Since I last reported on Reading Terminal Market’s $3.6 million renovation project and major vendor shifts back in February, so much has happened that it was time to check back in. The overhaul of the market’s eastern edge, designed by Friday Architects/Planners, was completed this summer, and the great stall shuffle of 2011-2012 continues. Here’s an update:
- The Rick Nichols Room opened next to the new La Cucina demonstration kitchen in June with a display detailing the landmark market’s rich 120-year history. The Rick Nichols Room and La Cucina spaces can be combined – thanks to a garage-like door divider- providing Reading Terminal with a new, flexible special event options.
- Flying Monkey Bakery moved into Spataro’s former space in March, and Flying Monkey’s former stall was removed to add more seating.
- In late August the Mayor’s Office of Transportation and Utilities installed a new bike corral outside of the market on Filbert Street, to answer the market’s need for more bike parking.
- In September two new vendors joined the market’s diverse mix. After the Spice Terminal opted not to renew its lease, market shoppers were left without a dedicated bulk spice and dry goods store for a few months. As promised, market management went hunting for a replacement and recruited The Head Nut – an Ardmore-based purveyor of spices, nuts, candy, coffee and tea – to fill the void. The Tubby Olive also opened up in a lovely stall near Molly Malloy’s selling olive oils and vinegars on tap. (And, yes, you can taste everything.)
- Stay tuned for two new vendors set to open this fall: Wursthaus Schmitz, a German food stand by the owners of South Street’s Brauhaus Schmitz, and cheesemonger Valley Shepherd Creamery, both of which are currently under construction.