For travelers who appreciate distinctive food, striking architecture, rich history and the charm of a multigenerational, family-owned enterprise, BLDG 39 in Philadelphia, Pennsylvania, offers a memorable evening out.
Housed in a 1917 wartime-era arsenal warehouse, BLDG 39 combines a shared commissary kitchen for local food vendors with flexible event space. The rustic interior and industrial aesthetic provide attractive backdrops for weddings, culinary tastings, corporate gatherings and private celebrations. The venue is owned and operated by the Weizer family: three generations who combined complementary skills—technology expertise from Brandon Weizer, carpentry from Craig Weizer and plumbing mastery from Fred Weizer—to invest in and renovate commercial real estate.
Earlier in their development, the family acquired a 50,000-square-foot property called The Atlas Building, which they transformed into a mixed-use hub with artist studios, woodshops, offices and residential units. In 2019 they sold that property and purchased BLDG 39, focusing on creating a shared culinary workspace and event destination.
Photo: Brandon Weizer (Right), Craig Weizer and Fred Weizer
The BLDG 39 facility includes approximately 2,800 square feet of shared kitchen space outfitted for professional food preparation: flat-top grills, deep fryers, commercial burner stoves, 20-quart mixers, commercial dishwashers, walk-in refrigeration and additional basement storage. These resources support local food entrepreneurs, food trucks and caterers who need a licensed, fully equipped kitchen.
On May 1, 2021, BLDG 39 launched a signature collaborative dinner that brought together Polish and Portuguese flavors from Mom Mom’s Kitchen and Cozinha. Each vendor showcased its culinary heritage in a five-course, sit-down tasting menu. The evening included a DJ, a photobooth and a live pendulum painting demonstration, creating a multi-sensory event inside the warehouse where large garage doors allowed spring breezes and music to mingle.
Featured dishes showcased a variety of textures and regional specialties: chlodnik, a chilled beet soup; bacalhau paired with potato pierogis; piri piri chicken; stuffed cabbage; and a light olive oil cake for dessert.
Chilled Beet Soup | Photo by Audrey Lee
Piri Piri Chicken | Photo by Audrey Lee
BLDG 39 continues to develop collaborative dining experiences that highlight diverse culinary voices and creative event programming. These pop-up dinners and curated tastings aim to bring communities together around food, art and culture while supporting local small businesses and food entrepreneurs.
The venue also remains available for private events, photo shoots, and corporate gatherings, offering flexible layouts and the authentic atmosphere of a restored industrial space. The shared commissary kitchen is an attractive option for food trucks and caterers seeking a licensed commercial kitchen for prep and storage.
For information on upcoming events, private event inquiries or commercial kitchen rentals, check BLDG 39’s social channels for the latest announcements and contact details.