chicago french market

For more information on French Market vendor opportunities, contact:Sebastien Bensidoun | 312.502.5603 | [email protected] Antonucci | 312.456.7061 | [email protected]

metramarket.com

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ButcherFishPoultryCheese

BakeryProduceOrganicCoffee/Tea

Deli CateringFlowersGelato

Be a part of what is becoming downtown Chicago’s premier marketplace – MetraMarket, a new urban development of restaurants, shops and our 15,000 sq. ft. authentic, indoor French Market.

About the French Market• Market open year-round Monday through Saturday

• 65, 13-foot counters for vendors

• Adjacent indoor public space for dining

• Ground-level parking

• Developed and managed by Bensidoun, the largest operators of open-air food markets in and around Paris

High-Quality Vendor Opportunities Including


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� Randolph Street Restaurant Row � � Theatre District � Randolph

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Location Enjoy foot traffic all day long from Metra commuters, office workers, area residents and tourists. French Market vendors benefit from both a commuter concourse entrance and Clinton Street entrance.

�Residential Under Construction

Residential Proposed

Residential Existing

Office Existing

Office Proposed

Office Under Construction

Garage Parking

Surface Parking

Area Map

CTA Line and Stops

½ Mile Radius

Demographics (within one mile)

Daytime Employees 482,477 Residential Population 41,057


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Espression

2,915 SF

byLavazza

3,885 SF

• 13 linear feet (minimun of table space for $75 per market day, 3 year lease

• Corner space 13 linear feet (minimum) for $105 per market day, 3 year lease

• Refridgeration services and work room available upon request

• Kiosks in station concourse available upon request

Floor Plan


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Demographics (within one mile)

Daytime Employees 482,477Residential Population (130% increase since 1990) 41,057 Households (164% increase since 1990) 23,818Average Family Household Income $141,496 Undergraduate Degree or Higher 61%Households Without Cars 30%Walk to Work 35%Public Transit to Work 22%

Sources: Appraisal Research Counselors, Claritas, Costar, CTA and Metra as of 5/2008.

Residential1990–2007 Residential Developed Units West Loop & River West River North Total 12,340 10,258 22,598Residential Proposed Units West Loop & River West River North Total 5,141 2,794 7,9351990–2007 Total Chicago Downtown Developed Units 60,766Total Chicago Downtown Proposed Units 22,915

Services205,967

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Manufacturing

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Transportation,

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Wholesale Trade8,037 Construction

5,243

Agriculture/Mining1,053

Government69,591

Daytime Employees by Industry

Residential Growth

Office (million square feet)

Total Downtown Office Space 131.6Existing West Loop Office Space 45.2Under Construction 5.0Proposed MetraMarket Office Space 11.8

CommutersDaily Metra Commuters at OTC 110,000 (alighting and boarding)

Daily Metra Commuters at Union Station 122,000 (alighting and boarding)

Average Daily (Monday — Friday) CTA Green Line passengers at Lake & Clinton 3,571 (a 21% increase from the previous year)


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Distinctive Market Vendors

Fresh bread. Chocolate. A sharp whiff of espresso and a pungent, savory hint of spice—all luscious scents, and none that you’d expect in a train station that sees 100,000 commuters each day. Yet make your way to the West Loop’s Ogilvie Transportation Center at the corner of Clinton and Randolph, and you’ll find yourself in Chicago French Market. Opened in December, the new mecca for foodies has 30 or so year-round vendors and sells locally grown produce, grass-fed beef, freshly brewed Lavazza coffee and fast-food meals that defy the phrase’s historically greasy connota-tions. Shoppers can pick up a wheel of aged Brie or some Maine lobsters as easily as stopping for a convenience store coffee. All the while, the sounds of locomotives give way to the pleasant cacophony of a 15,000 square foot marketplace opened by fourth-generation French market operator Se-bastien Bensidoun. “I got your dinner under control. Lookit this tuna— just look at it. It’s gorgeous, gorgeous,” a City Fresh market fishmonger barks to a crowd perus-ing the rows of sushi-grade tuna laid out like plump pink presents. Around the corner at Sweet Miss Giving’s, the bakers offer tempting samples of fat, chewy oatmeal cookies and buttery banana bread. And for those craving rest amid the bustle, the mar-ket has a casual sit-down dining area that’s almost as good for people-watching as Left Bank café. Loop office worker Sarah Rubin stopped by on her lunch hour when it first opened. “I just came in to look around, but I’ll definitely be back for grocer-ies,” Sara says while finishing off a Rustica ham crepe from Flip Crepes. “The produce is fresh, and there’s an amazing amount of good-looking des-serts here.” Not to mention some deliciously different breakfast, lunch or dinner options. You’ll find Nutella and rum-soaked raisin crepes from Flip Crepes and pomegranate smoothies from Raw. Want to pick up dinner? Grab a pork meatball Banh Mi sandwich from Saigon Sisters before you hop on the out-bound train. Chicago French Market, 131 N. Clinton St. in the MetraMarket (312/575-0306; chicagofrenchmarket.com). Written by Catey Sullivan

