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]

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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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How A16’s Shelley Lindgren Built a James Beard Award-Winning Wine Program at a Neighborhood Restaurant

A16A16 is a warm and intimate restaurant in San Francisco’s Marina district. It’s known for authentic Neapolitan pizzas made in the traditional pizzaiolo style: crusts blistered in a wood-fired oven, with a few simple toppings that showcase the freshest local ingredients. It’s the kind of place locals come again and again — where you can stop in for a quick bite, or stay for hours sharing pizza, pasta, and carafes of wine with friends.

It is not, at first glance, a restaurant you would expect to have a James Beard Award-winning wine program.

“I’ve always thought that we are such a smaller neighborhood restaurant,” says owner and wine director Shelley Lindgren, who was honored by the James Beard Foundation this year with the Outstanding Wine Program award for her work at A16. “To have so many supporters nationally that voted for us and think that it’s James Beard Award noteworthy — it was really exciting.”

The tome of a wine list at A16 showcases southern Italian bottles, along with California wines, meant to complement the restaurant’s rustic Italian cuisine. Instead of the usual Barolos and Brunellos, you’ll find lesser-known grapes like Fiano and Nerello Mascalese.Continue Reading

A Rosé Wine to Remember: Five Favorites to Sip This Season from CorkBuzz’s Laura Maniec

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All hail the arrival of rosé wine season. Every year, sommeliers at top restaurants sample countless wines (A taxing job, really, but someone’s got to do it!) to bring diners the finest and funkiest rosés available in celebration of the summer. We asked Master Sommelier and owner of Manhattan’s CorkBuzz Wine Studio Laura Maniec for her must-try’s for the coming months. She shares her suggestions for a rosé to remember, highlighting those suited for everything from great grilling at your favorite restaurant to chilling to by the pool.

Rose Bowl

Christophe Lepage Pinot Gris Rosé ’12, Côtes Saint Jacques, Burgundy, France
“This is wine super light. It’s got more of a dry, French style. It’s pale pink in color and is an easy-drinking rosé. What’s interesting about this wine is that it’s made from a white grape, which is a really rare style of rosé.”

Altura ‘Chiaretto’ Sangiovese Rosé ’10, Isola del Giglio, Tuscany, Italy
“This is one of my favorite rosés of the moment. It actually looks like a light red. This wine is from an island just off the coast of Tuscany. It has a little more tannin than most rosé. It’s perfect for meat dishes like a grilled hanger steak salad or something with pork. It’s got a ripe, refreshing acidity that lends itself to pasta dishes also.”Continue Reading

Culinary Couple Lee Chizmar + Erin Shea of Bolete Make the Most of Mondays

bolete photoWhen you blend two hospitality professionals with one successful restaurant and fold in two children, you’re not talking about a recipe that yields a ton of time for romance. Still, chef Lee Chizmar and general manager Erin Shea find ways to connect whenever they get the chance.

The owners of Bolete in Pennsylvania’s Lehigh Valley, Chizmar and Shea opened their restaurant in 2008 to a steady stream of accolades, and the acclaim has kept them busy ever since. Shea says, “Honestly with a restaurant and two kids under four, there isn’t a lot of room left for reconnecting. We have Mondays off together and try to make sure that we spend that as a family, leaving date nights to few and far between. Romantic for us is if I stay awake long enough to make a sandwich for my husband and share a bottle of wine.  Literally a turkey sandwich.  I know it isn’t glamourous, but it is life right now.”

Uncorking a bottle of wine — and arguing its merits — is a common way Chizmar and Shea sneak in quality couple time. “We will often open a great bottle of wine, even if it isn’t a special occasion. We actually have very different tastes in wine (he is a California boy and I love old world), so great debate and conversation often go into these late night wine dates.  And, really, us both being awake is the special occasion,” she says.

Before starting their family and opening the doors at Bolete, Chizmar and Shea, a couple for the last nine years, dined their way around the northeast. “When we were first together, all our free time was spent enjoying food and drink. In Boston, we would go out to eat every night after work. And, pre-kiddos, we spent a lot of time traveling to New York when the restaurant was closed.” Prune is a perennial favorite of the pair. “The food is so delicious and simple,” notes Shea. They also enjoy discovering different restaurants in Philadelphia. Chef Chizmar’s recent birthday was spent at Townsend. “The cocktail program there is a standout, and I highly recommend heading to their bar for a drink and a snack.”

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