Introduction to Moody’s Market
AVONDALE — The corner of Belmont and California avenues just got a little moodier. Moody’s Market is now open at 2755 W. Belmont Ave., taking over the storefront that was formerly the Italian cooking school Tutore and, before that, Pisolino restaurant and market. Co-owners and friends Mollie Mettelka, Michael Portanova, Melissa Korth and Alaine Johnson describe the shop as an all-purpose community market for locally made goods, prepared foods, sweets, sauces and curated vintage home finds.
The Concept and Founders
Moody’s came about as good timing, opportunity and passion converged for the four friends, who have experience in the culinary, interior design and restaurant scenes. Mettelka, a pastry chef who worked at Tutore and Pisolino, had the opportunity to take over the storefront with her friends after the previous owners shut down the business. In less than two months, the friends quit their full-time jobs, whipped up a food menu, redesigned the space, secured business licenses and gathered locally sourced snacks, art and unique vintage finds to fill out the storefront.
Specialties and Offerings
Each Moody’s founder brings their own specialty to the table: Portanova is head chef and has worked in various kitchens, including opening a restaurant in Los Angeles where he met his partner, Mettelka. Mettelka and Korth are in charge of the pastries, and Johnson curates the vintage items and gifts for sale. Korth also has a background in business and interior design, making her interests a perfect meld for the new venture, she said. Moody’s sells sauces and prepared foods and snacks made by Portanova, including ratatouille, blanched vegetables, braised short rib and gremolata sauce, meatballs, marinated olives, salad dressings and romesco and ragù Bolognese.
Matchbooks at Moody’s Market, 2755 W. Belmont Ave., in Avondale on Aug. 14, 2025. Credit: Colin Boyle/Block Club Chicago
Seasonal Food and Vintage Home Goods
The food options focus on seasonal vegetables, with many coming from Johnson’s sister’s farm in Richmond, Illinois. Portanova, who was trained in classic French cuisine, plans to rotate dishes every three months while keeping the crowd pleasers, as well as offer seasonal dishes. “You can grab a sauce, a protein, maybe something like blanched vegetables, and within 30 minutes you can make it a meal,” Portanova said. “It’s gonna be a lot of Italian and Spanish to start, [but] I’m not necessarily tied to a cuisine. … I want to cook things that people will love.”
Rice grits with short rib and gremolata sauce and a gem salad with radishes and vinaigrette sauce are prepared at Moody’s Market, 2755 W. Belmont Ave., in Avondale on Aug. 14, 2025. Credit: Colin Boyle/Block Club Chicago
Pastries and Other Goods
Moody’s sells cookies, pie cups, tiramisu, cakes and other pastries made by Mettelka and Korth, who plan to take custom cake orders. Moody’s also offers wine, pasta, chips and cheeses from the Midwest to complete the meal, as well as
