ollowing the success of the booze-centric hotspot, Sip Restaurant and Lounge (all the food is alcohol-laden), the team of Peter Raptis, Ryan Newman and Raymond Staniscia are taking it upstairs with somewhat of an extension - MRKT. The concept is “market fresh,” with Chef Mike Carter working on a simple menu based on antipasti, charcuterie, and cheese plates with fresh breads, and all from sustainable sources. Expect a large beer assortment and classic old school cocktails.

MRKT takes over the space that once held the Sugar Refinery and plans to be ready to go near the end of August. M Studio Design Consultants (designers of Earl’s Paramount, The Ocean and Mountain Club) are behind the design. The design team is going all Earth Day, and using reclaimed wood for the floors and tables in the sixty-seat room, there be a bike storage for staff and energy star appliances. Nourishment with an environmental appeal? How very 2008. –C.A.