The three-person operation opened very quietly a year ago
Orders grew, so he rented space in the Tempered Room , then moved to Urban Acorn . Saucy kept expanding faster and faster, so the new trio found a permanent home in the Annex.One year ago, after a bit of elbow grease, they opened Tiny Market Co. as a working-kitchen-slash-storefront that plays home to tasting dinners, pasta classes and plenty of premade doughs, fresh pastas and sauces for purchase.
Soon after opening last January, they started offering lunch. The menu changes from week to week, but past specials have included rigatoni alla vodka, tagliolini in a shrimp-saffron butter and ricotta gnocchi with fennel-sausage ragu. Also available: sandwiches. Currently, those include hummus toast, meatball sandos, and layers of mortadella stacked between freshly baked focaccia.
How does the team decide which pastas and sauces to make? Easy. “We make what we want to eat,” says Mrak. “We’re very much a test kitchen,” adds Soule. “We try different things, see what works, and also just try to make things we think sound great.” Sometimes that means tossing noodles in a classic bolognese, glazing them with some miso or shrimp compound butter, or spiking them with spicy ’nduja.
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