THIS RESTAURANT IS CLOSED Market 17 Awards

THIS RESTAURANT IS CLOSED Market 17 Restaurant Review:

Although Market 17’s menu utilizes mostly organic ingredients and its list of farm partners, the majority from Florida, is about as long as the state itself, it’s not the sort of purist place where pretentious chefs into “simplicity” put a just-picked carrot on a plate and call it cuisine. We call that farming, and young but experienced chef Lauren DeShields, a former Dean James Max and Michael Mina protégée, doesn’t do it; her consciousness is Eco but her techniques are French, and she creates complex flavor combinations that present even familiar ingredients in a new light. Among the always-changing dishes, entrées may include local grouper --- common on many area menus, but not plated with a crispy mofongo (savory mashed green plantain) cake, chimichurri and an abundance of fresh vegetables. Don’t miss the continually evolving charcuterie selection; all items are house-made and many most unusual: jalapeño/tarragon salami, spalla (a distinctively spiced pork shoulder “prosciutto”), cured lardo, duck rillettes, bacon jam and more. Dessert could be seasonal fresh fruit shortcake with whipped cream plus something different: basil, toasted pecans and candied bacon. As to wines, brother/sister owners Aaron and Kirsta Grauberger, both sommeliers, have assembled an affordable 350- to 500-label list. Approximately 38 wines are offered by the glass. You can also taste your food and drink without seeing it at “Dining in the Dark,” a novelty but novel sensory experience available in a 12-diner private room.