It’s been a busy last couple of weeks at Cross Street Market as four new stalls opened and a longtime-staple announced it will close. All of the new stalls will be in temporary “pop-up” locations as Caves Valley Partners (CVP) works through a phased redevelopment of the market which will begin in early 2018. The entire market is now open seven days a week.
Here’s an overview of the recent changes.
Big Jim’s Deli Announced Its Last Day is Tomorrow
After 38 years in business, Big Jim’s Deli announced last week it will close at the Cross Street Market on December 16th. Owner Anna Epsilantis posted the following to Big Jim’s Facebook page:
In 1979 when my Dad, Big Jim, asked me to fill in at the deli until he found new help, I had no idea I would still be here today. Over the past 38 years, I have met so many good people and made many good friends. I want to thank you all for your support and being part of my life. The new redevelopment team and I have mutually agreed to part ways. I plan to close my family business on December 16, 2017. I wish the remaining merchants and the new merchants in the Cross Street Market the best of luck.
Big Jim’s Deli has a 7-day Beer/Wine license. That license can be transferred to a new location or sold to another business in Federal Hill or Baltimore City.
Epsilantis declined to provide any additional comments to SouthBMore.com.
A Heavy Seas tap takeover event took place last night at Big Jim’s as a large crowd celebrated one of the last chances to have a beer or deli sandwich with Epsilantis and her team.
Smoke Opens New BBQ Stall
Smoke opened its new 250 sq. ft. BBQ stall on December 5th at Cross Street Market. The stall is adjacent to Nick’s Inner Harbor Seafood and at the former home of Tian’s Teriyaki
This is the second location for Smoke which opened a couple years ago in Cockeysville. Smoke was started by longtime best friends Keith Thompson and Josh White who both lived in Los Angeles and worked in the music industry before opening the restaurant. Their passion for music can be seen on Smoke’s Instagram page where they perform BBQ-inspired rock songs. White has also been a chef for many years.
Smoke’s smoked BBQ menu includes sandwiches with chuck roll beef, pork, chicken, and tofu, along with platters including ribs and wings. White told SouthBMore.com that some of the most popular items include the Boss Dawg sandwich which includes pulled pork, house-cured bacon, cheddar, cole slaw, crispy onions, jalapeño-bacon glaze, and pickles. He also raved about the wings that are smoked and grilled and topped with Smoke’s house BBQ sauce. Sides include cole slaw and chips, and they are hoping to add smoked beans soon.
For drinks, Smoke’s Cross Street Market stall will serve Zeke’s Nitro Draught coffee and Boylan’s sodas. Smoke will use the Cross Street Market’s upcoming market-wide liquor license in the future.
Smoke’ stall location is temporary as the market works through phased renovations, but Smoke will be a permanent part of the new Cross Street Market. At its final stall, there will be window, called “called Second-Hand Smoke,” taking late-night orders.
Smoke will be open every day from 11am to 7pm. It also offers catering.
Prescription Chicken and Gertie’s Yummy Yogurt Bowls Debuts
A new stall opened last week at Cross Street Market in Federal Hill called Prescription Chicken and Gertie’s Yummy Yogurt Bowls. The stall is adjacent to Light St. entrance at the former home of Mondawmin Chicken and is owned by cousins Taryn Pellicone and Valerie Zweig. The business started in Washington D.C. and recently hosted a pop-up at R. House in Baltimore.
Prescription Chicken offers different types of soup where customers can choose their broth and noodles. The three chicken broths are Grandma, which is described as warm, comforting, and delicious; Hangover, which is described as spicy and robust; and Bone Broth which is described as rich and roasty. There is also Chickenless, which is made from vegetables; and the Vegan Bone, which has mushroom and ginger flavors. Customers can choose from egg noodles or matzo balls, or can get it “Bi-partisan” with both. Soups also have chicken and veggies, although the chicken can be held for vegans and vegetarians.
Prescription Chicken also sells a Pho, Thai Coconut, and a Cream of Chicken with Old Bay. Soups come in small and large sizes and range from $6 to $10.
Prescription Chicken also has the Hangover Package which includes a large soup, a tea or ginger ale, Faust’s Awake Potion, and saltines. “We offer no judgement,” they joked. The tea is made by Muman in Washington, D.C. with specialty ingredients to help with hangovers.
Prescription Chicken also offers packages designed for new mothers and those suffering with allergies.
The other component of the stall, Gertie’s Yummy Yogurt Bowls, offers 16-ounce yogurt bowls using homemade yogurt and chocolate milk yogurt. The yogurt is described as light and tart with a whipped cream-type consistency.
Gertie’s Yummy Yogurt Bowls offers classic combos like strawberries, vanilla cream, and granola, as well as more dessert-style combos like the Chocolate Raspberry with chocolate milk yogurt, raspberries, pomegranate seeds, flaxseeds, and mint chocolate chips. It has 10 combos and costumers can get protein powder, coconut chia pudding, flax powder, rainbow sprinkles, and granola added to any bowl.
Prescription Chicken and Gertie’s Yummy Yogurt Bowls also sells bagel holes which are stuffed with cream cheese and made by a baker in Washington, D.C., as well as house-made Challah bread.
