To Market, To Market: 9 Top Restaurants with Markets for When You Need to Grab + Go

Sometimes you want to sit and savor a meal at a restaurant; other times you just want to pop in to grab a bite to go or a few specialty ingredients to elevate a home-cooked meal. Thanks to innovative restaurateurs, you can now do both. These enterprising eateries are complemented by onsite bazaars brimming with freshly made foods, premiere wines, and hand-selected collections of boutique brand gourmet goods. Here are nine top restaurants with markets that make dining out and stocking up a breeze.

Il Buco Alimentari & Vineria, New York City
The market at the front of this delizioso eatery brims with imported Italian specialties. There are plenty of housemade goods as well, including just-baked breads, salumi and chef Joel Hough’s personal salt blends for grilling poultry, pork, fish, and steaks. Looks like it’s time to mangia. [Photo by Noe DeWitt]

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CUCINA enoteca, Newport Beach, California
Like the lights? Coveting that chair? You can purchase almost every design element in the place directly from the restaurant. If you’re just in the mood to dine and sip wine, you can take home any of the 250+ vintages on the list or anything on the menu, plus a variety of specialty goods.

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Centrolina, Washington, D.C.
Meaning “little center” or “the junction,” chef-owner Amy Brandwein’s new osteria-mercato is nestled at the heart of the recherché CityCenterDC development. Walking in to the market area, you’ll be greeted with shelves decorated with cookie cutters, pasta makers, and a fetching white and blue porcelain piggybank Brandwein has owned since childhood. “He’s my cute little watchdog, keeping an eye on the cash,” she says. The space is stocked with plenty of prepared foods, wine, Italian imports, and fresh produce, including hard-to-find mushrooms, such as morels and chanterelles. [Photo by Greg Powers]


Rossopomodoro, New York, New York
The back wall of the Neapolitan eatery is consumed with a virtual pantry of Italian ingredients. Expect to find San Marzano tomatoes, Caputo flour, artisanal dried Alfeltra pasta from Gragnano, and black truffle salt. To wash it down, there are bibite (Italian sodas) and plenty of vino.

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Heirloom Tomatoes: 24 Chefs Share Their Favorites

Sure, the end of August signals that summer is almost over, but it also heralds the height of heirloom tomato season across the nation. There are a seemingly endless number of varietals of heirloom tomatoes from which to choose, including Black Krim, Hungarian Heart, and more (and endless debate as to what constitutes an heirloom tomato, which we won’t get into here). To narrow down the field we asked chefs to share their favorites and showcase how they’re serving what is arguably the most delicious ingredient of this year’s harvest.

Philippe Bertineau, Benoit, New York, New York
“Deliciously flavored Sun Gold, Red Currant, and Green Zebra heirloom tomatoes pack more sweetness.”
Order them in: The heirloom tomatoes from Eckerton Hill Farm with red onion, basil, sherry vinegar, and olive oil.

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Eric Brennan, Post 390, Boston, Massachusetts
“We are now getting our heirloom tomatoes from Kimball Fruit Farm in Pepperell, Massachusetts. Owners Carl and Marie Hills grow some great tomatoes, especially the Black Prince, Pink Brandywine, and Green Zebra. After they did some research on other areas that were growing heirlooms, they started their own in 2004 and soon became the award-winning growers of heirloom tomatoes and cherry tomatoes in the state.”
Order them in: Kimball Fruit Farm’s heirloom tomatoes + charred sweet corn with griddled halloumi, fig balsamic, and purslane pesto.

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Matt Christianson, Urban Farmer, Portland, Oregon
“At Urban Farmer, we grow heirloom tomatoes on the restaurants’ rooftop garden. My favorite variety is the Indigo Blue Berries tomato because of its rich, dark color and because they are high in anthocyanins, which protect against a myriad of human diseases.”
Order them in: The heirloom tomato salad.

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Kevin Cuddihee, TWO, Chicago, Illinois
“In-season tomatoes are one of my favorite ingredients, green zebras have a great natural acidity that goes great with burrata, and the red onion basil vinaigrette rounds out the dish nicely. We like to let the ingredient shine on the plate and in- season heirloom tomatoes are the perfect star.”
Order them in: The Green Zebra tomatoes with burrata cheese, Vidalia onions, and red onion-basil vinaigrette.

