CHEF SHANE MCINTOSH’S OCEAN MARKET REOPENS IN DOWNTOWN ATLANTA
Remodeled Parisian-Inspired Bistro Featuring Grab-and-Go Offerings Including Fresh Salads, Paninis, Gourmet Sandwiches, Soups, Crepes and More
Now Open Monday Through Friday From 10 a.m. to 6 p.m
Atlanta, Georgia (March 1, 2018) — Chef Shane McIntosh, Executive Chef and Owner of Ocean Catering Company, is thrilled to announce the reopening of his first dine-in concept, Ocean Market after a remodeling. Originally opening its doors in March of 2014, Ocean Market is once again capturing locals’ palettes and hearts with its focus on fresh, organic ingredients and a contemporary take on Parisian-inspired menu items. Offering a grab-and-go-style, all-day lunch and snack menu tailored to busy professionals, area residents and more, Chef Shane’s revitalized bistro concept is open every Monday through Friday from 10 a.m. to 6 p.m.
Executive Chef Shane and his team of culinary experts prepare everything on Ocean Market’s menu from scratch and use only the highest quality ingredients to ensure a memorable dining experience. Expanding hours until 6 p.m., diners can sink their teeth into all of Ocean Market’s signature favorites including the well-rounded and expansive menu that features a variety of reasonably priced all-day lunch fare available for dine-in or takeout, from fresh salads and soups to traditional and panini style sandwiches and delicious crepes, all with Chef McIntosh’s signature creative spin. Known for his sense of humor and always-positive outlook, Chef Shane’s not-so-traditional menu selection includes twists on classics and plenty of vegetarian-friendly options. Signature favorites include: the 68 Come Back – Creamy Peanut Butter and Banana; the Yard Bird – Grilled Chicken Breast, Gruyère, Lettuce, Sliced Tomato and Green Onion Aioli; Smoked Salmon Club – In-house Smoked Salmon, Crisp Turkey Bacon, Citrus Marmalade, Double Stacked with Fresh Lettuce and Tomato; the Greek Fisherman – Chopped Romaine, Red Onions, Capers and Flat Leaf Parsley with Roasted Red Pepper Vinaigrette, In-house Smoked Salmon; Southwest Smoked Turkey – House Smoked, Thickly Cut Turkey Breast, Pepper Jack Cheese, Sautéed Onions and Bell Peppers, Chipotle Crème and Sliced Avocado.
Inspired by Chef Shane’s visit to Paris years back, he wanted Ocean Market to have the feel of walking through the city, passing all of the little bistros, bakeries and street food stands. Not only did he want to bring that look, but that experience and more importantly – that feel in Paris to Downtown, Atlanta. The 1400-square foot storefront now features electric red doors, butcher-block counter tops and a small dine-in area, complete with eat-in bar seating and a community table in the center of the intimate eatery. Industrial design elements like stainless steel drink coolers and Edison bulb light fixtures give the space a modern feel, while custom details such as handmade server aprons and hand-crafted indoor dining furniture add a touch of European-chic. Located on bustling Peachtree Street, directly across from Emory Hospital and several other large area businesses, Ocean Market will serve on-the-go Downtown professionals, locals and travelers alike hungry for a fresh take on lunch or a quick and healthy snack.
Ocean Market is open every Monday through Friday from 10 a.m. to 6 p.m. and is located at 489 Peachtree Street NE, Atlanta, Georgia, 30308. For more information or to stay connected on Facebook, visit www.facebook.com/oceanmarketatlanta and on Twitter at www.twitter.com/oceanmarketatl.
ABOUT CHEF SHANE MCINTOSH:
Chef Shane McIntosh, Executive Chef and Owner of Ocean Catering Company, started out washing dishes in the late night blues bars of Memphis, Tennessee when he was just 14, and quickly moved on to the tough, exacting school of classic French cuisine. Holding his own with veteran chefs, he fell in love with the restaurant life and eventually gained the precision and discipline to complement his natural ability. This exuberant, well-rounded chef – once compared to Julia Child with tattoos – is just as proud of his dry-rubbed barbecue as he is of his caramelized mango foie gras. By age 20, Chef Shane took over ownership of the Babylon Café, a pioneer in the farm-to-table movement, which instilled the basics of using seasonal ingredients and local offerings. He then went on to study a variety of flavors and techniques in some of the country’s most renowned kitchens. From the Caribbean cuisine of Automatic Slims Tonga Club, to The Main Dining Room of the Ritz-Carlton San Francisco, to the prestigious James Beard House in New York City, to private dining in Paris, Chef Shane now pulls these influences together, creating his own style of robust culinary prowess. Chef Shane, at heart, is a proud southerner who appreciates good food and family. In 2002, he launched Ocean Catering Company – named after his eldest son Angus Ocean McIntosh – and soon established himself as one of the premier caterers in the Southeast. Whatever the event and no matter how large or small, Chef Shane can always be found outside the kitchen – usually with a wide grin on his face – making sure all the guests are savoring every bite. For more information on Ocean Catering Company visit www.oceancateringcompany.com.