Openings

The Fresh Market South Beach Grand Opening Wednesday

The Fresh Market is a lot like Santa Claus and Disney World.

Sure you're a jaded non-believer, but then the automatic doors part. You get a simultaneous hit of classical music and the co-mingled scents of cinnamon, cheese, and coffee, and you gladly fork over your rent money for Manchego from Spain, wild-caught salmon, Costa Rican coffee, and organic heirloom tomatoes.

The Fresh Market is like crank for foodies. One hit and then you start shaking when you have to shop at (gasp!) Publix or Winn-Dixie. After TFM, nothing less will do. We particularly love Friday afternoons at the Fresh Market, where we push around a shopping cart, sampling free wines as we walk the clean and softly lit aisles. By the time we've reached the registers, we're pleasantly buzzed enough to not care that we've just spent $100 at the olive bar.


Miami Beach TFM junkies used to have to travel to the mainland to shop

at the nearest Coconut Grove location, which was just listed as one of Miami's best markets by Lee Klein. Now they're rejoicing in the news

that the Fresh Market location on South Beach, which started

construction about two years ago, is finally finished and about to swing

open its doors.


Tomorrow at 8 a.m., the traditional ribbon-cutting ceremony will be replaced by a cracking of the parmesan.

Foodies will be feted all day with complimentary outdoor grilling, food

sampling, and chef demonstrations from 10 a.m. to 7 p.m.


The first 1,000 customers will be treated to a free reusable shopping

bag and a sample bag of coffee and everyone who signs up for their Fresh

Ideas email club will be entered into a drawing for a $100 gift card --

good for about a day's worth of groceries.


The Fresh Market
1800 West Avenue, Miami Beach

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss