November 23, 2010 Slideshows

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The Market Grill: A Pig Flies in Soulard 

The menu tries to distinguish itself by offering a little bit of everything. The "wings" share space on the appetizer board with actual hot wings, fried crawfish tails (too heavily battered) and even bulgogi, the Korean dish of grilled marinated beef. Click here for Ian Froeb's full review of the Market Grill in Soulard. Photos by Jennifer Silverberg.
Market Grill
728 Lafayette Ave. St. Louis, MO 63104
St. Louis - Soulard/Benton Park
314-436-7664
Executive chef Eric Gruner in the kitchen at Market Grill.
Preparing the Walleye Picatta.
Executive chef Eric Gruner in the kitchen at Market Grill.
Executive chef Eric Gruner in the kitchen at Market Grill.
The Market Grill, open since January of this year.
Janine St. Gemme behind the bar at Market Grill.
Darts!
The Market Grill, open since January of this year.
The Smoked Beef Brisket Sandwich is served on a sourdough hoagie with a Gorgonzola sauce and caramelized onions. Shown here with sweet potato fries.
The Ahi Tuna Gyro is a four-ounce ahi tuna filet lightly dusted in Greek spices and grilled to medium rare. It is served on pita bread with feta, caramelized onions and roasted red peppers. It comes served with a cucumber hoisin tzatziki sauce and is sho
Walleye Picatta comes topped with a lemon, butter, white wine and caper sauce. And is served with your choice of two sides. Shown here with flash fried spinach and five grain wild rice.
The Blackened Tuna is eight ounces of sushi grade Ahi tuna dusted in Cajun seasoning and then seared in cast-iron. It comes served with a red pepper aioli. And, is shown here with Yukon Gold Mashed Potatoes and mixed vegetables.
You can finish your meal with either a Hanks cheescake or the crème brulee (seen here).
Oh, but don't forget the cocktail! No finer way to top it all off.
Bartender/server Janine St. Gemme at Market Grill.
Market Grill owner, Chris Byington, behind the bar.
Market Grill owner, Chris Byington, behind the bar.
Market Grill sits across the street from The Soulard Farmers Market.
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Executive chef Eric Gruner in the kitchen at Market Grill.
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