GRAB-AND-GO FRENCH FOOD

ON THE GO

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By: Susan Taylor December 3, 2009

The Chicago French Market, which opens Thursday in the Ogilvie Transpor-tation Center's commuter concourse, is a tempting and convenient stop for com-muters on the run. But it's also a playground for food en-thusiasts to stroll, linger, sniff, sample and savor the myriad offerings of two dozen food vendors. Time it right and you can enjoy pastries with an "espesso" coffee foam designed by superstar Spanish chef Ferran Adria for breakfast, and wander and explore until lunch, when you'll have to chose among an impressive number of great choices. Take home fresh produce, cheese, a loaf of bread and hormone-free beef for din-ner -- or for that matter -- the rest of the week. Hard-to-find holiday specialty foods and gifts are together under one

roof, making life a little bit simpler. (Note: hours and phone numbers listed as available.) Abbey Brown Soap Artisan: Deborah Kraemer's luxurious soaps, made by hand in her Chicago shop, make won-derful gifts. Even sensitive skin will appreciate the lush silkiness of these soaps made with shea butter along with olive, coconut and palm kernel oils in-fused with the alluring aromas of herbs and spices such as chamomile, pepper-mint, lemon verbena and cloves. 7:30 a.m.-7:30 p.m. Bowl Square: One of the best things about Korean food is the huge array of condiments that wake up taste buds and tear ducts you might never have known you possessed. Many of these condi-ments come to play in the traditional dish bibimbap, which is seasoned beef atop rice with a variety of condiments. Stir them all together with flavorful red sauce for a great meal. Other dishes, including bulgogi, Korea's famous mari-nated barbecued beef, are available. 7:30 a.m.-7:30 p.m. Monday-Friday,10 a.m.-6 p.m. Saturday; 312-234-9476 Buen Apetito: The focus is on fresh at this taqueria, which features salmon, grilled steak and vegetarian tacos on soft corn tortillas. Burritos are made with traditional pinto beans in flour tor-tillas or tomato, spinach or basil wraps. Look for cheesecake flan. 8:30 a.m.-7:30 p.m. Monday-Friday,9 a.m.-6 p.m. Saturday; 312-234-9600 Chundy's Bistro: David Chundy's bread and rustic pastries are popular at nine Chicago-area farmers markets. The res-taurant features specialty sandwiches

built on his bread; beef, chicken, or vegetarian curries atop basmati rice; fresh salads; and homemade soups and chili. Also, look for loaves of sweet breads, including banana, sweet potato, cranberry and blueberry flavors. 7:30 a.m.-7:30 p.m. Monday-Friday,10 a.m.-6 p.m. Saturday Frietkoten: Belgian fries -- double-fried potatoes served in paper cones -- are a hugely popular snack in Amsterdam. Traditionally served with a dollop of mayonnaise, ketchup and a sprinkling of onions, the French Market "fry shack" will offer 20 rotating toppings, includ-ing peanut butter sauce, mayonnaise with wasabi or truffle oil, malt vinegar and tartar sauce. Enjoy your fries with Belgian or Dutch beer (available soon). 10 a.m.-7:30 p.m. Monday-Friday,10 a.m.-6 p.m. Saturday Fumare: Dick McCracken has gathered smoked and cured meats made in Chi-cago's ethnic neighborhoods, including prosciutto made by a local Croatian and smoked beef loin from a North Side purveyor, and brought them together under one roof at the French Market. Meat is served in sandwiches, on a plate with a pickle and stack of rye bread, or you can take home sausages and other smoked and cured meats on display in the deli case. 7:30 a.m.-7:30 p.m. Mon-day-Friday, 8:30 a.m.-6 p.m. Saturday; 312-930-4220 Juicy Orange: Reinvigorate with fresh squeezed fruit or vegetable juice, in-cluding orange, grapefruit, carrot and apple. Fruit smoothies are also avail-able. 10 a.m.-7:30 p.m. Monday-Friday,10 a.m.-6 p.m. Saturday

What you’ll find at the new French Market New Ogilvie Transportation Center shops offer commuters (and everyone else) anything from frites to soap

(continued)

Les Fleurs: Fresh-cut flowers, grab-and-

go bouquets, orchids and other potted

plants add European flair to the market.

7:30 a.m.-7:30 p.m. Monday-Friday,

8:30 a.m.-6 p.m. Saturday; 312-463-

1111

Raw: Whether or not you're a devotee of

the raw-food movement, you'll be sur-

prised by the imagination, fresh flavors

and beautiful colors of this uncooked

vegan food, where nothing is what it

appears to be. Crunchy strands of zuc-

chini "spaghetti" paired with "meat-

balls" made from ground sunflower

seeds and paired with a tomato-based

sauce taste like "spaghetti and meat-

balls." "Pizza crust" made from sprouted

wheat berries is topped with "cheese"

made of ground cashews, intensely fla-

vored dried tomatoes, olives and raisins.

Dates, avocado, walnuts and lots of co-

coa show up in "brownies." 7:30 a.m.-

7:30 p.m. Monday-Friday, 8:30 a.m.-6

p.m. Saturday; 312-831-2729

Saigon Sisters: Bahn mi, sandwiches

that meld Vietnamese and French street

food, are taken to a whole new level at

Saigon Sisters. Built on baguettes made

with rice flour that makes them crisp on

the outside and soft on the inside, these

bahn mi contain the expected cucumber

spears, cilantro, thin slices of jalapeno

and lightly pickled daikon and carrot to

provide sweet, salty, hot, cool and crisp

sensations. But the meat fillings and

creative condiment options are what set

these apart. Try the Frenchman, made

with duck confit, candied kumquat and

smoked paprika mayonnaise. Or the Sun

Tanned Cow, made with beef ribs

braised in coconut milk, kefir lime

leaves and ginger. Other options include

the classic bahn mi made with cold cuts,

as well as tuna, pork belly and a vege-

tarian option made with tofu. Saigon

Sisters will also serve pho, Vietnamese

noodle soup with fresh herbs and let-

tuces. 8 a.m.-7:30 p.m. Monday-Friday,

9 a.m.-6 p.m. Saturday; 312-496-0094

Espression by Lavazza: We love our

small neighborhood cafes with their

quirky charm. But there's something

quite wonderful about Lavazza, a coffee

company founded more than 100 years

ago in a drugstore in Turin, Italy, that is

now the sixth largest coffee company in

the world. It has the resources to buy the

services of such luminaries as molecular

gastronomy guru Ferran Adria of El

Bulli and photographer Annie Leibovitz

and make their creations available to

everyone. Both the cafe and coffee ki-

osk create an elevated coffee experience

in a stylish ambience. Adria's espesso is

frothy, edible coffee. You need a spoon

to eat it, and it comes in three versions.

Panini, salads and wonderful gelato/

coffee creations top off the choices.

7:30 a.m.-7:30 p.m. Monday-Friday,

8:30 a.m.-6 p.m. Saturday

Flip Crepes: Crepes, thin French pan-

cakes filled with ingredients and folded,

are so versatile that depending on the

fillings they can be a snack, breakfast,

lunch, dinner or dessert. Combinations

such as roasted marshmallows, Nutella

and crumbled graham crackers; smoked

salmon, chive cream cheese, capers,

onions and tomatoes; and Brie, fig pre-

serve, walnuts and caramelized onions

showcase the global possibilities of this

classic French treat. 7:30 a.m.-7:30 p.m.

Monday-Friday,9 a.m.-6 p.m. Saturday;

312-504-7541

Pastoral Artisan Cheese, Bread &

Wine: This is the third location for local

entrepreneurs Ken Miller and Greg

O'Neill, whose artisan cheese selection

is the foundation for some of the best

sandwiches in Chicago. Meats such as

Basque salami, Serrano ham, duck con-

fit and roasted turkey are paired with the

right cheese, bread and condiments.

Exciting vegetarian options abound.

They sell wine, bread, condiments and

holiday gift baskets any food enthusiast

would appreciate. 10 a.m.-7:30 p.m.

Monday-Friday,10 a.m.-6 p.m. Satur-

day; 312-454-2200

[email protected]

It has happened to all of us. You’ve turned in another long day, and you’re about to step onto the train when it suddenly hits you: You completely for-got to pick up six live lobsters, two pounds of hand-crafted

truffles and a giant wheel of brie. If your office is located any-where near the Ogilvie Metra station, rest assured that it never needs to happen again.

The French Market has arrived, and its wares — including or-ganic produce, locally made soaps, bags and crafts, artisan chocolates and grass-fed beef — are diverse enough to satisfy nearly every taste.

