Shirley’s pop-up takes root in Davis Square in Somerville Summer 2022

Shirley – a farm-to-table pop-up that has been serving locally sourced ingredients on freshly baked bread, among other goodies, at Somerville’s Bow Market since fall 2021 – will soon be leaving the market and taking lasting roots elsewhere in Somerville.

July 31, 2022, will be Bow’s last day, Shirley founder and chef Kat told Bayle Eater, and hopes to open her new storefront around mid-August at 22A College Avenue in Davis Square. The cozy space is now home to the oatmeal-focused Oat Shop, which opened five and a half years ago and recently announced that it will be closing around late July, citing “various challenges over the past two years including rising costs.”

Pyle says the new site will “build on Shirley’s concept of carefully sourced local ingredients” via an ever-changing menu. It will mainly feature sandwiches, baked goods, and “fun drinks” with “all the magic” made in-house, including the bread. (Bale is particularly passionate about naturally leavened bread and fermentation.) There will be vegetarian and vegan options, and the entire restaurant will be nut-free.

Diners might see sandwiches like lemon Banh meatballs made with local beef, spices, herbal aioli and spicy pickles, says Pyle, or a brie-style sandwich with Camembert from Bell & Goose Cheese Co in New Hampshire with “seasonal delicacies” like rhubarb jam and salad Green, served on maple olive oil brioche.

For baked goods, keep an eye out for options like jam-pocket corn fritters made with locally grown cornmeal and freshly milled by Elmendorf Baking Supplies in Cambridge and filled with seasonal fruit jam, or scones with flavors like strawberry maple.

The drinks menu will include coffee from Broadsheet Coffee Roasters in Cambridge; For example, a maple-mint iced mocha will have oat milk-flavored Broadsheet coffee and Shirley’s special syrup. There will be tea options as well, such as Sweet Tea for Lemonade, made with locally grown lemongrass, lemon balm, and maple-sweetened ginger.

Shirley recently launched the new slogan “Eat more sunshine,” says Pyle, where sunshine refers to “that quality that transcends the five tastes (sweet, bitter, etc.). It describes the vibrancy, freshness, cheerfulness, and exhilaration that certain ingredients impart.” . Pyle says these ingredients are more likely to be locally grown or manufactured, organic, and sustainable by small business owners.

“Shirley is dedicated to bringing more sunshine and supporting the efforts of her fellow sun producers,” she says.

Shirley fans can catch her in her pop-up form at Bow Market for a few more weeks before moving to Davis Square; It’s currently open from 11 a.m. to 3 p.m. Wednesday through Sunday, as well as special events on Thursday nights. July 14th and 28th, for example, are Ban Mee Nights, which contain 100% local ingredients, including New England-grown lemongrass and Martha’s Vineyard shiitakes. The evening of July 21 is a ricotta toast collaboration with (mostly) a mostly pasta pop-up, which makes its own ricotta.

Shirley is one of the many popups in the Bow Market to eventually move into larger, permanent spaces. Korean bibimbap store Perillas, which had two long stints in the market, now has its own space in Allston-Brighton with an expanded menu, as well as a location at Boston General Market, and Koshary Mama has graduated from Bow into a permanent space a little down the road on Somerville Street. In addition, Empanadas & More Buenas, one of Bo Market’s founding tenants, is still operating in the market but will soon have a brother at Speedway in Brighton called Super Bean – a South American wine bar and grocery store that will feature Buenas products as a home brand, both For retail or ready-to-eat food.

Keep an eye on Shirley’s Instagram account for updates on Bow’s final weeks (online ordering available), and soon after, he debuts at Davis Square.

When Shirley Open at 22A College Avenue, Somerville, later this summer, it will operate Wednesday through Sunday from 8 a.m. to 3 p.m., with the morning (until 11 a.m.) set aside for baked goods, drinks, and a sandwich focus for the rest of the day.

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