, a new specialty food market and café, will be open this spring in the Strip District. Owner Regina Koetters says the market will be right-sized, sourcing products from farms and other producers within a 150-mile radius.
Koetters moved to Pittsburgh in 2008 to be a part of the region’s redevelopment, and because she was impressed by the city’s offerings. It is in that vein that she hopes to create a community gathering place centered around food, and describes the market as a community minded business.
“I didn't see any need to go beyond the community to get something going,” Koetters says. “Instead, I wanted a business that celebrated what already exists in Pittsburgh's community, and furthered it in some way.”
Marty’s is located in the former Right By Nature space, but Koetters is quick to say customers should not expect a similar supermarket concept.
“I’m certainly building on what was great about Right By Nature, but Mary's Market is quite different in concept and function,” she says.
Marty’s will only occupy 2/3 of the former tenant’s space. In addition to specialty foods, the market will stock pantry staples, like flour, sugar, and salt.
None of the produce at Marty’s will have been treated with chemicals or pesticides, nor any meat with hormones or antibiotics. Koetters wants customers to enter the market and not have to worry about those issues, and to know that the products here are of high quality.
“It allows the [customer] to focus on the product, the flavor, the freshness, and what they want to do in their kitchen, as opposed to reading labels the entire time they're in the store,” she says.
In the coffeehouse and café section of the shop, well-known chefs and amateur cooks will be held in equal esteem. Koetters hopes to develop a menu and product selection that will celebrate Pittsburgh’s diverse communities, while bringing people together around food.
Koetters is currently searching for an executive chef to run the café at Marty’s Market.
“I think I'm building a really cool playground for someone who knows how to do stuff with food,” she says. “I’d love that person to show up and just have a great time, and unlock the potential that I’m creating here.”
Writer: Andrew Moore
Source: Regina Koetters