![]() ![]() The team behind Bay Village favorite Mike & Patty’s opened Hot Box in early September 2018. “We’re not interested in being like every other fish shack,” says Rider. Customers who buy, say, a dozen oysters or ceviche tend to bring them across the courtyard to Remnant Brewing or Rebel Rebel wine bar. The pair does all food prep in the 167-square-foot Hooked space. Together the pair operates the farmers market program for Red’s Best Somerville resident Rider operates EverGreen Delivery and Tucker is a commercial longline fisherman (he sells through Red’s Best) and former restaurant chef. and prepared and ready-to-eat foods-primarily raw and smoked fish–focused-“creates efficiencies for everything we do,” according to Jimmy Rider, who owns Hooked with Jason Tucker. Running a storefront at Bow Market selling fresh fish from Red’s Best, smoked fish from Boston Smoked Fish Co. As always, flavors change every week, highlighting whatever is in season. Comparable in size to her Aeronaut workspace, the shop, which Whisnant describes as “functional and beautiful,” is designed “so every inch would be utilized.” With the luxury of her own shop, Whisnant can now offer special items like chocolate drinks, mousse and brownies every day, in addition to her high-end bonbons. Within the first two weeks, the new mother (daughter Klara was born in July) says she was already selling more chocolate than she had been in her previous location, inside the Aeronaut Foods Hub (see our profile from Summer 2016). Since opening gâté comme des filles in a bright, airy (if compact) space in late January, Alexandra Whisnant finally has the shop she has always wanted. They did not know the other business owners before opening. Opening a brick-and-mortar location “definitely helped us grow,” says Stefanini. They sell their sauces and frozen pastry dough in the shop too. Currently they make roughly 1,000 empanadas per week, selling some in the shop and some frozen in markets. They produce and freeze empanadas there, and transport them to the market. ![]() Still operating out of CommonWealth Kitchen when they opened, the couple moved to their own kitchen in Everett in October. Owned by Melissa Stefanini and Sebastian Galvez, the business has changed since we profiled it in our Winter 2018 issue. Open since June 2018, Buenas was one of the first food businesses at Bow Market. For a few, opening at Bow Market is a whole new beginning. A couple opened second locations of existing restaurants. Most spent their early years doing pop-ups, farmers markets, catering or a combination. ![]() They’re all awesome at working together.”īow Market is the first brick-and-mortar location for the majority of the food businesses here. The developers’ guiding principle, says Baum, was “to work with unique, owner-operated businesses.” Also important, he says, was “being willing and able to collaborate. When a former storage building with 20 garage bays, built around a roughly pentagonal courtyard, came on the market, he and his partners saw Somerville’s newest hot spot. Inspired by markets he had visited abroad, the younger Boyes-Watson wanted to re-create that feeling in his hometown. There really is something for everyone at Bow Market in Somerville, an eclectic retail, cultural and culinary hub in Somerville’s Union Square.īow Market is the brainchild of Union Square residents Matthew Boyes-Watson and Zachary Baum, who developed it with Boyes-Watson’s father, Mark. And don’t forget dessert: pastel-hued macarons in flavors you didn’t know you craved or magnificent handmade chocolates made with local, seasonal ingredients. Tuna poke more your speed? Try it with a glass of funky Italian orange. ![]()
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