[Photo: Molly DeCoudreaux]
Eater was on-site as the door swung open at this afternoon's grand opening of Market & Rye, the restaurant ardently bidding to be West Portal's lunch haven. Chef and owner Ryan Scott took on the role of subcontractor to designer Jim Maxwell as the two collaborated 50/50 on a vibrant aesthetic just in time for spring.
A bright new space has emerged from the dark and dreary ashes of what was once a shabu shabu joint, with big notes of yellow and blue, wood tables (including a re-purposed plank), futuristic lighting from none other than Z Gallerie, and even an adorable Kid's Corner table, the latter a special request from parents in the area.
"Everyone always wants to do more," says Scott of the strikingly clean interior. "I wanted to do less. I'm also really anal and can't stand a dirty restaurant."
Without a high-end market like Whole Foods or Mollie Stone's in West Portal, Scott hopes to fill a void for fresh, healthy, and delicious salads and sandwiches — while adding thoughtful, elevated touches to the mix, like balsamic croutons or candied nuts for the salads. This is a niche he's been known for since his Myth Cafe/Top Chef days.
But he's also brought the crazy sugar bombs that people have come to love from his 3-Sum Eats truck and the Brunch Drunk Love project. Desserts on hand right now include root beer float Twinkies, Almond Joy cake, and salted caramel Sugar Daddy pops. Thank heaven for balance.
The second Market & Rye is set to open in the former John Campbell's Irish Bakery (300 DeHaro) in the summer.
And now, to add to previous reportage on the salad offerings, here's a peek at the opening sandwich selections:
Sandwiches (Bread Choices: Salted Rye, Sourdough, or Whole Wheat with Oats)
? Roast Beef: Fontina, Horseradish Aioli, Funyuns, Upland Cress $9
? Reuben Chicken Meatball: 1000 Island, Sauerkraut, Red Cabbage-Caraway Slaw, Swiss $9
? