Over the past few months, the team behind Prep & Pastry, Commoner & Co., and August Rhodes Market have been working diligently to open up Flora’s Market Run, which has taken over the spot that previously housed Rincon Market.
After having a successful run with its soft opening, they’re happy to announce that the restaurant nestled inside the building on East Sixth Street has officially opened.
The new spot offers counter-service and table-service for breakfast, lunch, and dinner, with a menu that’s got the likes of sandwiches, salads, wood-fired pizza, chicken, and salmon.
We got to try a few of their dishes like the Buttermilk Fried Chicken Sando — which comes with an apple and Brussel slaw, hot honey mustard, pickles, and a milk bun — along with a few other eye-catching culinary achievements.
Flora’s Market Run Menu Highlights
Margherita Pizza – with fresh mozzarella, basil, San Marzano tomatoes, and roasted garlic ($15)
Huevos Rancheros – local crispy corn tortillas, marinated beans, guajillo sauce, fried eggs, cabbage slaw, avocado, and cotija ($8)
Market Tartine – with citrus, roasted beets, fig jam, carrot ricotta, mint, hazelnuts, and arugula ($8.50)
Market Cioppino – with mussels, clams, prawns, bass, tomatoes, chervil, wine, and peppers ($25)
Mercado Pizza – with chicken, sausage, bacon, mozzarella, basil, and arugula ($16)
Shrimp Tartine – with avocado, smoked mussels, blistered tomato, crunchy chili oil, chervil, and herbed cream cheese ($14)
August Rhodes will be the primary baker at the new location, and in addition, will still be providing its bread to both Prep & Pastry locations, Commoner & Co., and several other restaurants around the city.
The restaurant’s hours of operation are 7 a.m. – 9 p.m. on Sunday – Thursday, and then 7 a.m. – 10 p.m. on Friday and Saturday. You can expect the brunch menu from 7 a.m. – 3 p.m., a Happy Hour from 3 – 5 p.m., and the dinner menu kicks off at 5 p.m.
Flora’s Market Run is located at 2513 E. Sixth St. For more information, visit florasmarketrun.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
