Now open: The Market Italian Village

Beth Stallings, Columbus Crave

It's a grocery store and a wine shop. It's a growler-fill stop and a cafe. It's a butcher shop and bar. It sounds like The Market Italian Village has a lot going on because it does. The corner store and restaurant that opens today is banking it can be a little something to everyone in the growing neighborhood.

"It's like something you'd find in a bigger city," says Abed Alshahal, who developed the concept with co-owner Ali Alshahal. (Together, the two operate several local bars and eateries including The Crest Gastropub, Ethyl & Tank, Cafe del Mondo and Fourth Street Bar & Grill). He likens the 2,000-square-foot space to a small Chelsea Market or Old World bazaar (the two domed ceilings over either aisle are reminiscent of that motif) that fulfills a need for customers throughout the day. He says it's a place to get a good meal on-the-go or something to take home and prepare later, or simply a spot to slow down and enjoy a good meal and a drink for dinner or brunch.

Sourcing is a heavy focus of everything offered here, Abed adds, explaining they were mindful in the local farms and purveyors from which they are getting product, and are also offering meats, cheeses, beer and wine from standout global purveyors as well.

Overall, the hope is that this once-rundown convenience store with a big red chicken perched on top will be a go-to spot for coffee and pastries, grab-and-go sandwiches and salads, and then dinner after 5 p.m.

Here's a breakdown of what you'll find:

Specialty groceries and meats:Produce is locally-grown and sourced and specialty grocery items include sauces, pastas, spices and breads. From the deli case, guests can order artisan meats and cheeses (including a promise of black pig from Spain), or take meats home from a full-service butcher shop featuring grass-fed cured meats, dry-aged beef and house-made sausages. (Note the ultra-sleek, red, hand-cranked deli slicer behind the counter.)

Baked goods:The Market's pastries, breads and sweets will be freshly made at Flour and Peel-A&R's bakery arm located inside nearby Cafe del Mondo. The bakery will also be crafting the pizza dough for wood-fired pies. (Expect to see butchery items and baked goods from Flour and Peel crop up on the menus at sister restaurants The Crest Gastropub, Ethyl & Tank and Fourth Street Bar & Grill.)

Grab-and-go food:There's a station where diners can build their own salads or their own Sicilian-style pizzas, fired off in a wood-burning pizza oven behind the counter. From the cooler, guests can also reach for premade deli sandwiches, and other specialty items designed to make cooking at home easier, like house-infused oils and compound butters.

Wine and beer:For those on-the-go, you can grab a bottle of wine or fill a growler from one of the 20 beers on tap. There's also a small bar serving wines by the glass, craft beer and barrel-aged spirits. The beer focus, manager David Moore says, is on imports (think German, Belgian and English).

Dine in:With seating for 60, plus space on the patio, The Market will be open for full-service dinner daily and brunch on the weekends. Head chef Julian Menaged (most recently of The Refectory) is leading the European-inspired menu of salads, sandwiches and pizzas from the counter, and starters, salads and entrees during dinner service. Several dishes (including the pizzas) will be finished in the wood-burning pizza oven. Menaged plans to combine Old-World techniques, a sustainable and local mindset and modern touches to the menu. So there will be dishes like sous vide chicken osso bucco, chicken saltimbocca and lamb spiedini and yogurt. You can find the opening menuhere.