The Mount Vernon Marketplace has welcomed two new vendors to its roster as the foodie destination continues to bring more dining options to the neightborhood.

The market held a “grand reopening” last week to showcase Between Two Buns and Brown Rice.

Between Two Buns, an artisanal burger joint, is the newest stall to join the space at 520 Park Ave.

The stall is owned by Andrew Cole, who also operates Cultured, a charcuterie bar in the marketplace.

“I felt like a burger joint was fairly necessary, especially for this area,” Cole said.

“I thought it was a much-needed niche that Mount Vernon's kind of missing.”

In addition to beef, turkey, chorizo and veggie burgers, Between Two Buns serves “worldly” poutine with flavors that go beyond the traditional gravy-and-cheese-curd-topped fries.

The poutine selection at Between 2 Buns includes Italian, Thai, barbecue and Mediterranean flavors.

Between Two Buns also serves boozy milkshakes, and Cole said they're planning to incorporate housemade sausages soon.

The shop sources locally from providers including Hawks Hill Creamery, Stone Mill Bakery, ice cream maker Taharka Bros., and Andy's Eggs and Poultry.

Between Two Buns incorporates some of the same ingredients as Cultured, including shaved spicy pickles.

“It's really nice to have so much influence from the local scene,” Cole said.

Brown Rice, which serves Korean-American bowls, rolls, soups and other fast-casual cuisine, also opened recently at the marketplace.

The addition of Between 2 Buns came a month after the Mount Vernon Marketplace was burglarized.

The market was broken into in the middle of the night April 13 and nine of the then-12 vendors suffered losses.

Property taken included a laptop, iPhone and cash from registers totaling $1,600.

More than $4,300 in equipment was stolen, and the market sustained at least $300 worth of property damage, according to police reports.

But that hasn't stopped business at the Mount Vernon Marketplace, and more new vendors are on the way. Mi & Yu Noodle Bar is planning to open its second location at the market in about two months.

The noodle house, which has a small flagship location in Federal Hill, has customers build their own bowls and choose from a variety of noodles, broths and proteins.

In brief

Gunther & Co. has opened in Brewers Hill.

The restaurant, which features modern American fare, is housed in the historic Gunther Brewing Co. building at 3650 Toone St., adjacent to the Gunther apartments.

The restaurant and bar is aiming to serve as a catchall venue for diners looking for all types of experiences, from casual happy hours and weekend brunches to special-occasion dinners.

Spaces within the restaurant will offer a variety of experiences, including a bar in the front, a large dining room with a mezzanine level and several private dining areas.

The restaurant has multiple menus depending on the time of day, with offerings such as shrimp and lemongrass pot stickers, house-made ricotta ravioli, tea-smoked duck breast and a Thai seafood hot pot.

Gunther & Co. had targeted a March opening, but that was pushed back by construction delays.

Nancy Hart Mola, who also owns 8407 Kitchen Bar in Silver Spring, owns Gunther & Co.

Jerry Trice will serve as its executive chef.

The restaurant will be open from 11:30 a.m. to 11:30 p.m. Mondays through Thursdays; 11:30 a.m. to 12:30 a.m. Fridays; 11 a.m. to 12:30 a.m. Saturdays; and 11 a.m. to 10 p.m. Sundays.

?

?smeehan@baltsun.com

twitter.com/sarahvmeehan