Saturdays, fall through spring, take on special meaning for gourmets who are looking to score some extra-special treasures for just a few shekels. Perhaps it's a bottle of little-known boutique wine, an obscure blue-veined cheese, artisan breads or organic produce. We find them here, all crafted or grown by independent vendors, and at factory-to-us pricing. Fair-weather Saturdays are when Guerithault operates his farmer's market, set up in the parking lot of his restaurant from 9 a.m. to 1 p.m. The market opens for the new season on October 13.
If all this shopping makes us hungry, we can pause to snack on some of chef Guerithault's mouth-watering creations. Made-to-order crepes always make their way to our mouths, the whisper-thin pancakes filled with any number of delectables, savory or sweet. Duck tamales delight our taste buds, and soufflés satisfy even our most formidable stomach rumblings.
Hey, we may be cheap, but with Vincent's market, we can still be classy, too.