Mkt. Menu

Mkt. Restaurant Review:

A tiny hallway of a space provides the setting to partake of small plates inspired by Italian cuisine and filled with local ingredients. With a large table in the front and the remainder of the seating situated between the open kitchen and a meticulously organized wall of wine, the cold, clean lines of the room are warmed by the cozy size. Rooted in Northwest products (Dinah’s Cheese from Vashon Island and Ballard’s Tall Grass Bakery breads rarely leave the lineup), the menu is organized by plate size, which is helpful given that sharing is encouraged and otherwise, there’s not too much else about it that’s cohesive. Oregon lamb loin with horseradish olives and garlic polenta may follow a plate of hamachi ceviche with citrus-cucumber ice. Whole trout paired with hedgehog mushrooms, squash and fennel sauce might meet its mushroom match in the porcini-ricotta ravioli. With such complicated mains, desserts tend to skew simple: sorbets, cookies or perhaps a hazelnut terrine. While there are cocktails to consider, choosing from the wine list is the way to go, as it tracks through light, bright German whites and into the deep Northwest reds (heavy on Grenache and Syrah blends).