Blue Bridge Hospitality
One of the region’s most prominent forces in the sustainable food movement, Michigan native Chef Tim Kolanko brings a distinctively simple, personalized touch to his contemporary globally-inspired cuisine at Mess Hall, the market-to-menu restaurant located inside Liberty Public Market. With a background cooking under the legendary chef Jeff Jackson at the Lodge at Torrey Pines and A.R. Valentein, Chef Kolanko learned to churn out simple, unpretentious dishes that emphasize individual ingredients that are approachable, yet refined. Honing his craft, Kolanko gained confidence in creating unassuming fare, stripping dishes of unnecessary garnishes, sauces and accoutrements to create food that focuses on simplicity, seasonality, and natural flavors. At Mess Hall, Kolanko’s “no rules” cooking approach works to compliment Liberty Public Market’s offerings. Housing all the ingredients he would need to create a daily changing menu, Chef Kolanko lets the market lead his inspiration, creating an ever-changing menu based on what is seasonally available within the market. Forging partnerships with local artisans and purveyors, Mess Hall’s menu reflects Kolanko’s ethos of cooking unassuming, fresh, interesting dishes that excite diners night-after-night.