Heirloom TWO Green Zebra Heirloom Tomato Salad

Laurence Edelman, Left Bank, New York, New York
“Any heirloom tomato that is perfectly ripe is going to be the best tomato you’ve ever had. There are a few that are particularly beautiful. There’s an heirloom tomato that is shaped like a heart called Hungarian Heart. It’s a good mix of flesh and juice and they’re really big and cool looking. Sometimes they are so big that one tomato could be a light meal.”
Order them in: The heirloom tomato salad with Spanish goat cheese and marinated eggplant.

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Michael Ferraro, Delicatessen, New York, New York
“The Cherokee Purple are my favorite because they’re very plump, juicy, and large in size. Plus, they’re very flavorful and taste a bit less acidic than other heirloom tomato varietals.”
Order them in: The heirloom tomato + burrata salad with green olive pesto and focaccia croutons.

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Michael Goodman, Four Seasons Hotel Las Vegas, Las Vegas, Nevada
“I like the versatility of Brandywine tomatoes. This sweet tomato has a pinkish flesh and a wonderful acidity that is great for salads. Seared or grilled, they work very well with a nice, cold pressed extra virgin olive and sea salt and paired with a sexy white wine.”
Order them in: Zucchini “spaghetti” with zucchini pesto and heirloom tomato tartare.

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Todd Kelly, Orchids at Palm Court, Cincinnati, Ohio
“I prefer the smaller Black Cherry heirloom tomatoes because they are sweet and juicy with a more moderate acidity, making them very versatile. “
Order them in: The heirloom tomato and mozzarella “balloon” caprese salad with saffron tomato gelée, pickled onion, arugula, and shallot lavosh.

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Michael Kornick, mk, Chicago, Illinois
“I love Brandywine tomatoes because of their rich flavor. Brandywines have a balanced amount of acid and are thick and meaty with a delicious juice. Their skin peels easily for quickly cooked pasta sauces and with freshly grilled fish.”
Order them in: The colorful heirloom tomato salad with watermelon, pineapple, mint, oil-cured olive, and a buttermilk crisp.

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Chris Macchia, Labriola Ristorante, Chicago, Illinois
“My favorite type of heirloom tomato is the Cherokee Purple because it has fantastic tomato flavor—and of course, it’s fun to say!”
Order them in: The caprese salad with tomatoes, pesto powder, heirloom tomato sorbet, buffalo mozzarella, and basil foam.

Heirloom Labriola Purple Cherokee Caprese (3)

Aaron Martinez, Intro, Chicago, Illinois
“The Sun Gold tomato is always consistent in flavor and texture. Very sweet tomato and not mealy. I chose this tomato for a melon dish because of its sweetness that pairs so well with the seaweed-infused tomato water. The savory and sweet combination really balance each other out.”
Order them in: The tomato and summer melon plate.

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Tory Miller, L’Etoile, Madison, Wisconsin
“We use a large variety of heirlooms for this dish, but my choices this year are Cherokee Green, Cherokee Purple, Yellow Brandywine, Jaune Flamme, and Aunt Ruby’s German Green. I pick tomatoes with low acid and small seed to meat ratios. Then, all you have to do is add salt.”
Order them in: Part of the seven-course tasting menu, Miller serves Snug Haven Farm heirloom tomatoes with baby cucumber, radishes, peekytoe crab, and pine nuts.


Go Fish: Restaurants That Cook Your Catch

Blog BahrsLandingFluke copyIf you are like my husband, the perfect summer day is one spent on the open water fishing. This works out just fine when we are home — we have a boat. He can fish to his heart’s content, come home, and fillet his catch and cook it up. Easy peasy and delicious.

So, what is the avid angler to do when he or she goes on vacation and wants to savor the spoils of the day? Coastal marinas are chock full of charter fishing boats that will take you out to the local hot spot and let you fish away. Each captain sets his own terms; some are strictly catch-and-release, some charters retain the keepers, and others, if you are lucky, will scale, gut, and fillet your fish, and give it back to you. Now what? We found a number of restaurants that cook your catch. If you’re fishing in other destinations, ask the charter captain who can accommodate you. They are in-the-know locals who will not only put you on the best fishing locations offshore but will also steer you to the best kitchens, often a stone’s throw from the marina.

