Onggi (website, instagram) will be opening their fermentation-focused shop at their new location at 131 Washington Ave (the former A&C Grocery) on Saturday April 30th. The move will more than quadruple their space—from 300 sq ft to 1,300 sq ft.
The store will feature a new pastry and lunch service that will be available to go or to enjoy at the counter, window seats or outdoor tables. In addition to some popular items from the Onggi 1.0 menu (e.g. sourdough chocolate chip cookies) the offerings will include options like miso scallion scones, kimchi pork handpies, and matcha black sesame butter mochi. The lunch menu will specialize in fermentation-focused dishes including their own take on the Korean classic Bibimbap.
The retail shop is also set to expand with the introduction of house-made fermented products, equipment, and “fermenty alcoholic beverages”. In the future the second floor of the building will be used to hold classes, workshops, and events.
“Ferments have fascinated – and fed – us our entire lives and we believe wholeheartedly in the benefits of fermentation: richer flavors, improved health, and cultured community,” says Marcus Im, one of Onggi’s three co-founders. “There is so much we can do to educate others and build excitement around all that fermentation can offer, and we hope whoever visits Onggi will share some of our enthusiasm and fall in love with our expanded in-store experience.”
Onggi was founded by Amy Ng, Erin Zobitz, and Marcus Im in April 2021. Onggi was originally located in one of The Black Box retail spaces on the corner of Marion Street and Washington Ave.
Onggi will be open on April 30th, and then starting May 4th will be open Wednesday through Saturday, 10 am – 6 pm, and on Sunday 10 am – 4 pm.
Photo Credit: Onggi.
