A selection of dishes from Mongers Market + Kitchen (Photo by John Anderson)
It s the calm before the storm – that is, the uncharacteristic period of quiet between lunch and dinner – and a fishmonger is prepping for service behind the polished white tile counter at Mongers Market + Kitchen. He turns away from fileting to greet a regular by name and launches into an explanation of a few market offerings: glistening filets of black sea bass from Virginia, beautiful Barnegat scallops, plump head-on white Gulf shrimp.
This past summer, Mongers relocated to the Hyde Park space formerly occupied by Vino Vino, allowing them to double their retail offerings. Now, true to its name, the space is just as much market as it is kitchen. The selection is still modest compared to the seafood department of any grocery store – and chef/owner Shane Stark plans to keep it that way.
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