Economy Candy, Supermoon Bakehouse, and Alleva Dairy: These are among the notable names who’ve recently come to Chelsea Market, Market–with the latter two set to open soon –furthering the iconic food hall’s reputation as the West Side’s gastronomic go-to.  Add to those new arrivals concourse mainstays like Amy’s Bread, Creamline, and Dickson’s Farmstand Meats, and even the most selective foodies will find they’ve got a very full plate, indeed.

Good thing, then, that Chelsea Market’s new kid on the concourse is NYC housewares brand Fishs Eddy, whose sturdy and durable plates come in a wide variety of colors and designs. Ditto for the rows and rows of restaurant-grade cups, mugs, bowls, utensils, and other sturdy kitchenware fare.

Since 1986, Fish Eddy has lured legions of customers to their packed-to-the-gills flagship store (30 of those years spent at the current Broadway & 19th St. location).  The store quickly became a brand by virtue of its eye-catching product designs, which continue to range  from no-nonsense functional to quintessentially quirky. (And kudlos to ownership for knowing how to dance on the razor-thin line that keeps “quirky” from descending into the lesser state known as “whimsical”). The Chelsea Market location, ownership assures us, “will carry forward that spirit, offering a curated assortment of the brand’s signature housewares and gifts.”

A promising promise, indeed—and yet, certain questions remain; questions we recently posed to Fishs Eddy CEO Daniel Yadgard, whose answers yielded the below Q&A.

Scott Stiffler, for Chelsea Community News (CCNews): You recently expanded for the first time, with a retail presence in Brooklyn. Why was Chelsea Market chosen for your third brick and mortar location?

Daniel Yadgard, CEO of Fishs Eddy (Daniel):  When I joined the brand, it was one of the first opportunities I explored. Aligning Fishs Eddy with such iconic restaurants and food purveyors felt like a perfect fit. From a branding and aesthetic standpoint, I couldn’t imagine a location more in tune with Fishs Eddy’s identity. Additionally, this smaller footprint provides an exciting chance to experiment and see how Fishs Eddy can adapt as we continue to expand.

CCNews: Regarding the Chelsea Market location: Is there anything about the customer base and/or popular items that distinguishes this still-young store?

Daniel: As you mentioned, the store is still quite new, being less than 60 days old. We’re seeing a lot of foot traffic, predominantly from tourists, which was expected. However, we’re eager to attract more locals and show them that Fishs Eddy is their go-to destination for tabletop essentials. Chelsea Market is home to some of the finest butchers and fishmongers around, and we want those customers shopping for dinner to know they can complete their table with items from Fishs Eddy. We also want the restaurants in the neighborhood that Fishs Eddy is a resource for them. We’ve always been a great outlet for restaurants to get what they need quickly.

CCNews: “Collaborated with 61 designers” is one of many factoids in the “About” section of your website. Details, please, about a longtime designer whose items are still in stock, and also talk about one of the most recent collaborations… and what, exactly, does a collaboration entail?

Daniel: Those factoids on the website are mostly rough estimates. After 40 years, it’s easy to lose track of details like that. That said, the brand has likely collaborated with far more designers than listed. In fact, we have three exciting new collaborations set to launch in the next 60 days.

CCNews: I’ve been a customer at the Union Square location since 1997, and one constant aceross all items has been the sheer volume; the density and the implied durability that comes with itooor am I commonOne element com,mon quality among all of your offerings has always been the sheer density; the volume and durability of the product–or am I imagining that?

Daniel: You’re absolutely correct. Fishs Eddy has always been committed to delivering exceptional quality. Much of our inspiration comes from now-defunct American factories that thrived decades ago. Our tabletop dinnerware is designed to be chunkier, stronger, and of superior quality. Most of the factories we partner with specialize in hospitality-grade products, which are a step above standard consumer-grade items. In the coming months, we’ll be introducing a program that emphasizes this commitment by offering a long-term quality guarantee on our products. This initiative isn’t about driving sales—it’s about showcasing the exceptional craftsmanship behind our items. While the brand often embraces a playful tone, we want to make it clear that we take quality very seriously and proudly stand behind our products.

CCNews: Of what’s to be found at Fishs Eddy locations in Union Square, Brooklyn, and Chelsea Market: What’s common to all locations, and are there offerings unique to any particular location?

Daniel: Each store carries items unique to its location. Currently, the differences are minimal, as the Chelsea store is just 60 days old and the Brooklyn store only 9 months old. Over time, we plan to expand these distinctions to create unique experiences and product assortments for each location. While our New York stores will likely remain largely similar, we aim to introduce elements tailored to each neighborhood. For Chelsea Market, we’ve adopted a diverse approach (to start) to assess customer preferences. As we learn more, we’ll make adjustments to differentiate this store further.

Fishs Eddy Chelsea

At Chelsea Market (Main Concourse; Ninth Ave. & W. 15th St.)

Open Monday-Saturday, 10am-8pm / Sunday, 10am-6pm

Social: @fishseddy  |  Website: Fishseddy.com

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