All Good Things is mostly open. The newly minted Tribeca staple has everything you’ll need to throw an impromptu dinner party, while distracting your tiny tyke from realizing he’s not at the playground, with a delicious double-scoop of chocolate mint cookie ice cream from Blue Marble. Especially if your shopping list roughly reads a little like this…
- antipasti, jams, olives, cheese (for app spread)
– freshly baked grain bread
– rack of lamb + seasonings
– vegetables to roast (carrots, turnips, potatoes…) and herbs
– wheat berries (or spelt)
– sort sort of dessert
- flowers for table decorations!!
… And if you don’t have a list and cooking isn’t your thing, in a few short weeks you can entertain your dinner guests at Chef Ryan Tate’s Le Restaurant in the basement at 102 Franklin Street.
Some are calling this stunning market, “Tribeca’s answer to Eataly” but we at I’m In The Kitchen think a comparison is unjust, we like to call it a micro-Chelsea Market. Tribeca may have open space, but Eataly’s stake in Chelsea real estate is almost unfathomable and Eataly occupies and operates 100% of their food and restaurant stands. While All Good Things’ resident Chef, Ryan Tate curates the Seafood and Produce stands, the majority of merchants are independent vendors specializing in their trade. The diverse merchants play homage to the old Tribeca reminding us of the importance of supporting local, autonomous purveyors. At All Good Things you get your meat from the butcher, your flowers from the florist, your bread from the baker… you get where we’re going with this. Not only are the products good, you feel good about purchasing them too if for nothing else aside from their commitment to the trade, and to organic, sustainable agriculture. All Good Things embodies the neighborhood it resides in, catering to its loyal Tribecian’s with their stomachs, aesthetics and thoughts in mind.
So what can you expect when you visit? We stopped in and chatted with some of the men and women who now call 102 Franklin their office.
All Good Things vendors:
Polux Fleuriste: The fleuriste may add the final touch, but it’s the first stand on your way in the market. Anouchka Martin and Barbara Sarudiansky create beautiful arrangements that span from simplistic single stems to elaborate compositions. Daily flower arrangements, loose cut flowers, plants and soon tea and candles will be available at their spot. Up side: free delivery in the neighborhood.
Blue Bottle Coffee Co: Good coffee has arrived in Tribeca. One of our favorite coffee roasters of all time snagged the most coveted and highly anticipated spot at All Good Things. What can you expect? Their usual, the beloved New Orleans coffee, iced coffee, beans, some coffee gear, yogurt parfaits and granola.
Dickson’s Farmstand Meats: It doesn’t get any meatier than this. After many a farmer’s market stand and a coveted spot in Chelsea Market, Jacob Dickson, has extended his reach to Tribeca. Meats, including but not limited to beef, lamb, pork, chicken, duck, guinea hen, squab and sausage, are delivered daily with only retail cuts (aka big pieces being cut down) being done at the market. Since space is limited to a six-foot long case, they won’t be carrying as much as their sister spot in Chelsea, but that doesn’t mean you can’t get it. Special requests can be ordered the day prior and will be ready when you swing by the next day. But that’s not all, they also serve daily fresh sandwiches and chips, with some staples like “Beef Salami + Arugula”, “Smoked Ham + Cheddar”, and “Pastrami” and hot sandwiches as the weather cools.
Blue Marble Ice Cream: We know all you’ve been thinking about since you started reading this article was the chocolate mint cookie ice cream… same here. The good ole flavors made from the truly good stuff makes this ice cream one of the best in the U.S., even Food & Wine says so. In additional to the 16 ice cream flavors and 1 soft serve flavor, they will also be serving ice cream cakes, ice cream cupcakes, ice cream sandwiches, milkshakes and Sundaes. And don’t forget about the toppings- they’ll even have their next-door neighbor on the menu, Nunu’s hot fudge!
Nunu Chocolates: If we haven’t captured your sweet tooth yet, this may do it… chocolate covered bacon toffee. But that’s not all they’re mixing up at Nunu. Menu items include Beer Box and Booze Box chocolates, which feature 6 pieces of chocolate the either involve a different craft beer or spirit (absinthe, sake, etc), frozen hot chocolate mochas (coffee courtesy of Blue Bottle Coffee) and even hot chocolate.
Orwasher’s Bakery: Owner and bread builder, Keith Cohen is the son of Allan Cohen née “the Bread Guy” guy at Tribeca Greenmarket, so you know the bread is going to be delicious. All products that are featured in their Upper East Side location will be found in Tribeca: all of the bread favorites (the New York rye, Chardonnay Miche, Ultimate Whole Wheat, Levain Locale, etc), pastries, cookies, house filled jelly donuts and even small lunch takeaways such as a spinach pie.
Cavaniola’s Gourmet Cheese Shop: First things first, while their cheese is creamy, sharp and bursting with flavor, it’s not all their selling. Daily panini’s of turkey with Asiago cheese, artichokes and roasted red pepper, among others, specialty jams, figs, antipasti, artisan crackers and so much for can be found behind this cheese counter. Earthy olive oils, sweet balsamic vinegars, honey, farm-fresh eggs and even cured salami also sit among the wide variety of cheeses at Cavaniola’s.
All Good Things Fish and Fine Foods: Talk about a trusted fishmonger! They source all of their seafood from reliable sources like Sea to Table, North Rip Trading Company (Fulton Fish Market) and Pierless Fish Corp. They have raw seafood on ice and will sell prepared foods such as ceviches, crudos and lobster salad. They will also feature daily sandwiches and soups, but don’t expect to see the same thing on the menu twice, Tate admits that he likes to switch it up.
All Good Things Produce: Taking on the growing mentality of getting the best ingredients possible, which tend to be seasonal and local, is what you’ll find a Tate’s produce stand. There will be grains and beans offered as the weeks pass and eventually some glassware and home accessories which will be featured in Le Restaurant downstairs.
Market Standing Bar: A nightly menu features five or six small plates and oysters, which can be washed down with beer, wine and cocktails. (Lunch plates expected to start soon).
All photos credit: Zoe Schaeffer for I’m In The Kitchen