Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
All Good Things Market Single-stem blooms set in apothecary bottles offer a warm greeting as patrons step into All Good Things. Make your way past Polux Fleuriste's flower stall to peruse the food options in this pleasantly unpretentious TriBeCa market designed by owner Kyle Wittels. At about 2,000 square feet, it's cozy in comparison to the city's other food halls, which makes it all the more charming. The market opened in 2012 with a cast of food vendors, but has since evolved in response to demand for grocery-driven stalls offering cheeses, vegetables, seafood, and more, which are now man- aged in-house. Downstairs in the basement is Le Restaurant, offer- ing a prix fixe tasting menu by chef Ryan Tate, formerly of Savoy. Upstairs in the market and sunlit cafe, visitors will find prepared foods from Tate's kitchen, along with specialty ingredients and pro- duce also used at the restaurant. Berg'n A new venture led by Brooklyn Flea and Smorgasburg co-founders Eric Demby and Jonathan Butler, Berg'n opened this past spring in Brooklyn's Crown Heights neighborhood. Think of it as a Smorgasburg-inspired food court offering a few of the market's top brands, like Asia Dog, Mighty Quinn's, Pizza Moto, and Ramen Burger, but with expanded menus that will keep locals coming back for more. Plus beer. The 9,000-square-foot space includes seating for more than 300, an outdoor courtyard, an event space, and a cafe serving local specialties from Choice Market, Dough, Blue Marble, Kelvin Natural Slush Co., and Brooklyn Soda Works. The highlight here, though, is the beer list, curated in partnership with Brooklyn Brewery's Garrett Oliver. Exclusive offerings from the brewmaster will be on tap, in addition to a variety of seasonal and craft beers. Berg'n will serve as a cool version of a corporate cafe for the 140,000-square-foot office complex in which it's housed, says Demby, but will also be a neighborhood hub for good food and drink seven days a week. "It's the kind of place that's accessible for lots of people," he says. VETERAN VENDORS The city's tradition of public food markets lives on in these thoroughly modern incarnations, which have become travel destinations in their own right. Chelsea Market (chelseamarket.com) offers high- end shopping alongside iconic bites, such as the Lobster Place's steamed lobster, Jacques Torres' chocolate chip cookies, and Sarabeth's baked goods; plus, the High Line, an elevated park planted atop an abandoned train track, starts its 15-block stretch just around the corner. Grand Central Market (grandcentralterminal.com/market), located in historic Grand Central Station—a landmark attraction itself— houses a corridor of stalls featuring legendary New York City purveyors, including Murray's Cheese and Zabar's. For a less touristy experience, visit Essex Street Market (essexstreetmarket.com), which opened in the 1940s as the answer to pushcarts crowding the bustling Lower East Side; there you'll find fresh and packaged gourmet goods, from the cheeses of Saxelby Cheesemongers and bagels of Davidovich Bakery to the Swedish sweets of Nordic Preserves and ice cream of Luca & Bosco. All Good Things store tour 134 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com storeTour-FoodHalls.indd 134 6/4/14 2:47 PM