Food Trends

Artisanal Mercantiles Are Popping Up All Over

Let’s track the trend.

By Christopher Werner March 15, 2011

Eat now, take grub home for later. The mercantile at Belltown restaurant Local 360.

Welcome news for those who prefer to take home a souvenir or two along with their doggie bags: when it opens, Poquitos will operate an in-house mercantile. The for-sale counter will stock yums courtesy our neighbors to the south: Mexican Coke, those fruity, pucker-sweet Jarritos sodas, Rancho Gordo Heritage Beans, chocolates and sugars.

The Pike/Pine restaurant is the latest in a spate of eateries to tempt diners with goodies on their way out. Consider:

Gourmet victuals line the entryway of Sitka and Spruce, which, we shan’t fail to mention, is situated in the granddaddy of Seattle’s mercantile boom, Melrose Market.

Similar in mindset but smaller in size is the still-to-open canteen at Belltown restaurant Local 360. Like Melrose, it, too, will tender cheeses, meats, and produce from multiple purveyors, though you won’t find more than one person proffering in there. Worth noting is the fact that the mart will stock a line of Local 360–branded products; pickles, condiments, and the like. Last we heard from the 360 folks the shop was due to open imminently; we’ll let you know when we hear it’s a go.

The trio of occupants on the corner of Westlake and Harrison also ride the one-stop-shop vibe. Upstairs is Serious Pie II, downstairs a bakery, Dahlia Workshop (Lordy, that fried chicken biscuit), and Soul Wine tasting room and grocer. Not far away is On the Fly, the Flying Fish deli that carries a handful of locally produced goods, like creamed honey from Ballard Bee Company.

Spot the piggybacking anywhere else?

Show Comments