Prescription Chicken and Gertie’s Yummy Yogurt Bowls will be open seven days a week from 9am to 7pm. It offers delivery through GrubHub, Postmates, and UberEATS.
Cookie Dough & Co. Opens its Second Location
Cookie Dough & Co. opened at Cross Street Market on Saturday. This is the second location for the edible cookie dough business. Its new stall is at the former home of Buttercream Dreams, which closed in 2016.
Cookie Dough & Co. was started by Patrick Exon and Dan Ju, who also own Pinch, a Chinese dumplings stall at Mount Vernon Marketplace. Cookie Dough & Co. opened its first location at Montgomery Mall in Bethesda in August. It also did a pop-up recently at Mount Vernon Marketplace and has another location planned for Tyson Corner Center in Virginia.
Exon and Ju got the idea for the business after seeing edible cookie dough in New York. Their cookie dough, which is safe to eat, is made with pasteurized eggs and heat-treated flour.
Cookie Dough & Co. will offer five to nine flavors at a time, and customers can order it in a cup or cone and add toppings if they like. Each order comes with a shot of milk. Cookie Dough & Co. also sells dough bites and will serve Asian bubble tea.
Exon told SouthBMore.com that many of the cookie dough recipes are the creation of Ju’s wife.
Exon said they chose Cross Street Market for its next location because Federal Hill is a great neighborhood.
Cookie Dough & Co. will be open Monday through Saturday from 11am to 7pm. Exon noted that they are still “feeling out” what hours they will be open on Sundays. The stall employs three people.
Photo courtesy of Cooke Dough & Co.’s Facebook page
Sundays Finds Its New Home
Sundays, a new doughnut concept from Dooby’s and Sugarvale owner Phil Han, opened on Wednesday at Cross Street Market. The new stall is at the former home of Hot Corner Lee’s near the Light St. entrance.
Sundays will sell a variety of brioche doughnuts including French Toast, which is dusted with fine cinnamon and sugar and filled with maple custard; Eggnog, which is inspired by the favorite holiday drink; Raspberry Almond, which is inspired by cookies; and New York-Style with everything bagel seasoning and a jalapeño and chive cream cheese filling.
Most doughnuts will be $3.25 each.
Sundays will also sell fried chicken sandwiches, which include the original with ancho-chile aioli and bread and butter pickles, and the Avocado BLT with herb aioli. It also will offer breakfast sandwiches, salads, and crinkle-cut fries. Drinks include cold brew coffee and iced green tea.
Han has spent the last year trying to find a home for this concept and is happy to finally open at Cross Street Market. “We’re excited to be a part of this historic market,” said Han in a press release. “When I was a kid in ‘90s, I used to run between the stalls, when we visited family friends who operated a number of the shops. It’s going to be an adventure watching this market evolve, and I’m sure those same family-friends will pay us a visit to see how the market’s changing.”
Han noted how he loves being a part of the market’s business community. “Our neighbors here have been amazing. We’ve received a lot of support from John (Steve’s Lunch), Henry (Fenwick’s), and Anna (Big Jim’s), among others. We can already tell they look out after each other, as they’ve done for us,” he said.
Han and his family are residents of Locust Point.
Sundays hosted a preview last Saturday and is having its soft opening the remainder of this week and weekend. Its regular schedule starting next week will be Tuesday to Saturday from 8am to 7pm, and Sunday from 8am to 3pm. It will be closed on Mondays.
Future, Former, and Current Tenants at Cross Street Market
Several existing merchants have signed on for an additional two years as the redevelopment begins. These tenants include Steve’s Lunch, Fenwick Choice Meats, Kwon’s Fresh Produce, and The Pretzel Twist. New tenants coming to Cross Street Market in the future include Annapolis-based Ceremony Coffee Roasters; DC-based Cucina Al Volo, which will sell pastas with locally-sourced ingredients; and Sarah Simington, owner of Federal Hill’s Blue Moon Too, who will open a stall selling quirky home goods.
Cross Street Market vendors that recently closed include The Flower Shop, Mondawmin Chicken, and Tian’s Teriyaki. The Flower Shop relocated to 1206 Ridgely St. in Pigtown/Carroll-Camden Industrial Area. All other current vendors remain open including Nick’s Inner Harbor Seafood which has a long-term lease and its own beer/wine license.
What’s Next?
The revised plan for the redevelopment of the market allows for the facility and its existing merchants to stay open throughout the phased renovation process, which is expected to accelerate in early 2018 and be fully completed by mid-2019. The middle section of the block-long market will be renovated first, and tenants will occupy stalls closer to Light St. and S. Charles St. during construction. Exterior improvements will also be included in the first phase.
CVP told SouthBMore.com that new renderings will be revealed in the near future.
Cross Street Market is being developed by CVP, with leasing by Cana Development, construction and property management by MacKenzie, and architecture by Brown Craig Turner, all of which are locally based companies.
Rendering courtesy of Caves Valley Partners and Brown Craig Turner
Read SouthBMore.com’s articles detailing the different aspects of the Cross Street Market redevelopment here.
via
http://www.southbmore.com/2017/12/15/a-recap-of-all-the-recent-changes-at-cross-street-market/
