Elliott’s on Linden is opening the adjacent Elliott’s Provision Company, a shop dreamed up nearly two years ago by chef Mark Elliott. There, you’ll be able to get everything from fresh meat and cheese cut to order, to specialty sodas, craft beer, wines grouped by price ($10-$25 a bottle) and a full spread of upscale casual meals.

Provisions will be open for lunch starting Monday at 10:30 a.m., and plans to be open daily. For the next month, during the soft-opening phase, the schedule and offerings will be adjusted according to demand.

The menu will include Italian artisan breads, spreads made from local fruits, and meats smoked in house. Below is a sample, which begged for a photoshoot in the garden.

Their famous cheesecakes will also be available. Below is one made with goat cheese from Paradox Farm, and blueberries from R2 Farms in West End.

“We have existing customers, especially in Pinehurst, who would like to be out during the day instead of at night,” says Elliott’s brand manager Elizabeth Barnard. “We also want to be more current, so we attract a broader population. We want those military families. We want those working people who only have from 12-1 to scoot in and scoot out. We’re going to meet those needs.”

On Wednesday, the space and the menu were still a work in progress, but we were leaked a list that included sandwiches ranging from NC pulled pork on brioche to soups, frittatas and paninis. Chef Georgia Riviera will be leading the charge in the kitchen, with help from Betsy Simon.

We’re honestly most excited about the butcher station, below, where you’ll be able to select cuts of grass-fed Moore Brothers Meat (from Maxton). Elliott’s famous salmon, flown in on ice each week from Scotland, may eventually be available as well.

A host of artisan products already line the shelves. “I wanted to bring in things that all different people can afford,” says Provision manager Joan Berlangero. “There’s going to be something high-quality to fit your pocketbook.”

The store itself will have limited seating, but Elliott’s main dining room will be open during lunch. And through a partnership with Hollyhocks Gallery, you’ll also be able to take a seat, farmhouse-style, among works created by local artists. You’ll order, take a number, and wait for your food to be delivered to you.

For the next month, during the soft-opening phase, the store’s schedule and offerings will be adjusted according to demand. Look for a grand opening to come this fall, along with a lineup of in-store tastings and events.

“This place is very guest-centered, and will be very non-fussy,” Elizabeth says. “If there’s something you don’t see and want, let us know and we will make it happen.”

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