Cuisine:

• Sea food
• Market
• East and West
• Northwestern

Matt's in the Market Description:
Located in an out-of-the-way location three floors up in the Corner Market Building, Matt's in the Market is a real insider's place, and a longtime local food-lover's favorite. Chef Chester Gerl turns out appetizers like grilled octopus with fingerling potatoes; ahi tuna tartare with shallots, capers and Castelvetrano-basil pesto; and fennel salad with taggiasca olives, ricotta salata and caramelized tomato vinaigrette. Entrées include duck confit with sweet onion purée, sautéed pea vines and preserved citrus vinaigrette, as well as Alaskan halibut with Spanish chorizo-garbanzo bean salad and romesco sauce. Quality and freshness radiate from every prettily arranged plate. We always find ourselves lingering over a sublime chocolate pot de crème, or a selection from the informed international list which features prized bottles like a 1999 Salon le Mesnil, Côte des Blancs, and 2006 Didier Dagueneau Silex, Pouilly-Fumé.


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