A transformation of space and taste is always expected when a new restaurant opens in the place of an old establishment but looking at the newly opened MARKET restaurant, you would never know that it had a previous life as The Yardhouse bar.
The interiors in MARKET are visually divided, with black floors and walls highlighting a bar area covered in a funky chalk mural, while whitewashed walls pull your sight straight back to the open kitchen. Living orbs hanging above MARKET’s long, tiled bar are the real design highlight in the space. Small living plants hang from the roof while bartenders shake, stir and pour drinks for patrons.
MARKET dishes have a sort of rustic elegance. Though the offerings change often – note the ‘print date’ on the top corner of the menu – you should cross your fingers that the bison tartar with flank jerky and pickled shallots as well as the Pork Salad with kale, pork shoulder, bacon, pig ears and shaved gouda both grace the menu when you arrive.
Chef Geoff Rogers sources most of his ingredients as locally as possible, working with suppliers like Bite Beef and Broek Acres Pork. Speaking of local, in the kitchen, you’ll see the staff’s Urban Cultivator, a bright white machine that uses different varieties of heirloom seeds to grow fresh herbs and greens at a record rate, bringing a new meaning to fresh.
MARKET’s interesting variety of earthy coloured ceramic plateware create a feeling of comfort with all of the dishes, taking the fine dining edge off the experience.
As far as the drinks go, choices like the Menage a Trois or the Dark Horse Whiskey Sour, made with honey syrup, egg whites, lemon and bitters, can definitely compare with current cocktail kings of 17th Avenue: Model Milk and Ox & Angela.
End the night off with MARKET’s take on Milk and Honey, a pressure-caramelized panna cotta accented with lavender and almond gremolata. It’s worth ordering two.