New owners give Eastmoreland Market a makeover

By David F. Ashton

The Bee, Jan 30, 2008, Updated Oct 30, 2009

Pat Mendola, of “e.moreland market & KITCHEN”, shows us some of the gourmet Italian and Spanish foods now offered.

David F. Ashton / THE BEE

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As neighbors have recently strolled by the Eastmoreland Grocery & Market, they’ve seen the historic Eastmoreland store take on a new external look, with blue tiles below the windows, and terracotta paint.

But many will find the changes inside the store even more remarkable. New owners Pat and Colleen Mendola — only the fourth set of owners for the store since it first opened in 1924 — have updated its look and feel.

Reopening as “e.moreland market & KITCHEN” on January 24th, the Mendolas promised the store would again be stocked with fresh, local produce.

“We’ll have a full line of meats; all the best cuts of beef, chicken, pork. Butchering is my forte. [Former owner] Gary Christenson and I used the same meat supplier for 12 years. And, we’ll feature sausage by Fred deCarlo, the local artisan from the Moreland Farmer’s Market. Eventually, we’ll make some specialty sausages.”

The market will feature daily deliveries of fresh-baked Grand Central Bakery breads, and specialty baked goods from local artisan producers Finials and Two Tarts. And, they’re stocking “real” bagels from Kettleman Bagels. Shelves are being stocked with pantry staples, as well as high-quality ingredients for culinary enthusiasts.

Mediterranean influenced café fare

Shoppers certainly won’t find day-old weenies rolling on an electric grill, or stale convenience-store sandwiches!

Using the gleaming new commercial kitchen they’ve installed, and the experience gained from running the Tuscany Grill for a dozen years, the Mendolas will be offering Mediterranean-influenced meals and entrees. Patrons can enjoy their gourmet offerings in the newly-created café space, or take ready-to-serve meals to go.

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