A little-known churcuterie of delights on on College

JULIA TIERNAN/YH The Market's meatloaf and cheesecake will leave you grinning.

Carmen Capriles and Andy Depino, who opened The Market last March, they own and manage the store and also do the cooking. What is so appealing about The Market's menu is that many of the dishes are innovative and whimsical variations of standard favorites like pasta, chili, and chicken—while it's not excessively exotic, the menu is far from ordinary. Choices range from southwestern lasagna to turkey meatloaf to vegetarian chili to carrot-ginger soup to pesto dishes to tuna salad. All these dishes run from five to 10 dollars.

The two-tomato vinaigrette pasta salad is blissful. The vinaigrette has just the right balance of ingredients so that the sweet distinct tang of sundried tomatoes is predominant, accompanied by the more common flavors of vinegar, olive oil, and garlic. Tossed with the pasta are fresh olives, tomatoes, and feta cheese, giving the dish a zesty punch. I never thought I would say anything remotely good about meatloaf, but The Market's turkey meatloaf is divine. Because it is made with turkey instead of beef, it is lighter than most meatloaf varieties. The gentle, salty flavor of the turkey is artfully contrasted by the tart sweetness of dried cherries and cranberries, and there are even some sunflower seeds tossed in as well.

The Italian tuna salad is equally creative. Free your mind (and digestive system) of the notion that tuna salad consists of whitish lumpy chunks of fish hardening under the fluorescent lights of the deli display. The Market's tuna salad is made with fresh tender tuna meat, and instead of mayonnaise, a vinaigrette of olive oil, balsamic vinegar, red onion, and sundried-tomatoes is used. For a snack, the white hummus dip and standard pesto is also worth a taste.

And now for the desserts—even thinking about them elicits a Pavlovian response. The lemon squares are slices of delightful, tangy lemon gooeyness that lies atop the sweet, buttery shortbread. Or enjoy The Market's confectionary forte: the pumpkin cheesecake. Made with plain yogurt instead of sour cream, this cake is like sweetened cloud on a graham-cracker crust. These delectables will cost you between one and five dollars.

The ambience of The Market makes it more of a place to sit with a cup of tea and pastry in the late afternoon than to linger over a long, intimate meal. There are several funky chrome and glass tables in one corner of the shop which are welcoming but not so private.

What is particularly impressive about The Market is not only the quality of its food but the versatility of its services. "We really want to be of service to anybody food-related," Depino said. "But we do love to do fun, creative, outrageous things."

The Market caters parties as well as romantic dinners for two. The owners rent out the space at The Market or they can hire servers for you to hold an event in a different location. The Market also prepares foods according to specific dietary needs, and Capriles and Depino are willing to work within any budget, even as low as $10.

The Market also offers several cooking classes and wine tastings each month. The classes begin with a prepared meal for students to eat and then prepare themselves. Past topics have included Cuban, low-fat, and cooking in one pot. This month they will offer classes on seafood on Mon., Nov. 16, an autumn breakfast (date to be announced), and a wine tasting on Sat., Nov. 21. Cooking classes are $40 and wine tastings are $35. Capriles and Depino also invite guest chefs to observe in the kitchen for a day.

In addition to food, the Market sells fresh and organic produce, gourmet food products, and cooking utensils. There is also a cooking library for patrons to peruse. So if you want to bring joy into the hearts, mouths, and stomachs of yourself or those you love, head over to The Market for a meal, snack, or party.

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