Chicago French Market

Be a part of what is becoming downtown Chicago’s
premier marketplace – MetraMarket, a new urban
development of restaurants, shops and our 15,000 sq. ft.
authentic, indoor French Market.

High-Quality Vendor Opportunities Including
Butcher Bakery Deli
Fish Produce Catering
Poultry Organic Flowers
Cheese Coffee/Tea Gelato

About the French Market
• Market open year-round Monday through Saturday
• 65, 13-foot counters for vendors
• Adjacent indoor public space for dining
• Ground-level parking
• Developed and managed by Bensidoun, the largest
operators of open-air food markets in and around Paris

For more information on French Market developed by
vendor opportunities, contact:
Sebastien Bensidoun | 312.502.5603 | bensidoun@yahoo.com metramarket.com
Katherine Antonucci | 312.456.7061 | kantonucci@usequities.com

Location
Enjoy foot traffic all day long from Metra commuters, office workers, area residents and tourists. French
Market vendors benefit from both a commuter concourse entrance and Clinton Street entrance.

Area Map
Ohio Ohio
Demographics (within one mile)
Daytime Employees 482,477
Grand
Grand
RIVER Illinois Residential Population 41,057
NORTH
Hubbard Hubbard

RIVER WEST 1
Kinzie Kinzie

2 4,850 13,800
1,800 8
Wayman 155
1 2
285 4 6
315
13 5 2,475 4,000
16 15 294
225
75 9
Fulton
170 680 Wacker
3 3 635
115 14 5,000 2,578
264
18 3,381 3
Lake 11 2 510 Lake
300 4,400

2 3 1 10
857
4 5 3,000
6 5
411 1,420 250 1,433 4,520 4 4
6
4 3,000 450
� Randolph Street Restaurant Row � � Theatre District � Randolph
3 3,200
360 1 11
2 600 9 3,081 2,400 1
5 440 Washington
285 2
1,500 3,000
3
907
Washington
5
CENTRAL
260 1,935 585
12 6 3
17
5,475 7
14
2,200
3,400 5,360 3,712 BUSINESS
360 5,200 2,574
Madison Residential Existing
WEST LOOP DISTRICT
5,830
Madison 4,530 935
4 17
6
12 3,620 13 16
2,494
Residential Proposed
2 3,750 5 2,740 4,530 5,900
Monroe
esidential Under Construction
3,120
Monroe
15 8 R
GREEK TOWN

7 4
2,130 4,120 6,290
1 3,800
8 4,740 1,675
10 2,771
7
400 1,200
1 320 2,148 2,070 2,500
Adams
Office Existing
Adams
5 16,000

Quincy
2,000
9
Office Proposed
Jackson
Jackson
Office Under Construction
Gladys
Van Buren
Garage Parking
Wacker

Van Buren

Surface Parking
Congress Congress
SOUTH LOOP CTA Line and Stops
Des Plains

Dearborn
Jefferson

Franklin
Halsted

LaSalle
Clinton

Canal

Wells

State
Clark

Harrison ½ Mile Radius


Floor Plan

• 13 linear feet (minimun of table space for $75
per market day, 3 year lease
• Corner space 13 linear feet (minimum) for 3,885 SF

$105 per market day, 3 year lease Espression
2,915 SF
by
Lavazza

• Refridgeration services and work room
available upon request
• Kiosks in station concourse available upon
request


Demographics (within one mile) Residential Growth
Daytime Employees 482,477
Residential Population (130% increase since 1990) 41,057 50

Households (164% increase since 1990) 23,818
Average Family Household Income $141,496 40

Undergraduate Degree or Higher 61%

In thousands
30
Households Without Cars 30%
Walk to Work 35%
20
Public Transit to Work 22%

Residential
10

1990–2007 Residential Developed Units 0 `90 `00 `08 `31 `90 `00 `08 `3
1
West Loop River West River North Total Population Households
12,340 10,258 22,598
Residential Proposed Units
West Loop River West River North Total Daytime Employees
5,141 2,794 7,935
1990–2007 Total Chicago Downtown Developed Units 60,766
by Industry
Total Chicago Downtown Proposed Units 22,915 Wholesale Trade
8,037
Construction
5,243
Office (million square feet) Agriculture/Mining
Co

