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Market Restaurant + Bar Restaurant Review: And here we thought chef Carl Schroeder was our own little secret---apparently word has spread and Market Restaurant + Bar has become a favorite Del Mar destination. Schroeder’s talent continues to grow; his menu never fails to delight. We would be satisfied with just a bowl of his hot-and-sour mushroom soup (a complex broth laden with garlic-chicken meatballs, udon noodles, savoy spinach, daikon and cilantro), but can’t resist the other creative delicacies. He combines the familiar with the exotic, resulting in dishes that soothe yet excite. Tempura shrimp are delicately crunchy and salty, the perfect foil for the organic Fuji apple-celery root slaw. The tiny pan-seared crab cake is tender and meaty---no breadcrumb filler here. Don’t miss the chef’s short ribs paired with sweet onion-potato purée, choy sum and sherry-glazed cipollini onions. Another good meat selection is the flatiron steak with blue cheese Brussels sprouts and caramelized winter vegetables. Chili-glazed day boat scallops are another success; we like the sweet crunchiness of the accompanying caramelized pineapple and spice-braised red peppers. James Foran is the man behind the first-rate desserts. Try his rich spiced toffee and date cake with mascarpone mousse and walnut-black pepper brittle, or the warm apple butter donuts with vanilla bean ice cream and sour cherry-port reduction.