They’re calling it beta mode, but the shelves are being stocked and the sandwich press is in full effect at The Sundry Market & Kitchen (1706 Baltimore). The new grocery and eatery concept from Ryan Wing and Aaron Prater (which we wrote about back in August) opened last week in the Crossroads and will have its official grand opening this Saturday from 10 a.m. to 6 p.m.
“The Sundry is about having an ongoing conversation with people about food in general. Part of that is the menu and where ingredients come from. And part of that is about how to make a dish,” Wing says.
The conversation starts in the front of the store where dry goods are on a trio of shelves and fruits and vegetables are stacked in fabric-lined crates. All of the produce is labeled with tags that tell you both the grower and place of origin. The Sundry also plans to highlight the growers via a map on the shop’s chalkboard wall.
The opposite wall has shelving dedicated to local goods like salt and rubs from Wood + Salt, Peacock Farm’s gooseberry jam, KC Canning Co.’s clementine thyme marmalade and Thou Mayest coffee. Wing wants to add bagged coffee from a few other local roasters, as well as bulk tea from Hugo Tea. They’re also looking at sourcing bread from a few area bakeries. They currently stock Farm to Market.
There’s a freezer and set of refrigerated cases in the back left of the shop. The freezer has Glace ice cream, Mean Vegan’s jack fruit tamales and soups and sauces made in the kitchen. They’ll add Shatto ice cream, in addition to the milk they currently carry from the dairy in Osborn, Missouri.
The Sundry has sauerkraut from Fair Share Farm, as well as raw milk cheddar cheese from the Jason Wiebe Dairy and chevre from Landeria Farm in Olathe, Kansas. On Tuesday, the refrigerated case had turnips from Crum’s Heirlooms and lettuce from Two Sisters.
Later this week, they plan to add bacon that is currently curing, as well as pork chops to the deli case. They break down whole tenderloins and pork shoulders, using the trimmings and bones to make stock, which will soon be available for sale. They’ve also started to produced finished goods with the produce they’re stocking. A host of Serendity Orchard’s apples are now pints of smooth and creamy applesauce.
“This is exactly what we wanted to do. If something ages or we want to feature something in the grocery, then we can just bring it into the kitchen and make something great,” Wing says.
The menu will continue to evolve. It’s updated daily on their site and they’ll tease new dishes on social media. Breakfast — cinnamon rolls and biscuits and gravy — is available from 7 to 11 a.m. Monday through Friday. It’s brunch (folding in lunch and dinner options) from 10 a.m. to 6 p.m. Saturday and Sunday. Lunch and dinner stretch from 11:30 to 8 p.m. Monday through Friday. House soups debuted this week, as did a Chai cake made with Hugo Tea Chai and topped with a maple yogurt frosting.
They’ve recently started working on heat and eat entrees. A current dinner special features a pie pumpkin (from the grocery up front) stuffed with squash, rice, kale, onions and curry. The parbaked dish weighed nearly three pounds and could feed two people. It just needed to be finished in the oven after being brought home.
“Let us do a bunch of the heavy lifting,” Wing says. “And then you can do a little bit at the end and there you have your dinner.”
Wing and Prater have applied for a liquor license and plan to offer beer and wine in the future. They also intend to start holding classes next month. The Sundry is open from 7 a.m. to 8 p.m. Monday through Friday and 10 a.m. to 6 p.m. Saturday and Sunday. The phone number is 816-527-0459.