Union Market‘s food selection just keeps growing, what with recent additions like Honeycomb Market from Toki Underground’s Erik Bruner-Yang, a pop-up biscuit stall by Mason Dixie Biscuit Co., and smoky ’cue courtesy of Andrew Evans’s newly opened Barbecue Joint stall. Now add another to the list: Puddin’, a stop for Southern-comfort classics by chef Toyin Alli.
We first tried Alli’s tasty, rib-sticking fare off the Puddin’ food truck, which launched earlier this year. A similar menu will be found in the market on Saturdays and Sundays in December, with shrimp and grits, chicken-and-sausage gumbo, and the namesake brown bourbon-brown butter bread pudding served from 8 to 8. If fried shrimp po’ boys make an appearance, make sure to give them a try.