A.M. RIGHT HERE ON LIVE IN THE D. DOES THE PLANT FERRY HAVE MAGIC DUST OR SOMETHING? SO I
COULD USE SOME. ALL RIGHT. SO
WHEN I SAY MARKET YOU PROBABLY
THINK OF LIKE FRESH FRUIT AND
VEGGIES, YOU KNOW, DELI MEAT
COUNTER KIND OF MAYBE A BIT
BAKERY. BUT THEY GENERALLY SELL
JUST THE INGREDIENTS MAKING THE
MEALS IS UP TO YOU. THAT’S
RIGHT. WELL NOT AT CANTOR. OH
MARKET AND TRY TO RIA IN
PLYMOUTH. THIS ITALIAN SPECIALTY
MARKET HAS A FULL ITALIAN
RESTAURANT INSIDE. MICHELLE
OLIVER IS TAKING US THERE TO
DINE IN THE D RIG FAMILY. JUST
PAST THE FRESH PRODUCE NEXT TO
THE GELATO COUNTER IN THE BACK
OF CANTOR. OH, MARKET IS AN
ITALIAN TRATTORIA. THE MENU IS A
CONTEMPORARY ITALIAN MENU. WE
HAVE A LOT OF TRADITIONAL ITEMS
ALLOWED. THINGS ARE A LITTLE BIT
CONTEMPORARY AS WELL. OH NAME
HAS BEEN TIED TO ITALIAN FOOD
AND INGREDIENTS FOR QUITE A
WHILE. OUR FOUNDER MARIO FLOWN
CAME HERE IMMIGRATED HERE WITH
HIS MOM IN THE LATE FIFTIES FROM
THE REGION OF LATIN CEO. HE
HAPPENED TO PURCHASE THE OLD
ORIGINAL CANTARELL MARKET FROM
MR CANTOR. OH, WHO MOVED BACK TO
ITALY AND MARIO TOOK IT OVER AND
RAN WHATEVER SINCE OPERATING THE
MARKETS. HE ALSO HAS A GREAT, UH
SUBSTANTIAL IMPORTING BUSINESS
WHERE AGAIN WE BRING IN
GROCERIES, WINE DIRECT FROM
ITALY. THIS MARKET IN 2014, BUT
BELIEVE IT OR NOT, THIS
RESTAURANT WAS NOT A PART OF THE
ORIGINAL PLAN. SPACE THAT IS NOW
OCCUPIED BY THE RESTAURANT WAS
DESIGNED TO BE JUST A COFFEE
SHOP SO GUESTS COULD GO BY
DESERTS IN THE BAKERY. WALK OVER
HERE HAVE A CUP OF COFFEE MIDWAY
DURING CONSTRUCTION. THEY DECIDE
LET’S BUILD A RESTAURANT, SO WE
KIND OF CHANGED GEARS A LITTLE
BIT, RESUBMITTED PLANS AND ADDED
THE RESTAURANT TO THE FOOTPRINT
OF THE MARKET. AND WHAT A
BEAUTIFUL SPACE IT IS WITH WALL
TO WALL WINDOWS, SORT OF AN
INDUSTRIAL TYPE FIELD WITH A LOT
OF STEEL GIRDERS. LOTS OF OPEN
SPACES. WE DIDN’T WANT IT TO BE
KIND OF DARK AND CONFINED, SO
IT’S LIGHT AND AIRY
CONTEMPORARY. WELL THIS SPREAD
LOOKS ABSOLUTELY AMAZING, AND IT
SMELLS DELICIOUS AS WELL. SO
LET’S GET INTO THE MENU AND
WE’RE GOING TO START WITH ONE OF
THEIR APPETIZERS. THIS IS
THEREFORE CASA ROMANO, AND THIS
IS MADE USING THEIR CLASSIC
FOCACCIA DOUGH. THEY THEN SPREAD
TOMATOES OVER TOP WITH A BIT OF
HERBS LIKE OREGANO AND BASIL,
AND THEY TOP IT WITH FRESH
BURRATA. THAT’S NICE, SOFT,
CREAMY CHEESE THAT YOU’RE
SUPPOSED TO SPREAD OVER TOP. AND
IF YOU LIKE THE SOUND OF BURRATA
, CHECK OUT THEIR BURRATA
APPETIZER. SO THIS, OF COURSE,
COMES WITH THAT SAME DELICIOUS,
CREAMY WHITE BURRATA CHEESE. YOU
ALSO HAVE BLISTERED SHISHIDO
PEPPERS, MARINATED GRAPE
TOMATOES AND STAND DANIELLE
PROSCIUTTO, WHICH IS A THINLY
SLICED PIECE OF HAM. IT’S VERY
SALTY, SWEET AND ABSOLUTELY
DECADENT, NOW, MOVING ON TO MORE
OF THE MAIN ENTREES, WE HAVE THE
MOST POPULAR PASTA. THE
CHECKLIST. HEALY BOLOGNESE, SO
THIS IS A VERY TRADITIONAL
BOLOGNESE TO THE BOLOGNA REGION
. IT’S A MIX OF FOUR DIFFERENT
KINDS OF MEAT. YOU HAVE VEAL,
BEEF, SAUSAGE AND PORK. THE
NOODLES ARE MADE IN HOUSE. THERE
ARE TAGLIATELLE, WHICH IS KIND
OF IN BETWEEN FETTUCCINI AND
PEPPER DELI WHEN IT COMES TO WIT
, AND IT’S SERVED WITH FRESHLY
GRATED PARMESAN A REGGIANO NOW
FOR ONE OF THEIR HOUSE
FAVORITES, THE SALTIMBOCCA ALLA
ROMANO SALTIMBOCCA LITERALLY
MEANS TO JUMP IN YOUR MOUTH.
