After yesterday’s news that Dickson’s Farmstand Meats is leaving All Good Things, the market’s owner, Kyle Wittels, invited me over to talk about where it’s headed. “All Good Things will be taking over the entire market, other than flowers and cheese, at the moment,” he said. “Most of the changes will be as of October 1, although some will be of September 1.” He hastened to add that he “didn’t kick anyone out,” that business has been slower than vendors had hoped, and since each has to have at least one staffer on hand, the cost to run a stand is relatively high. Having the majority of the market run by All Good Things—which has always handled the seafood and produce, and will continue to do so—should help solve that problem.
••• As already reported, All Good Things will start serving its own coffee next month, which will come from Boston’s George Howell Coffee Company. Tea will also be available, as will morning pastries and breakfast sandwiches.
••• A case with a variety of prepared foods will take the place of the Blue Marble Ice Cream counter. Ryan Tate, the chef downstairs at Le Restaurant, will oversee the prepared food, too.
••• The Nunu Chocolates counter is being removed, to make way for more seating and more shelves of dry goods. While Wittels knows they can’t compete with the breadth of Whole Foods, he wants to be able to offer more staples, such as flour and sugar.
••• The seating in the back will be open to everyone, even if you’re just having a coffee.
••• All Good Things will have expanded hours (8 a.m. to 8 p.m., with coffee/pastries from 7 a.m.).
••• The initial idea had been for Le Restaurant and the market to source from the same providers, but that was economically unfeasible. Now that the operation is streamlining, that’s back on the table. “We’re becoming a chef-driven market,” said Wittels. “We’re going to try to do as good or better as the ingredients we’re using in the restaurant and prepared foods, and we’re going to have humanely raised meat, with more choices.” He added that he’s simply reacting to feedback: “We’re adapting to the needs of what neighbors wanted. People were asking for more than vendors could offer.”
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