1,053
mm

Total Downtown Office Space 131.6
Ma 27,599 n,
Tr ati 27,
un

nuf
an on 670
ic

sp /P

Existing West Loop Office Space 45.2
act
or ub
ta lic

urin
tio U

Under Construction 5.0
g
til

Proposed MetraMarket Office Space 11.8 Retail
iti
es

41,230

Services

Commuters
205,967

Government
69,591
Daily Metra Commuters at OTC 110,000
(alighting and boarding)
Financial-Insurance-
Daily Metra Commuters at Union Station 122,000 Real estate
96,087
(alighting and boarding)
Average Daily (Monday — Friday) CTA Green Line
passengers at Lake Clinton 3,571
(a 21% increase from the previous year)

Sources: Appraisal Research Counselors, Claritas, Costar, CTA and Metra as of 5/2008.


Distinctive Market Vendors


ON THE GO

GRAB-AND-GO FRENCH FOOD
Fresh bread. Chocolate. A sharp whiff of espresso
and a pungent, savory hint of spice—all luscious
scents, and none that you’d expect in a train station
that sees 100,000 commuters each day.

Yet make your way to the West Loop’s Ogilvie
Transportation Center at the corner of Clinton and
Randolph, and you’ll find yourself in Chicago
French Market. Opened in December, the new
mecca for foodies has 30 or so year-round vendors
and sells locally grown produce, grass-fed beef,
freshly brewed Lavazza coffee and fast-food meals
that defy the phrase’s historically greasy connota-
tions. Shoppers can pick up a wheel of aged Brie
or some Maine lobsters as easily as stopping for a
convenience store coffee. All the while, the sounds
of locomotives give way to the pleasant cacophony
of a 15,000 square foot marketplace opened by
fourth-generation French market operator Se-
bastien Bensidoun.

“I got your dinner under control. Lookit this tuna—
just look at it. It’s gorgeous, gorgeous,” a City
Fresh market fishmonger barks to a crowd perus-
ing the rows of sushi-grade tuna laid out like plump
pink presents. Around the corner at Sweet Miss
Giving’s, the bakers offer tempting samples of fat,
chewy oatmeal cookies and buttery banana bread.
And for those craving rest amid the bustle, the mar-
ket has a casual sit-down dining area that’s almost
as good for people-watching as Left Bank café.

Loop office worker Sarah Rubin stopped by on her
lunch hour when it first opened. “I just came in to
look around, but I’ll definitely be back for grocer-
ies,” Sara says while finishing off a Rustica ham
crepe from Flip Crepes. “The produce is fresh, and
there’s an amazing amount of good-looking des-
serts here.”

Not to mention some deliciously different breakfast,
lunch or dinner options. You’ll find Nutella and
rum-soaked raisin crepes from Flip Crepes and
pomegranate smoothies from Raw. Want to pick
up dinner? Grab a pork meatball Banh Mi sandwich
from Saigon Sisters before you hop on the out-
bound train.

Chicago French Market, 131 N. Clinton St. in the
MetraMarket (312/575-0306;
chicagofrenchmarket.com).

Written by Catey Sullivan

What you’ll find at the new French Market
New Ogilvie Transportation Center shops offer commuters
(and everyone else) anything from frites to soap
By: Susan Taylor

