Cuisine:

• French
• Contemporary
• Californian
• Diner
• Fine Dining
• Others

Marché Description:
Marché's stately, masculine dining room---with its dark woods, gray upholstery and operatic ceiling lamps---hints at high-powered business meals conducted over roasted squab, but the space lends itself just as well to intimate two-tops and casual meals at the bar. Cozy booths along a center wall offer a glimpse of the kitchen where French-born executive chef Guillaume Bienaimé can be seen working the stoves. His seasonal menu might include rustic dishes such as lamb saddle served with a refreshing carrot purée and confit of olives and lamb jus. Meanwhile, rock cod drizzled with mushroom jus and accompanied by sunchokes shows off the chef's softer side. For all of Bienaimé's contemporary creativity he executes the occasional classic with enthusiasm, such as the very good salade niçoise with tender seared tuna and a dollop of Meyer lemon pudding. Desserts range from delicate (Barhi date and almond cigar paired with honey and lemon ice cream) to indulgent (chocolate cake with fried peanuts and peanut butter ice cream). The restaurant features a strong international wine menu and creative pairings (we enjoyed our cheese course with beer).


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