December 13, 2011 Slideshows

Market Grill Revisited 

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In this week's RFT, Ian Froeb goes back to Soulard eatery Market Grill to see what effect new chef Jonathan Olson's had on the place. Photos by Jennifer Silverberg.
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Jennifer Silverberg
Executive Chef Jonathan Olson at work in the Market Grill Kitchen.
Jennifer Silverberg
Executive Chef Jonathan Olson at work in the Market Grill kitchen.
Jennifer Silverberg
Executive Chef Jonathan Olson at work in the Market Grill kitchen with Pastry Chef Michael Hood.
Jennifer Silverberg
The striped bass is being prepped.
Jennifer Silverberg
Duck fat-seared striped bass with duck fat potatoes, Hahn Farm's black radishes and mizzuna.
Jennifer Silverberg
Butternut squash soup with spicy squash seeds.
Jennifer Silverberg
One of each of the Bruschettas: Oyster mushrooms, local goat cheese and fried sage; grilled leeks, romesco and chives; apple, house ricotta, honey and tarragon. All three are served on grilled house bread.
Jennifer Silverberg
Market salad is frisse, root vegetables, Heartland Creamery goat cheese, walnuts and a lemon balsamic vinaigrette.
Jennifer Silverberg
From the bar snacks menu is the mac 'n' cheese gougeres.
Jennifer Silverberg
The Louie Does Rio is "A St. Louis twist on a Rio De Janeiro classic." It is house-infused Bacardi, simple syrup, lemon juice and club soda.
Jennifer Silverberg
The Real Housewife of St. Louis is Jeremiah Weed Sweet Tea vodka, St. Germain elder flower and lemon juice.
Jennifer Silverberg
The Purple Rain is 3 Olives Purple vodka, triple sec, cranberry and lime juices.
Jennifer Silverberg
Manager Katie Shanahan at Market Grill in Soulard.
Jennifer Silverberg
The bar at Market Grill.
Jennifer Silverberg
Dining Room at Market Grill
Jennifer Silverberg
Dining Room at Market Grill
Jennifer Silverberg
A living wall art installation in the dining room of Market Grill.
Jennifer Silverberg
The dining room of Market Grill.
Jennifer Silverberg
Dining room of Market Grill.
Jennifer Silverberg
Market Grill.
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Jennifer Silverberg
Market salad is frisse, root vegetables, Heartland Creamery goat cheese, walnuts and a lemon balsamic vinaigrette.

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