THIS IS VEAL MEDALLIONS. FROM
THE TENDERLOINS SO NICE, JUICY
TENDER. THE WRAPPED IN FONTINA,
CHEESE AND PROSCIUTTO. IT’S
TOPPED WITH A STAGE DEMI GLOSS
AND SERVED WITH YUKON GOLD
POTATOES AND GREEN BEANS, ALMOND
DEAN AND FINALLY, FOR DESSERT.
WE HAVE A CLASSIC CREME BRULEE.
THIS IS VANILLA BEAN FLAVORED.
IT HAS CARAMELIZED SUGAR ON TOP
OF YOU HAVE TO CRACK THROUGH TO
GET TO THE GOOD STUFF, AND THEN
IT SERVED WITH FRESH FRUIT. AND
ALSO WE HAVE THE ITALIAN CLASSIC
TIRAMISU. SO THESE ARE
LADYFINGERS SOAKED IN CHOLULA
AND ESPRESSO. IT’S TOPPED WITH A
MASCARPONE CREAM AND FINISHED
WITH A DUSTING OF COCOA POWDER.
WELL AH LOT. MICHELLE WHAT DID
THEY DROP OFF FOR US? THIS LOOKS
AMAZING. SO THIS DISH THAT JASON
HAS RIGHT HERE IS MY FAVORITE
DISH THAT I TRIED WAS THE VEAL
SALTIMBOCCA. SO YOU HAVE THE
VEAL TENDERLOINS, SO THEY’RE
REALLY GOOD CUT OF VEAL. YOU
HAVE THE PROSCIUTTO, FONTINA
CHEESE, THE SAGE DEMI GLOSS ON
TOP. GREEN BEANS, GREEN BEANS.
YOU CAN GO POTATOES. SO MANY
THINGS I LOVE ABOUT THIS DISH
AND THEN AMAZING FOR YOU. I GOT
SOME GLUTEN FREE PASTA BECAUSE
THAT’S A RARE THING TO FIND.
SOMETIMES THAT LOOKS THIS GOOD.
ESPECIALLY DELICIOUS. YES YOU
CAN GET GLUTEN FREE PASTA THERE.
YOU HAVE TO REQUEST IT, BUT THEY
DO MAKE IT SPECIALLY IN A
DIFFERENT HAVE TO BOIL. THEY
BOIL THE DIFFERENT POT OF WATER
FOR IT, SO IT CROSS
CONTAMINATION CONTAMINATION
GREAT FOR THOSE WITH CELIAC
DISEASE AND, UM INTOLERANCE
LITTLE BIT LONGER. UM AND THEN
THIS IS THE OTHER ONE BECAUSE I
WASN’T SURE WHAT JASON WANTED TO
EAT. SO I GOT A FAVORITE DISH.
AND THEN I GOT HIM SOMETHING
WITH SHRIMP BECAUSE I KNOW HE
LOVES SHRIMP. THIS IS THE NO.
I’M GONNA SAY THIS WRONG GAMBIA
ALLEGORICALLY GO OR SOMETHING
LIKE THAT. I GOT ADTAGURL: L
WHAT DO YOU THINK IT’S
PHENOMENAL? THIS IS THE BEST
GLUTEN FREE PASTA I HAVE EVER
HAD IN MY LIFE. THAT’S HOW
LITERALLY THAT’S TEXTURE.
EVERYTHING IS AMAZING, REALLY
QUICK BECAUSE WE’RE RUNNING OUT
OF TIME SINCE THEY WERE MARKET
AS WELL. CAN YOU BUY ANY OF
THOSE MEALS PRE MADE? YES SO YOU
CAN BUY A LOT. THEY HAVE A LOT
OF STUFF THAT YOU CAN ACTUALLY
GET PRE MADE. HERE’S A WHOLE
CASE FULL OF IT. SO THEY HAVE
STUFF THAT YOU CAN’T GET IN THE
RESTAURANT THAT YOU CAN ONLY GET
PRE MADE. THEY ALSO HAVE SOME
STUFF WHERE YOU CAN GET BOTH.
THEY HAVE A PASTA COUNTER SO YOU
CAN ACTUALLY GET THE FRESH PASTA
AND THEN ALSO BY THE SAUCES IN
THE MARKET, BUT SOME THINGS LIKE
I THINK I THINK JASON’S DISH AT
THE RESTAURANT LEFT. WHERE ARE
THEY LOCATED, MY DEAR. THEY ARE
LOCATED AT 1550 NORTH HAGGERTY
ROAD IN PLYMOUTH, NORTH OF FIVE
MILES. AND OBVIOUSLY IT’S GOOD,
GOOD NUMBERS. GOOD MICHELLE.
THANK YOU SO MUCH. REALLY GOOD.
IS THAT MY PHONE GROWING UP? YOU
KNOW WHAT? THAT IT’S THE MARKET
CALLING ME SAYING THANK YOU FOR
LIKING US. THAT’S WHAT IT IS.
ALL RIGHT. WELL, IF YOU LOVE ALL
THINGS, FOODIE RELATED IN METRO
DETROIT, AND YOU WANT RESTAURANT
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