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320 Market Café

Shop Type: R - Restaurant/cafe/bar
713 Chester Road, Swarthmore, PA 19081
610.328.7211
http://the320marketcafe.com

Shop Hours

Mon.–Sat. 9 a.m.–7 p.m. Sun. 9 a.m.–6 p.m.
  • Cuts and wraps cheese to order
  • Employs a full-time cheesemonger
  • Offers artisanal cheeses
  • Offers a selection of produce
  • Offers pastries or baked goods
  • Offers beer or wine
  • Gift baskets available

Shop Talk Profile

In 1991 brothers Dave and Jack Cunicelli started 320 Market Café as a straight-from-the-farm produce shop in Swarthmore. Today, after several expansions, it’s a specialty gourmet food emporium with a bang-up cheese selection, a sit-down and take-out restaurant, and a bottle shop stocking more than 1000 unique beers. A second location in Media opened this past August.

“We specialize in food and beverage pairing and offer a wide range of foods, from local raw-milk cheese plates to Pennsylvania grass-fed burgers,” explains Jack Cunicelli. Cheese is certainly a star; 320 has a team of cheesemongers (Pete Morris, Kathy Kachelries, and Jesse Randall), and even has its own cheese cave. While the cave is actually a converted 24-bottle wine refrigerator, the staff takes great pleasure in aging cheeses to perfection before serving them on the café’s nightly cheese plates.

culture: What is an unusual way you’ve served cheese?
Jack Cunicelli: During the spring season I work with a local forager to use edible, exotic, invasive plants; once for a private party I created a palate-warming combo by pairing spicy tiger lily scapes with Cherry Grove Farm Toma Primavera—it was incredible.

culture: What’s the story with your pico de gallo?
Jack Cunicelli: Ha! I’ve heard it referred to as “cracko de gallo.” It’s a simple, fresh tomato salsa loaded with ripe avocado and usually paired with our corn tortillas—fresh every day of the year.

culture: How do you scout new, interesting cheeses to feature in your shop?
Jack Cunicelli: Pete, Kathy, Jesse, and certified Cicerone Brahm Fetterman are super passionate and talk cheese and beer all the time. We’re always looking for local farmstead producers. We love to know the people who make our cheeses.

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