Full-circle fresh: Naples' Three60 Market offers broad spectrum of tasty dishes and lunch with a view

Three60 Market opened March 5, 2012, in the old Tipsy Seagull waterside spot on Haldeman Creek off Bayshore Drive in East Naples.

Photo by TIM ATEN // Buy this photo

Three60 Market opened March 5, 2012, in the old Tipsy Seagull waterside spot on Haldeman Creek off Bayshore Drive in East Naples.

Three60 Market transformed from an aging, empty building into a squeaky clean,  modern market.

Photo by Kelly Merritt

Three60 Market transformed from an aging, empty building into a squeaky clean, modern market.

Tomato pie is a specialty of the house at Three60 Market. KELLY MERRITT

Photo by Kelly Merritt

Tomato pie is a specialty of the house at Three60 Market. KELLY MERRITT

Fresh catches are selected daily, such as these succulent shrimp

Photo by Kelly Merritt

Fresh catches are selected daily, such as these succulent shrimp

Apple strudel is one of the Three60 Market's signature desserts, served warm with a choice of fresh whipped cream or vanilla ice cream. KELLY MERRITT

Photo by Kelly Merritt

Apple strudel is one of the Three60 Market's signature desserts, served warm with a choice of fresh whipped cream or vanilla ice cream. KELLY MERRITT

Curry chicken salad

Photo by Kelly Merritt

Curry chicken salad

KELLY MERRITT (2)
Three60 Market is the creation of the owners of the Naples Pasta Company, which supplies fresh and prepared pastas to the market.

Photo by Kelly Merritt

KELLY MERRITT (2) Three60 Market is the creation of the owners of the Naples Pasta Company, which supplies fresh and prepared pastas to the market.

KELLY MERRITT(45

Photo by Kelly Merritt

KELLY MERRITT(45

Three 60Market also is a retailer of fine prepared ingredients like this gourmet sea salt. KELLY MERRITT

Photo by Kelly Merritt

Three 60Market also is a retailer of fine prepared ingredients like this gourmet sea salt. KELLY MERRITT

Varieties of wine on sale

Photo by Kelly Merritt

Varieties of wine on sale

Seafood consultant Glen Kulik and Three60 Market Executive Chef Michael Johnson examine fresh fish for the day's menu. KELLY MERRITT

Photo by Kelly Merritt

Seafood consultant Glen Kulik and Three60 Market Executive Chef Michael Johnson examine fresh fish for the day's menu. KELLY MERRITT

Three 60Market often prepares traditional dishes with a spin, like this gazpacho with shrimp and citrus. KELLY MERRITT

Photo by Kelly Merritt

Three 60Market often prepares traditional dishes with a spin, like this gazpacho with shrimp and citrus. KELLY MERRITT

The salmon spread at Three 60Market is a must-have for customers throwing parties. KELLY MERRITT

Photo by Kelly Merritt

The salmon spread at Three 60Market is a must-have for customers throwing parties. KELLY MERRITT

This is an original Three 60Market creation. KELLY MERRITT

Photo by Kelly Merritt

This is an original Three 60Market creation. KELLY MERRITT

By land or sea, bike, car or on foot, Three60 Market is drawing all manner of Neapolitans to its cafe culture/gourmet provisions space in the Bayshore area of East Naples.Rebecca Maddox, also of Naples Pasta Company, transformed the empty marina building to a squeaky clean, modern place reminiscent of an upscale urban market you would find in the heart of Manhattan's trendy SoHo neighborhood.

But unlike New York's legendary Gourmet Garage or downtown Dean & Deluca — which can boast some of the finest prepared foods anywhere — Three60 Market has easy parking and the chefs and kitchen are in full view of the customers. You even can sit at the kitchen counter. On any given day (except Wednesday when Three60 Market is closed) customers can watch the chefs in a kitchen that allows them to create, with their own imaginations the only limit.

Maddox calls herself a businesswoman and says she leaves all the culinary decisions to the chefs she trusts. Maddox is excited to bring the combination of gourmet prepared foods and a casual environment to East Naples.

"I'm a businessperson first and perfectionist — when no one is here, we're cleaning, doing something and Michael Johnson is that way on the kitchen side," she said of her executive chef. "He blew me away with the foods he prepared for me in my chef selection process, I let him do his thing and I do my thing, but he has the creative license."

That creative freedom has allowed Johnson and Chef Osvoldo (Edgar) Murillo, formerly of Capt. Marco's Seafood, to concoct traditional dishes with a twist.

"Everything Michael made for me was spectacular and it became clear very quickly how talented he is," she said. "And having Edgar here with Michael is like two-for-two — how lucky I got with both of them here because Michael is amazing and Edgar is an artist, always thinking out of the box."

It's hard enough to create a few daily specials for a typical restaurant. Availability of ingredients, the seasons and chef skills all factor in just to brainstorm menu specials. At Three60 Market, every dish is a special because all of the dishes are temporary — fresh ones are created all the time making every day a chorus of specials.

"It's challenging and these are long days that begin sometimes at 4:30 a.m. and last late into the day," said Johnson of creating so many new dishes so often. That Johnson was a saucier for several years helps — sauciers must be some of the most creative minds in the culinary world, gifted with a palate for complex flavor combinations and understanding a vast world of ingredients.

One recent Three60 Market creation is a traditional gazpacho garnished with shrimp and citrus. The market almost always has some sort of chicken salad, but it's never the status quo — recent versions include savory curry. Shrimp stuffed in an orange rind and Murillo's polenta "salad" with mushrooms, arugula and béchamel sauce sold out in a couple of hours.

One of Three60 Market's top soup-er stars is the house-made soup. The savory roasted yellow pepper is a customer favorite among foodies while many of the cream-based soups, such as the sweet potato bisque, are on the sweeter side. Three60 Market soups are made fresh every day.

The seafood at Three 60 features fresh catch selected by the chefs each day, such as perfectly cooked peel-and-eat seasoned shrimp that is displayed in a massive bowl in the seafood section of the market. You can purchase it by the pound or by the serving, with house-made cocktail sauce. All sorts of other ocean harvests make appearances at the market — but you need a flexible spirit to relish the seafood section. If the seafood doesn't meet Johnson's and Murillo's standards, it won't be in the case.

Fresh and prepared pastas and sauces to go with them are available depending on the kitchen — one day, house-made pesto — another, Alfredo.

Breakfast at Three60 Market includes traditional eggs Benedict, Texas-toast French toast and quiche of the day among other items. A frequently ordered favorite is the Three60 sticky bun, sliced in half and grilled with applewood bacon.

Breakfast patrons who just want a bite of something sweet can try a few of the prepared breakfast goods on display at Three60 Market. That's where the pastries come into play.

House-made pastries abound — but again, it's chef's choice. Recently, Maddox could be seen slicing into two massive apple turnovers that spanned an entire restaurant sized baking sheet, which Three60 Market serves with freshly whipped cream or ice cream.

The Three 60 Market coffee is the Goldilocks of Naples coffee, not too strong and not too weak. The market also serves fresh brewed tea, lemonade and other beverages.

Wine is an essential part of any meal, but if an oft-forgotten purchase. Three60 has that covered: You can pick up several varieties of wine displayed throughout the space and the staff is on hand to make suggestions.

Three60 Market is accessible by car, boat and bike — a bicycle rack is positioned directly beside the entrance and many cyclists bike to breakfast and lunch throughout the week. Bring a basket for homebound goodies.

© 2012 marconews.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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