Openers: Cornering the Market

A combination restaurant and full-service market in New York City’s West Village lets customers purchase the ingredients to the meal they’ve just savored.

By Christine LaFave, Associate Editor -- Restaurants & Institutions, 12/1/2007

SHARE AND SHARE ALIKE: Chef-owner Mike Price operates an Old World-look market adjacent to the dining room of his upscale but accessible seasonal-American restaurant. "It’s a ‘My pantry is your pantry’ kind of thing," Price says. "The same products that I use to create the menu, somebody has access to come in and purchase." The market features local produce, imported oil and a meat, cheese and seafood counter.

SEE AND BE SEEN: By working behind the market counter and venturing regularly into the dining room, Price is able to interact with his clientele both when they’re shopping and when they’re dining. "People want to know where their food is coming from," Price says. "I’m able to tell them that it’s organic maple syrup from Maine that was aged in [bourbon] barrels."

SOMETHING FOR EVERYONE: Braised lamb shank, served with Gouda gratin, greens and rosemary jus in the restaurant, also is available—complete with the rosemary jus—in the market. "No matter what stage of cooking you’re at, I’ve got something for you," Price says.

On the Menu

appetizers
Crispy calamari, white anchovy, lemon and chili mayo $9 Romaine salad, tuna, chickpeas, cucumber and celery dressing $11

entrees
Braised lamb shank, Gouda gratin, greens and rosemary jus $20
Maryland crab-cake sandwich, tomato-caper aïoli and fries $19
Pan-roasted chicken, sweet-potato salad and hazelnut brown butter $17
Strip steak, arugula, olives and crispy artichokes $29

sides
Hushpuppies and clover-honey butter $7
Roasted beets with blue cheese $7

desserts
Chocolate banana-bread pudding with caramel $7