Hipsters, foodies and the dwindling herd of yuppies have a new (and clean, make sure to say clean) food shopping place i Boston. The Public Market opened yesterday after a couple of years of planning. It’s not bad, but it has its limits.
Regular readers here know I’ve been a fan of the Haymarket here since late ’60s college days and weekly since we moved her in December 1979. The whispers in town are that the city wants to replace the always boisterous, much beloved, remarkably cost saving, and splendidly diverse Haymarket with with a more sanitary indoor facility better suited to the temperament of tourists and suburbanites.
You can forget that. The Haymarket has been at it since 1830 and serves restauranteurs and home cooks alike. The new joint is very different. Some locals may shop at both. Certainly visitors and nearby office workers will swarm like ants for lunch and snacks to the new market. There’s no way restaurants and plain folk would want to or afford to shift to the new one.
All of that written, the new market has some fine offerings already. The vendors are all New England sources, for everything from honey to cheese to bread to ale to ice cream to cheese to flowers. In fact, A Taste of New England might be a subtitle or epithet here.
PR and ads leading up to the opening were, of course, hyperbolic. The predictable unique aired repeatedly…and inaccurately. For a few, Seattle’s Pike Place Market has been at it since 1907, much bigger, grander, diverse and still local sourced; the concept of year-round, indoor, local vendors started in Québec in 1841 with its Le Marché; even in Rochester NY, its Public Market has been perking 3 days a week since 1905 with more vendors and even the most remarkable cheese shop I’ve ever seen, even including Manhattan. Oo, oo, and the Rochester market features Amish baked goods and crafts as well as numerous NY State vineyard offerings. It’s fab.
Yet, for New England, the new spot down next to the Haymarket is a remarkable place, well worth regular visits. Truth be told, I won’t make special trips. However, I’m at the Haymarket weekly on Friday or Saturday and shall certainly augment my regular haul with speciality items from next door. I’m a food slut.
I won’t build a FAQ, but you need to know:
- Unlike the Haymarket and nearly all of Boston, this shopper-friendly market has obvious public restrooms, water fountains, and tables for two or four. You can buy and then eat. In fact, the slugs clogging up the area around the ice cream vendor should get some manners.
- Next to nothing is inexpensive. An exception is fresh pasta (Nella Pasta) was only $3.99 a pound. Veggies and fruits are two to ten times higher than the Haymarket, where it has the same.
- You’ll find goods that are hard to impossible to source elsewhere and you might not have known about. Several vendors had splendid, often huge, mushrooms of exotic varieties, for example. Unlike a friend who eats Japanese knotweed shoots, I think those plants are vile pests. Yet, Boston Honey offers samples of its wares, including knotweed honey. It’s earthy, powerful and damned good. Likewise, Hopsters Alley has a wide range of New England craft brews and wines, but hard-to-find spirits, like Berkshire’s Ethereal Gin. They don’t discount, but they have the goods.
- 1% dinners are easy here. Those who don’t mind dropping several hundred dollars for a meal for themselves or a few chums can buy prepared or frozen meals, mains, meats, desserts and such.
- The market offers an hors-d’oeuvre paradisse. The few cheese vendors are very high priced (up to $30 a pound), but again they have the variety and quality for a memorable cocktail event. Likewise, the Boston Smoked Fish Company gets a bit silly about its small-batch products, but they are remarkable if very high priced.
- The airiness and high ceilings and open spaces make for a good experience. I had to stop at Silverbrook Farm (Dartmouth MA) for its beautifully arranged stalls.
In the main, the new market is at the Orange and Green Lines’ Haymarket stop. It’s worth a visit. Bring cash.
Pix note: Published under Creative Commons . You are welcome to use them. Just credit Michael Ball once.