To Market, To Market, where the chic and savory menu changes each day

By Kelley Carlson

Every day offers a fresh experience at Market Restaurant, with its ever-changing menu and locally bought ingredients. “Our commitment is to doing great food every day, 365 days a year,” said chef/owner Carl Schroeder.

Market Restaurant is at 3702 Via de la Valle, Del Mar, across from the San Diego Polo Fields.

The restaurant acquires produce and seafood from farmers markets and fishermen daily, and from local sites such as Chino Farm in Rancho Santa Fe and Valdivia Farms in Carlsbad. And the menu never has a chance to become stale — Schroeder diversifies his offerings on a day-to-day basis.

One constant is the restaurant’s signature dish, Cabernet Braised Prime Beef Shortribs, although some of the sides vary. Recently, the item was served with spring peas, Forest Mushroom Roast, asparagus and onion-potato purée.

The beef shortribs are among Schroeder’s favorites, along with the soups. There are Thai Carrot Soup and Local Asparagus Soup & Truffled Grilled Cheese, among others.

Additional entrees on the menu may feature items such as Prime Ribeye Cap Pavé & Potato Gnocchi, the Miso Glazed Double Jidori Chicken Breast and Farmers’ Market Vegetable Tasting.

The Farmers Market Vegetable Tasting consists of spring pea tortellini, fennel-tomato ragout, chanterelle mushrooms and tomato tart.

Save room for dessert — there are S’mores, Apple Turnovers, Meyer Lemon-Rhubarb Crepes, ice cream, artisanal cheeses and more.

Guests who want to try a little of everything can order from the tasting menu, where they can select one item in each of four categories, usually a starter, two entrees and a dessert. The cost is $68 per person, and is an additional $39 with wine pairings.

About 70 people can be accommodated in the main dining room, which radiates warmth with earth-toned colors like persimmon and chocolate. The aptly named Red Room, which Schroeder recommends for its intimacy and better acoustics, can seat some 30 guests.

The dining areas open at 5:30 p.m. daily, and Schroeder said it’s best to have reservations most days. “We don’t aggressively seat; we space our seating,” he said.

However, reservations are not necessary in the 40-seat sushi/bar area, which begins service at 5 p.m. There are a couple of TVs to entertain guests, who may sit on bar stools or at candle-lit tables, and there are dimly lit paintings on the wall. The full restaurant menu is available, along with sushi, sashimi, and rolls such as Red Dragon (eel, cucumber, avocado, layered spicy tuna and teriyaki) and the signature Market (tempura shrimp, spicy tuna, jalapeño, yellowtail and chili aioli).

Maytag Blue Cheese Souffle. Photos by Kelley Carlson

And there are plenty of drink options for restaurant customers, from wine and beer, to sake, bourbon, brandy and specialty drinks, such as the Strawberry-Basil Lemon Drop and Cucumber Gimlet.

For the best Market experience, Schroeder recommends pairing wine with food.

“By talking to the servers and the sommelier (Brian Donegan), there are a lot of different resources,” he said.

Eventually, Schroeder plans to hold two to three wine dinners each year. The first one will be “a trip through Italy,” featuring regional Italian dishes with Market’s flair. The date is yet to be announced.

Raw fish, to be prepared by sushi chef Syd Marshal, is on display.

Market Restaurant

Address: 3702 Via de la Valle, Del Mar

The Vibe: Casual, Elegant

Signature Dish: Cabernet Braised Prime Beef Shortribs

Open Since: 2006

Hours: Sushi/bar 5 p.m. daily; Main dining, 5:30 p.m. daily


Phone: (858) 523-0007

Reservations: Recommended

Patio Seating: No

Take Out: No

Happy Hour: No

On The Menu Recipe

Each week you’ll find a recipe from the featured restaurant online at Just click Get The Recipe at the bottom of the story.

This week:  MARKET’s Point Reyes Blue Cheese Souffle & Satsuma Tangerines

Get The Recipe

Get The Recipe

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Posted by Staff on Apr 21, 2011. Filed under Food, Restaurants. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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