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MarketBasket Review

  Sizzle, without the steak

       In the case, they look for all the world like steak and poached eggs.  But the clever take-out lunch (or dinner) entree at Andreas Petrides' stand tends more toward the vegetarian end of the spectrum - a base of juicy marinated portobello mushroom topped with a dollop of goat cheese, mildly garlicky pesto, caramelized onion, and tomato, draped with a melted hood of ivory provolone.

       Petrides says he concocted the dish for flavor, not as a visual pun.  He'll heat it in the microwave for you if you want to eat it on the premises.

Rick Nichols, Philadelphia Inquirer

May 15, 2002