The Rive Gauche in Paris has long been appreciated as an artistic and intellectual hub, home to countless cafés characteristic of the vibrant city. On Shelter Island, you can find a glimmer of this atmosphere at Reddings Market.
This specialty market, under new ownership, strives to offer customers plenty of options and great food. Owner Marie Eiffel is passionate and savvy about her new store for a plethora of reasons.
Reddings serves favorites such as bagels, fresh baked croissants and baguettes, but also offer a full menu of lunch sandwiches and salads. Among the most popular of these is the lamb sandwich, made with goat cheese, roasted tomatoes and spinach. There is a clear emphasis on organic, fresh products, including many vegan and gluten-free menu items. There is a new organic juice bar, which serves real cold-pressed juice. “I love offering different, unique options to customers,” Ms. Eiffel said. “It’s exciting to see how they react.”
Ms. Eiffel also has a selection of French cheeses for sale, flown in straight from France. “People are ecstatic surprised to find it here,” she said.
Aside from the homemade, prepared food and drinks, Reddings has a market stocked with unique finds, from specialty food and drink to household cleaning products: things a typical grocery store wouldn’t carry.
Though this market has changed face in just a few short months, it hasn’t changed at heart. It’s still a small business that thrives on support from everyone who comes in, locals and vacationers alike. It’s the kind of place you can stop in and be greeted by a smile and a “Ça va?” from Ms. Eiffel, order your food and be on your way, sit and eat at a bar seat near the front window, or outside at one of the tables. “This is a place for real, regular people to come and enjoy great food,” Ms. Eiffel said, glancing over a menu. “Without the Hamptons price tag,” she joked. The affordable prices for such quality is what keeps many customers coming back. And they’re “the only market with waterfront seating.”
Reddings captures sentiments felt all across the East End: a friendly environment that uses fresh, local ingredients. “As often as we can, we try to use local produce, even though it hasn’t been easy, with how the weather’s been,” Ms. Eiffel noted.
Despite the bad weather, “I’ve never seen it so busy. I couldn’t be happier.” And she is staying as optimistic looking towards the fall and winter months. “I’m looking into offering more specials and more French cuisine as well,” Ms. Eiffel said.