scene. “Whatever this is,” says LaValva of the Poulakakos effort, “it’s not going to be selling carrots.” —Alec Appelbaum
Earlier: South Street Seaport: Some Fresh Food With Your Towers?