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Port of Call Food + Brew Hall owner Ryan Kaufmann told the City Paper in June that his new 10,000-square-foot food hall, located in the space previously occupied by Bubba Gump Shrimp Co., would have the right balance of healthy offerings alongside heavier comfort food options. After announcing his primary vendors, Kaufmann, who also co-owns The Shelter Kitchen + Bar, appears to be delivering on that promise. 

Set to open in mid-October, Port of Call’s four primary food stalls will be occupied by Bapkó Grill House, Bok Choy Boy, Empire Oyster and Palmira Barbecue. An acai bowl vendor will also set up shop at the hall, and patrons will be able to grab drinks at one of three bars.  

Bok Choy Boy owner Set Sison | Ruta Smith

Empire Oyster will operate an “Oyster Temple” inside Port of Call, and outside in the courtyard, Empire’s “Raw Lab” will feature what its calling “the world’s only omakase raw bar experience.” Bapkó is the brick-and-mortar iteration of David Leon’s My Big Fat Greek Trailer food truck, and Bok Choy Boy is the extension of owner Set Sison’s hit pop-up, which serves riffs on traditional Korean, Filipino and Thai favorites.  

Sustainable Texas-style barbecue pop-up Palmira Barbecue will also join the hall, owner Hector Garate confirmed to the City Paper. During the week, Palmira will serve Peculiar Pig whole-hog sandwiches, Nashville hot chicken sandwiches and a double patty burger, while the weekends will be reserved for more “hardcore barbecue items” — think smoked brisket, sausage and beef cheeks. 

Palmira Barbecue sausage | Provided

“I’ve been talking to [Kaufmann] since before my first pop-up [in July],” Garate said. “The main thing is that we’re serving sustainable fare — we’re not cutting any corners. This is going to be proof of concept.” 

A firm opening date for Port of Call has not yet been set.