featured market items

Single-origin Koroneiki from the Messara Plain of southern Crete, where olive groves go back to the Minoans. Cold-extracted and PDO-certified, it's grassy and bright, with green apple, artichoke, and a peppery finish. Pour it over bread with a pinch of sea salt and call it dinner.

Meet OMEN

In Lanciano, in Abruzzo, the Ricci family crushes whole citrus right alongside the olives, so the fruit and the oil are pressed together rather than flavored afterward. Choose from blood orange, bergamot, tangerine, and lemon. Finish fish or roasted vegetables with it, or drizzle it over gelato and see what happens.

Briny green olives, capers, and sun-dried tomato relish: the jars we reach for when lunch needs a little salt and sun. Open one, add bread and something cold to drink, and you've got an aperitivo at home.

Plant-based cheese handmade in Austin from organic cashews and aged like the real thing. Spread the truffle chèvre on warm bread, finish the honey pistachio chèvre with a drizzle of something good, and pass the brie around with everything else on the board.

The tapas bar, tinned. Line-caught Spanish tuna, mussels in escabeche, and calamari with white beans and paprika from Matiz, plus Ortiz ventresca, the prized belly cut of bonito. Open, pour, and pass the bread.

Handmade in our kitchen and served across Indy, Nicole-Taylor's Pasta comes home with you fresh, alongside the house sauces we cook every day. A few minutes in boiling water, a ladle of sauce, done.

The Story Behind Our Pasta

Cakes, candy, and bottles from across the Mediterranean and beyond, rotating with the seasons. Small gifts, or a reason to skip the occasion entirely.

Shatter-crisp shells, piped to order so they never go soft, and finished with dark chocolate at both ends. A Sicilian classic that finds its way onto just about every table we set. Grab a few from the Market case, or take a cannoli kit home and fill them yourself right before serving.

Order a Cannoli Kit

Espresso-soaked ladyfingers layered with mascarpone cream and finished with a heap of dark chocolate curls. It's the recipe that's been on our table the longest, and the one guests ask for by name. Pick up a slice from the Market case, or order a half or whole pan for your next gathering. A vegan version is available by special order.

Order a Pan

Local, pasture-raised eggs, the same eggs that go into our pasta dough and our kitchen every day. Rich yolks, sturdy shells, and a short trip from the farm to our shelves. Pick up a dozen whenever you stop by the Market.

Sicily in a can. A' Siciliana's limonata and aranciata are made with lemons and oranges from the island, bright and tart with a retro label to match. Next to them, San Pellegrino's sparkling fruit sodas. Pour one over ice for an afternoon break, or grab a few for the table.

Coarse-ground, generously seasoned, and freshly made in-house, the old-world way. Brown it for a weeknight ragù, grill it over high heat, or slice it into a pan of baked pasta. It's the same sausage that goes into our sausage lasagna.

Whatever's best right now, straight from our local growers. The same produce that drives our menu, from late-summer eggplant and peppers to fall squash and greens. It changes week to week, so stop in and see what just came in. Ask us how we're cooking it this week.

Briny, buttery, and a little wrinkled from the cure, the way olives taste around the Mediterranean from Portugal to Lebanon. Scoop as many as you want from the bar — Kalamata, Castelvetrano, oil-cured. Put them out with a wedge of cheese and a glass of wine and you've got Aperitivo at home.

Cured meats, good cheese, olives, nuts, fruit, and crackers, laid out and ready to set on the table. It's the Mediterranean habit of grazing before dinner, built for a crowd. Boards come in four sizes, from an intimate 6 to a party of 30. Order 48 hours ahead and pick it up during Market hours.

Order a Board

Made in-house by Erin and Logan, one small batch at a time, and never the same case twice. Some flavors are sweet and familiar. Others, like shiitake mushroom, lean savory: earthy, a little salty, and the scoop people come back to talk about. Erin's reputation for savory flavors is well earned. Ask what's in the freezer this week.