December 3, 2009

roof, making life a little bit simpler. built on his bread; beef, chicken, or
(Note: hours and phone numbers listed vegetarian curries atop basmati rice;
as available.) fresh salads; and homemade soups and
chili. Also, look for loaves of sweet
Abbey Brown Soap Artisan: Deborah breads, including banana, sweet potato,
Kraemer's luxurious soaps, made by cranberry and blueberry flavors. 7:30
hand in her Chicago shop, make won- a.m.-7:30 p.m. Monday-Friday,10 a.m.-
derful gifts. Even sensitive skin will 6 p.m. Saturday
appreciate the lush silkiness of these
soaps made with shea butter along with Frietkoten: Belgian fries -- double-fried
olive, coconut and palm kernel oils in- potatoes served in paper cones -- are a
fused with the alluring aromas of herbs hugely popular snack in Amsterdam.
and spices such as chamomile, pepper- Traditionally served with a dollop of
mint, lemon verbena and cloves. 7:30 mayonnaise, ketchup and a sprinkling of
a.m.-7:30 p.m. onions, the French Market fry shack
will offer 20 rotating toppings, includ-
Bowl Square: One of the best things ing peanut butter sauce, mayonnaise
about Korean food is the huge array of with wasabi or truffle oil, malt vinegar
condiments that wake up taste buds and and tartar sauce. Enjoy your fries with
tear ducts you might never have known Belgian or Dutch beer (available soon).
you possessed. Many of these condi- 10 a.m.-7:30 p.m. Monday-Friday,10
The Chicago French Market, which ments come to play in the traditional a.m.-6 p.m. Saturday
opens Thursday in the Ogilvie Transpor- dish bibimbap, which is seasoned beef
tation Center's commuter concourse, is a atop rice with a variety of condiments. Fumare: Dick McCracken has gathered
tempting and convenient stop for com- Stir them all together with flavorful red smoked and cured meats made in Chi-
muters on the run. sauce for a great meal. Other dishes, cago's ethnic neighborhoods, including
including bulgogi, Korea's famous mari- prosciutto made by a local Croatian and
But it's also a playground for food en- nated barbecued beef, are available. smoked beef loin from a North Side
thusiasts to stroll, linger, sniff, sample 7:30 a.m.-7:30 p.m. Monday-Friday,10 purveyor, and brought them together
and savor the myriad offerings of two a.m.-6 p.m. Saturday; 312-234-9476 under one roof at the French Market.
dozen food vendors. Meat is served in sandwiches, on a plate
Buen Apetito: The focus is on fresh at with a pickle and stack of rye bread, or
Time it right and you can enjoy pastries this taqueria, which features salmon, you can take home sausages and other
with an espesso coffee foam designed grilled steak and vegetarian tacos on smoked and cured meats on display in
by superstar Spanish chef Ferran Adria soft corn tortillas. Burritos are made the deli case. 7:30 a.m.-7:30 p.m. Mon-
for breakfast, and wander and explore with traditional pinto beans in flour tor- day-Friday, 8:30 a.m.-6 p.m. Saturday;
until lunch, when you'll have to chose tillas or tomato, spinach or basil wraps. 312-930-4220
among an impressive number of great Look for cheesecake flan. 8:30 a.m.-
choices. 7:30 p.m. Monday-Friday,9 a.m.-6 p.m. Juicy Orange: Reinvigorate with fresh
Saturday; 312-234-9600 squeezed fruit or vegetable juice, in-
Take home fresh produce, cheese, a loaf cluding orange, grapefruit, carrot and
of bread and hormone-free beef for din- Chundy's Bistro: David Chundy's bread apple. Fruit smoothies are also avail-
ner -- or for that matter -- the rest of the and rustic pastries are popular at nine able. 10 a.m.-7:30 p.m. Monday-
week. Hard-to-find holiday specialty Chicago-area farmers markets. The res- Friday,10 a.m.-6 p.m. Saturday
developed by
foods and gifts are together under one taurant features specialty sandwiches (continued)

