Coming soon(ish): Earl's, from the Carpe Diem folks

Catching up on the upcoming Earl's Grocery, from Carpe Diem's Bonnie Warford and Tricia Maddrey:

The new place should be open by July 21, if things fall into place, says Warford. That means lots afoot at 1609 Elizabeth Ave., which has 50 seats and will offer foodstuffs and prepared foods for takeout dinners as well:

• A food-truck-concept lunch menu 11 a.m.-2:30 p.m. from Marc Jacksina: Look for such things as a dog of the day (like merguez sausage with green tomato chow-chow and toasted cumin mustard on brioche bun); grilled cheese (hoop cheddar with pickled peaches and arugula on sourdough with preserved lemon butter); kimchi cabbage stuffed with smoked tofu and rice; and banh mi (lemongrass pulled pork with daikon and carrot pickles). Plans call for lunch only, Monday-Saturday, “then we’ll figure it out” as business goes along, says Warford.

• A pickle bar! Yes, think pickles and olives. Then think garnishes for cocktails: cippollini in balsamic, specialty bitters and syrups, preserved lemon.

• A coffee bar (Boquete Mountain coffee, in NoDa), plus fresh juices.

• Soft-serve Greek yogurt (tart and a rotating something-else, such as almond butter) with toppings such as chipotle-infused maple syrup with pepito granola and balsamic strawberries. ( “We will have a party mix for kids,” Warford hastens to add, with Gummi bears and marshmallows, “so they don’t cry.”) Also in the sweet line: muffins, cookies, pies, cakes, and a donut fryer on the way.

• Prepared foods for takeout only (at least at first), some with a twist and some without: Roasted filet of beef; Cheerwine short ribs with cucumber and boiled peanut gremolata; Southern pickled shrimp with white lightning cocktail sauce (green tomato ketchup with moonshine, y’all). Sides will range from grilled potato salad and kale slaw to truffled cauliflower puree and tomato cobbler, and cheese and charcuterie plates will be available all the time.

• Condiments, sauces, pastas and more (nothing with high fructose corn syrup or hydrogenated oils; “call us the mayor of New York”), much from artisans who don’t have distributors, says Warford. Indian chutneys and achaars (relishes), jams, jellies, mustards, mayos, and a special effort on finding gluten-free and vegan products with excellent flavors. North Carolina, yes, but also “from everywhere.” Beer and wine, too.

“We’re trying to please a little bit of everybody,” says Warford.