The concept of the Fish Pier promotes a controlled mixing and separation of thermal zones. Hot and Cold zones are physically and visually distinct, connected by “mixing” zones where boundaries are invisible.  Thermal zones approach equillibrium as occupants ascend the building. Merchants are alloted a stall in the main market space to democratically spread local and commerical business. The market capitalizes on the rising popularity of indoor food halls and bespoke public dining experiences.