Satchel's Market bags some special meals

Categories: The Dish

Satchel's Market.jpg
Lori Midson

I wanted to ask our server why Satchel's Market -- which isn't a market and has never been a market -- was ever called a market in the first place. But it was a Sunday morning, my head was reeling from the night before, and I was too hungry, too hung over, too busy scouring the brunch menu to worry about logic or explanations.

Since 2005, this North Park Hill neighborhood hang, at 5021 East 28th Avenue, has poured bottomless mugs of coffee from a tiny kitchen that's no bigger than my waistline. Okay, that's a stretch, but not by much. Jolts of java, however, weren't enough to satisfy the throngs of families that live nearby, so early last year, owners Andrew Casalini and Karen Rylander extended their repertoire to include lunch and Saturday and Sunday brunch.

Lunch has since been sacked, but the weekend brunch, served from 8 a.m. to 2 p.m., is going strong in this funky space of mismatched chairs, wobbly wooden tables and sage and ruby walls, a gossip stop for play-group moms pushing high-end strollers and scruffy rebels like me who love the jum jum cakes, saucer-sized flapjacks jammed with fresh fruit or chocolate chips.

And now comes word that Satchel's is doing dinner from 5 to 9 p.m.Wednesday through Saturday, as well as community-style dinners on Sunday. The communal dinners, which include four or five courses, change each week, while the Wednesday-through-Saturday menu is a seasonally inspired smorgasbord of starters and small plates. As soon as summer hits, the kitchen also plans to offer farm-to-table dinners on Friday and Saturday nights.

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In the meantime, you can make
reservations now for Friday, March 20, when Satchel's will host a four-course red
wine dinner for $55 per person. Or pop in Sunday, March 22, for Brunch on the
Bayou, a get-your-gator-on fix that includes beignets, andouille and shrimp etouffee, blackened catfish and shrimp and grits.

Visit www.satchelsmarket.com for all the
details.


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