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Hy-Vee opens new Market Cafe

Staff members Lissette Cordova (left) and Rachel Burnette serve customers Jolene and Bob Giesinger Tuesday night in the new Market Cafe at the Hy-Vee in Worthington. Brian Korthals/Daily Globe

WORTHINGTON — Come early this morning, Hy-Vee’s new Market Cafe will officially open for business.

Store Director Zach Shank explained the in-store restaurant was offering free food to customers Wednesday as its staff prepared for its opening day. The Market Cafe also hosted a by-invitation dinner Tuesday night.

“That gives our staff — from the waitresses to the cooks — a good chance to practice,” Shank said.

The new restaurant, which met its opening target date, will seat 119 people, Shank said. Along with booths and tables are a full-service bar and five flat-screen TVs.

The Market Cafe is located within the area where Hy-Vee customers ate before work on the restaurant began. The Market Cafe may be new, Shank said, but other than that, much remains the same.

“All we’ve really done is added more options,” Shank said. “You’re still going to be able to get your same breakfast, your same lunch and bring your Chinese food in and sit down. We’re just giving you the option to order off the menu and improving the service we offer.”

The Market Cafe addition has resulted in the hiring of more than 40 additional employees, Shank added. Chantell Balk, who previously worked overnights inside the store, is its manager.

“It’s another place for people to come in and have a drink with their dinner and relax,” Balk said. “We have great food, great service and plenty of smiling faces.”

The cafe, which also offers food on a to-go basis, offers a variety of appetizers, salads, sandwiches and flatbreads on its menu. The bar has liquor and wine along with approximately 25 different beers, including some brewed regionally.

Additionally, a Sunday brunch “unlike anything anyone has seen in town” will be part of the Market Cafe fare.

“It’s going to be an amazing Sunday brunch,” Shank said. “We’ll have prime rib, we’ll be making omelettes to order, we’ll be making eggs benedict to order, and we’ll have pastries, dessert and fruit. It’s going to be absolutely fantastic.”

Daily Globe Managing Editor Ryan McGaughey may be reached at 376-7320.

Ryan McGaughey

I first joined the Daily Globe in April 2001 as sports editor. I later became the news editor in November 2002, and the managing editor in August 2006. I'm originally from New York State, and am married with two children.

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