Les Fleurs: Fresh-cut flowers, grab-and- creative condiment options are what set Flip Crepes: Crepes, thin French pan-
go bouquets, orchids and other potted these apart. Try the Frenchman, made cakes filled with ingredients and folded,
plants add European flair to the market. with duck confit, candied kumquat and are so versatile that depending on the
7:30 a.m.-7:30 p.m. Monday-Friday, smoked paprika mayonnaise. Or the Sun fillings they can be a snack, breakfast,
8:30 a.m.-6 p.m. Saturday; 312-463- Tanned Cow, made with beef ribs lunch, dinner or dessert. Combinations
1111 braised in coconut milk, kefir lime such as roasted marshmallows, Nutella
leaves and ginger. Other options include and crumbled graham crackers; smoked
Raw: Whether or not you're a devotee of the classic bahn mi made with cold cuts, salmon, chive cream cheese, capers,
the raw-food movement, you'll be sur- as well as tuna, pork belly and a vege- onions and tomatoes; and Brie, fig pre-
prised by the imagination, fresh flavors tarian option made with tofu. Saigon serve, walnuts and caramelized onions
and beautiful colors of this uncooked Sisters will also serve pho, Vietnamese showcase the global possibilities of this
vegan food, where nothing is what it noodle soup with fresh herbs and let- classic French treat. 7:30 a.m.-7:30 p.m.
appears to be. Crunchy strands of zuc- tuces. 8 a.m.-7:30 p.m. Monday-Friday, Monday-Friday,9 a.m.-6 p.m. Saturday;
chini spaghetti paired with meat- 9 a.m.-6 p.m. Saturday; 312-496-0094 312-504-7541
balls made from ground sunflower
seeds and paired with a tomato-based Espression by Lavazza: We love our Pastoral Artisan Cheese, Bread
sauce taste like spaghetti and meat- small neighborhood cafes with their Wine: This is the third location for local
balls. Pizza crust made from sprouted quirky charm. But there's something entrepreneurs Ken Miller and Greg
wheat berries is topped with cheese quite wonderful about Lavazza, a coffee O'Neill, whose artisan cheese selection
made of ground cashews, intensely fla- company founded more than 100 years is the foundation for some of the best
vored dried tomatoes, olives and raisins. ago in a drugstore in Turin, Italy, that is sandwiches in Chicago. Meats such as
Dates, avocado, walnuts and lots of co- now the sixth largest coffee company in Basque salami, Serrano ham, duck con-
coa show up in brownies. 7:30 a.m.- the world. It has the resources to buy the fit and roasted turkey are paired with the
7:30 p.m. Monday-Friday, 8:30 a.m.-6 services of such luminaries as molecular right cheese, bread and condiments.
p.m. Saturday; 312-831-2729 gastronomy guru Ferran Adria of El Exciting vegetarian options abound.
Bulli and photographer Annie Leibovitz They sell wine, bread, condiments and
Saigon Sisters: Bahn mi, sandwiches and make their creations available to holiday gift baskets any food enthusiast
that meld Vietnamese and French street everyone. Both the cafe and coffee ki- would appreciate. 10 a.m.-7:30 p.m.
food, are taken to a whole new level at osk create an elevated coffee experience Monday-Friday,10 a.m.-6 p.m. Satur-
Saigon Sisters. Built on baguettes made in a stylish ambience. Adria's espesso is day; 312-454-2200
with rice flour that makes them crisp on frothy, edible coffee. You need a spoon
the outside and soft on the inside, these to eat it, and it comes in three versions. atplay@tribune.com
bahn mi contain the expected cucumber Panini, salads and wonderful gelato/
spears, cilantro, thin slices of jalapeno coffee creations top off the choices.
and lightly pickled daikon and carrot to 7:30 a.m.-7:30 p.m. Monday-Friday,
provide sweet, salty, hot, cool and crisp 8:30 a.m.-6 p.m. Saturday
sensations. But the meat fillings and

CHICAGO NEWS COOPERATIVE

The Pulse: Truffles and grass-fed beef
with a side of crafts
By JESSICA REAVES
Published December 5, 2009

It has happened to all of us.
You’ve turned in another long
day, and you’re about to step
onto the train when it suddenly
hits you: You completely for-
got to pick up six live lobsters,
two pounds of hand-crafted
truffles and a giant wheel of brie. If your office is located any-
where near the Ogilvie Metra station, rest assured that it never
needs to happen again.

The French Market has arrived, and its wares — including or-
ganic produce, locally made soaps, bags and crafts, artisan
chocolates and grass-fed beef — are diverse enough to satisfy
nearly every taste.

“I think it’s great they finally filled this empty space,” Linda Decembrrr in Chicago. It’s a long ride.
Vara, a commuter from Arlington Heights, said as she sur-
veyed the shea butter lip balms at Deborah Kraemer’s Abbey Jump on the train at the Chicago French Market,
Brown Soaps. opening tomorrow in Ogilvie Transportation Center.

