In late summer of 2011, a year and a half after opening, Market Grill rebooted itself, keeping its name but jettisoning the entire menu. The new chef is Jonathan Olson, a local-food fanatic, and his menu bridges the gap between highfalutin' entrées and corner-bar fare. The porchetta sandwich is nothing short of incredible, packed with the indulgently fatty meat (shoulder wrapped in belly). Seafood is a standout, whether starring in a straightforward preparation of seared sea scallops or something bolder, like sea bass seared in delectable duck fat.

Restaurant Details

In late summer of 2011, a year and a half after opening, Market Grill rebooted itself, keeping its name but jettisoning the entire menu. The new chef is Jonathan Olson, a local-food fanatic, and his menu bridges the gap between highfalutin' entrées and corner-bar fare. The porchetta sandwich is nothing short of incredible, packed with the indulgently fatty meat (shoulder wrapped in belly). Seafood is a standout, whether starring in a straightforward preparation of seared sea scallops or something bolder, like sea bass seared in delectable duck fat.

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Attire: Casual

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