Once a grocery store, The Food Market's rebirth as a restaurant will happen just after Memorial Day.
After months of construction and a complete gutting and renovation, The Food Market
plans to debut chef Chad Gauss' concept of chef-inspired comfort food in approximately two weeks in its new industrial-modern space, says General Manager and Co-owner, Elan Kotz.
Kotz describes the menu as known and approachable food, but executed from a chef's perspective. Dishes that Gauss prepared at other locations include Kobe beef meatloaf, linguine with crab meatballs, duck-fat fried cashews with fried catfish served on micro greens, and Heath bar crunch bread pudding.
The 3,000-square-foot restaurant on the Avenue will seat 90 people, and will include a 14-seat bar. The restaurant plans to offer free valet parking and a dinner menu available until 1:00 a.m. The restaurant will employ approximately 45.
Prior to being a restaurant, The Hampden Food Market
was a grocery store that also sold beer and lottery tickets.
Kotz and Gauss signed a lease to take over the space in June.
Kotz and co-owner Gauss were drawn to Hampden's originality and personality in a place that Kotz says is as much of a neighborhood as it is a destination for visitors. The boutiques, restaurants, and lack of big-box retailers gives Hampden a down-home feel, Kotz says.
Baltimore Magazine recognized Gauss, formerly executive chef at City Cafe, as the Best New Chef of 2010.
Writer: Alexandra Wilding, email@example.com
Source: Elan Kotz, general manager and co-owner