The year-round indoor market, the first of its kind in Chicago, The year-round, European-inspired indoor (hooray!)
is reminiscent of Philadelphia’s Reading Terminal Market — market will whisk those winter blues away. Oper-
except smaller and with less ambient grease. And it doesn’t sell ated by French marketeur Sebastien Bensidoun,
cheesesteaks. CFM houses loads of local vendors selling every
delicacy imaginable.

Favorites (Pastoral, Vanille Patisserie, Sweet Miss
giving’s) cozy up to lesser knowns like Wisconsin
Cheese Mart, Provo’s Village Bake Shoppe (try the
kolachki), and Flip Crepes. Not to mention City
Fresh Market’s grass-fed, hormone-free beef; curry
coconut soup from Chundy’s, fresh-squeezed juices
from Juicy Orange; and French boules and fresh
pasta by Necessity Baking Company.

Take your bites to go or enjoy them in the market’s
charming dining space.

Chew, chew, chew.

Chicago French Market, 131 North Clinton Street,
between Lake Street and Washington Boulevard
(312-575-0306 or frenchmarketchicago.com).

New French Market a fresh option for West Loop
December 2, 2009

BY JANET RAUSA FULLER Food Editor

Greg O’Neill, proprietor of the popular Shoppers will find baguettes, Nutella- markets including New York, Seattle,
Pastoral cheese and wine shops, has filled crepes and macarons, but they San Francisco and Cleveland (that’s
had his eye on the Chicago French Mar- also will find Vietnamese bahn mi and right, Cleveland).
ket for a few years now. pho (courtesy of Aregoni’s Saigon Sis-
ters stand, run with her sister Theresa There are 25 vendors in all, each operat-
Mary Nguyen Aregoni, a former market- and mom Suu), tacos, Korean bulgogi, ing under a three-year lease, with space
ing and IT executive trying to break into Belgian fries and Wisconsin cheese for an additional handful of vendors,
the food business, just happened to see curds. Bensidoun says. The nuns of Fraternite
signs for the retail development while in Notre Dame and their, um, heavenly
the Ogilvie Transportation Center in Au- But never mind the cafe tables and baked goods were a last-minute drop-
gust. wicker-and-metal chairs in front of a out.
mural of the Eiffel Tower, where you’ll be
able to sit and nibble. Upscale food Bensidoun has felt a personal connec-
court, this is not. tion to Chicago since he was a child. A
great-aunt had married an American and
“This is a fresh market, first of all,” says settled here. At 4, Bensidoun visited and
fourth-generation market operator Se- fell in love with the city; he and his mom
bastien Bensidoun, whose family runs were passing through on their way to the
markets in France, New York Michigan, Mayo Clinic for Bensidoun’s heart sur-
Connecticut and suburban Chicago. gery.
Fresh produce (some of it certified or-
ganic), meats, fish and fromage are the In 1997, the Bensidouns launched their
crux of the market, which will be open first French market in the States, the
six days a week, Bensidoun says. open-air Wheaton market.
O’Neill and Aregoni both got what they
wanted — space in the long-anticipated
The energetic 35-year-old, who lives in Though the market thrives today as one
indoor market at 131 N. Clinton, which
Paris but has been in Chicago with his of 13 French markets in the Chicago
opens to the public tomorrow.
father, Rolland, while working on the area, back then, “my father told me, ‘I
project, even shies away from using the think we came too early,’ ” Bensidoun
And it’s about time, O’Neill says.
term “gourmet,” lest people equate that says. “People still weren’t really cooking.
with “expensive.” They were going out to eat out.”
“Having lived in Europe and places like
The time seems right for the Chicago
New York and Boston, these kinds of
“We don’t want to target a certain elite. French Market.
markets are a huge success,” O’Neill
We want anybody to be able to come
said last week, taking a break from set-
here and shop,” he says. “In the last five, six years, you’re seeing
ting up in the 15,000-square-foot hall.
tremendous involvement among people,
“And I honestly believe this is going to
The year-round operation — first pro- even young people, to cook and learn
transform gourmet retail in Chicago. It
posed in 2001 — brings Chicago in line, about food,” Bensidoun says.
really shows, in one place, the diverse
finally, with cities boasting permanent
ethnic offerings of Chicago.”

developed by

Chicago French Market

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