“I think it’s great they finally filled this empty space,” Linda Vara, a commuter from Arlington Heights, said as she sur-veyed the shea butter lip balms at Deborah Kraemer’s Abbey Brown Soaps.

The year-round indoor market, the first of its kind in Chicago, is reminiscent of Philadelphia’s Reading Terminal Market — except smaller and with less ambient grease. And it doesn’t sell cheesesteaks.

CHICAGO NEWS COOPERATIVE

The Pulse: Truffles and grass-fed beef with a side of crafts By JESSICA REAVES Published December 5, 2009

Decembrrr in Chicago. It’s a long ride.

Jump on the train at the Chicago French Market, opening tomorrow in Ogilvie Transportation Center.

The year-round, European-inspired indoor (hooray!) market will whisk those winter blues away. Oper-ated by French marketeur Sebastien Bensidoun, CFM houses loads of local vendors selling every delicacy imaginable.

Favorites (Pastoral, Vanille Patisserie, Sweet Miss giving’s) cozy up to lesser knowns like Wisconsin Cheese Mart, Provo’s Village Bake Shoppe (try the kolachki), and Flip Crepes. Not to mention City Fresh Market’s grass-fed, hormone-free beef; curry coconut soup from Chundy’s, fresh-squeezed juices from Juicy Orange; and French boules and fresh pasta by Necessity Baking Company.

Take your bites to go or enjoy them in the market’s charming dining space.

Chew, chew, chew. Chicago French Market, 131 North Clinton Street, between Lake Street and Washington Boulevard (312-575-0306 or frenchmarketchicago.com).

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December 2, 2009 BY JANET RAUSA FULLER Food Editor

Greg O’Neill, proprietor of the popular Pastoral cheese and wine shops, has had his eye on the Chicago French Mar-ket for a few years now. Mary Nguyen Aregoni, a former market-ing and IT executive trying to break into the food business, just happened to see signs for the retail development while in the Ogilvie Transportation Center in Au-gust.

O’Neill and Aregoni both got what they wanted — space in the long-anticipated indoor market at 131 N. Clinton, which opens to the public tomorrow. And it’s about time, O’Neill says. “Having lived in Europe and places like New York and Boston, these kinds of markets are a huge success,” O’Neill said last week, taking a break from set-ting up in the 15,000-square-foot hall. “And I honestly believe this is going to transform gourmet retail in Chicago. It really shows, in one place, the diverse ethnic offerings of Chicago.”

Shoppers will find baguettes, Nutella-filled crepes and macarons, but they also will find Vietnamese bahn mi and pho (courtesy of Aregoni’s Saigon Sis-ters stand, run with her sister Theresa and mom Suu), tacos, Korean bulgogi, Belgian fries and Wisconsin cheese curds. But never mind the cafe tables and wicker-and-metal chairs in front of a mural of the Eiffel Tower, where you’ll be able to sit and nibble. Upscale food court, this is not. “This is a fresh market, first of all,” says fourth-generation market operator Se-bastien Bensidoun, whose family runs markets in France, New York Michigan, Connecticut and suburban Chicago. Fresh produce (some of it certified or-ganic), meats, fish and fromage are the crux of the market, which will be open six days a week, Bensidoun says. The energetic 35-year-old, who lives in Paris but has been in Chicago with his father, Rolland, while working on the project, even shies away from using the term “gourmet,” lest people equate that with “expensive.” “We don’t want to target a certain elite. We want anybody to be able to come here and shop,” he says. The year-round operation — first pro-posed in 2001 — brings Chicago in line, finally, with cities boasting permanent

markets including New York, Seattle, San Francisco and Cleveland (that’s right, Cleveland). There are 25 vendors in all, each operat-ing under a three-year lease, with space for an additional handful of vendors, Bensidoun says. The nuns of Fraternite Notre Dame and their, um, heavenly baked goods were a last-minute drop-out. Bensidoun has felt a personal connec-tion to Chicago since he was a child. A great-aunt had married an American and settled here. At 4, Bensidoun visited and fell in love with the city; he and his mom were passing through on their way to the Mayo Clinic for Bensidoun’s heart sur-gery. In 1997, the Bensidouns launched their first French market in the States, the open-air Wheaton market. Though the market thrives today as one of 13 French markets in the Chicago area, back then, “my father told me, ‘I think we came too early,’ ” Bensidoun says. “People still weren’t really cooking. They were going out to eat out.” The time seems right for the Chicago French Market. “In the last five, six years, you’re seeing tremendous involvement among people, even young people, to cook and learn about food,” Bensidoun says.

New French Market a fresh option for West Loop

chicago french market

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