EAT: Battery Place Market

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Battery Place Market
77 Battery Place (between 2nd and 3rd Place)
240 Murray Street (Goldman Sachs Building)

It’s really a chicken-or-egg sort of conundrum when you consider whether the market defines the demand, or visa versa. Tribeca, the rising financial consulting/stroller-bumping neighborhood, has been enjoying a special sampling of products courtesy of a different sort of market than that for which the area is otherwise known.

Under the leadership of Executive Chef Robert Sckalor (of Waldorf Astoria, Agata & Valentina, and Four Seasons fame), Battery Place locals are enjoying greenmarket-meets-gourmet offerings guaranteed to satisfy local-a-vores, organic-a-vores, and gluten-free gluttons alike.

Grilled Jumbo Georgia Shrimp

On first glance, Battery Place Market is a typical grocery and gourmet food counter. Take another glance, my friend. Tribecans are spoiled by this neighborhood gem, which not only caters, period, but caters to global and regional inclinations. The UK transplant will find that can of Heinz Beans for which he’s been pining, while the caffeinated local can stock up on Stumptown favorites. Have you been meaning to get to Brooklyn for some Gotham Lettuce, Rick’s Picks, Robiccelli’s cupcakes, or donuts from Dough? Don’t bother. Battery Place has your fix.

Battery Place Market prides itself as home to a variety of products never before seen in New York City, including cider syrup from Vermont, Abita Beer mustard from Louisiana, Coffee By Design from Maine, and One Village Coffee of Pennsylvania, among many others. Some of the country’s greatest packaged food is stocked in this locale of limited square footage, but unlimited tastes.

And then there’s Chef Sckalor’s own creative offerings, all for which he employs a “keep it pure” (i.e. no shortcuts) motto. At home behind a counter, he is known to greet regulars and enjoy what he describes as a hometown, dare-he-say—somewhat-suburban ambiance. Accordingly, he has devised a unique menu of breakfast, lunch and dinner dishes tailored to the neighborhood’s preferences. For breakfast, Chef Sckalor prepares stuffed French toast, fresh pancakes, breakfast sandwiches on Portuguese muffins, a variety of oatmeal combinations, and a vegetarian frittata. Lunch and dinner include the chef’s famous crabcakes alongside a host of gourmet sandwiches prepared on locally-sourced bread from such highly-esteemed establishments as Sullivan Street Bakery, Eli’s, and Orwasher’s. Gluten-free options are also available, including chicken, tuna, vegetable, and even pasta dishes. Meat-lovers need not fret, as kobe beef, sausage, bacon, chicken, cornish hens and other carnovoric delicacies abound. Same can be said for dairy lovers, and it should be noted that the Market has its own cheese monger and charcuterie expert in Kyle Childress on staff.

Shrimp Roll Sandwich

Chef Sckalor adds a new dimension to the concept of “keeping it local,” as he enjoys weekly visits to a local kindergarten, where he intrigues his five-year-old pupils with chicken fingers, mozzarella sticks, and chocolate mousse.

Just a short walk from the 77 Battery Place location is its outpost at 240 Murray Street, designed with more of a grab-and-go mentality, which has been affording Goldman Sachs employees and other area eaters the opportunity to enjoy the same menu, quality artisan products, and convenience.

Enter Danny Shannon, a.k.a., Danny Latte. I caught up with him while he was barista-ing some Stumptown deliciousness, and just before he was headed to the Regional Aeropress Championship, where he will be competing to win a spot in the national championship. Mr. Latte is bound to do quite well if his knowledge of peaberry mutations (hand-sorted beans sold at premium prices) is any indication.

At Battery Place Market. kids’ favorites seem to be flying off the shelves, though, so, too, is the quinoa. Either way you theorize, and whatever your preference, Battery Place Market will provide the chicken, the egg, and a whole lot more.

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