Bahr’s Landing, in Highlands, New Jersey, is a Jersey shore landmark. Run by the same family since 1917, Bahr’s has been a destination for generations of seafood lovers, including the likes of Frank Sinatra, Joe DiMaggio, Mel Torme, and even the cast and crew of HBO’s The Sopranos (Tony once suggested to a depressed Carmella, “Come on, we’ll go down to Bahr’s and get some lobsters.”). Known for the freshest clams, oysters, lobsters, finfish, and chowders, Bahr’s also operates a full-service marina. Eager anglers can jump on any of a number of six-passenger charters or board their own 40-passenger boat for a half day of fishing.

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Catch a keeper striped bass, bluefish, fluke, sea bass, or cod, and the mates will fillet it and get it to the kitchen where the chef will prepare it to your liking. Owner Jay Cosgrove tells us that deep-fried fish-and-chips style is the most popular, served with “our famous coleslaw, fries, and cocktail sauce.” While you are waiting, he advises, “Grab a cup of our chowder and a cold beer.” With a per person price of $8.95 at their outdoor Moby’s Lobster Deck (a bit more in the restaurant), “Bahr’s is the best way to experience a day of fishing on the Jersey coast,” according to Cosgrove. I am almost tempted to test out my sea legs!Continue Reading

#ProducePlayoff Draft for the #NoKidHungry Benefit in NYC on 8/25: ICYMI

On Tuesday, August 25th, Betony restaurant in New York will host the Produce Playoff benefit in honor of No Kid Hungry. In anticipation of the event, participating chefs and beer, wine, and spirits experts, including Daniel Humm (Eleven Madison Park), Eli Kaimeh (Per Se), James Kent (The NoMad), Jeremiah Stone and Fabian von Hauske (Contra), and Rebecca Isbell (Betony), Jeff Taylor (Betony) and Thomas Pastuszak (The NoMad), gathered at the Union Square Greenmarket in Manhattan to officially draft the fruits and vegetables they’ll be showcasing next week.

Emceed by Eamon Rockey of Betony, the draft had strict(ish) rules set forth by host chef Bryce Shuman. Everyone could select one vegetable or fruit in two separate rounds. We ran (all around the market and even into chef Jean-Georges Vongerichten), we laughed, we perspired in the hot sun, and a few chefs even made a couple of under-the-table trades. It was all in good fun for a good cause — helping to end childhood hunger in America. Follow their exploits as they raced against the clock and each other to claim the most coveted local bounty of the season, with these shots from photographer Simon Lewis. Then, purchase your tickets to join us on Tuesday for a delicious meal prepared by these talented culinary professionals while supporting No Kid Hungry.

Bryce Shuman practices his game face in the hopes of intimidating his fellow chefs.
Chef Daniel Humm mugged for the camera before the fun began.
The Union Square Greenmarket’s most promising players waited patiently, hoping to be selected.
On your mark, get set…
Do these ‘maters have what it takes to make the cut?
In a last-minute bid, they accessorize in the hopes of catching the participants’ eyes.
In a last-minute decision, they accessorize in the hopes of catching the participants’ eyes.
File this one under ‘Great New York Moments’: Chef Daniel Humm bumps into chef Jean-Georges Vongerichten, who was browsing the market over his morning coffee.
File this one under ‘Great New York Moments’: Chef Daniel Humm bumps into chef Jean-Georges Vongerichten, who was browsing the market over his morning coffee.
Is it a coincidence that chef Humm chose French breakfast radishes after his run-in with Jean-Georges? We think not.
Is it a coincidence that chef Humm chose French breakfast radishes after his run-in with Jean-Georges? We think not.
The corn tries to act natural while chef Shuman ponders his decision.
The corn tries to act natural while chef Shuman ponders his decision.
Chef Shuman sinks his teeth into his Produce Playoff pick with corn from Sycamore Farms.
Chef Shuman sinks his teeth into his Produce Playoff pick with corn from Sycamore Farms.
True story: Chef Eli Kaimeh went straight for the gorgeous fairytale eggplant.
True story: Chef Eli Kaimeh went straight for the gorgeous fairytale eggplant.
I really hope he remembered to use the #produceplayoff hashtag.
I really hope he remembered to use the #produceplayoff hashtag.
There were grape expectations around the pours the wine experts would pick.
Some of the somms got really into feeding their fellow competitors grapes.
Some of the somms got really into feeding their fellow competitors grapes.
Seriously, what's up with the wine guys and the grapes?
Seriously, what’s up with the wine guys and the grapes?
No, really.
No, really.

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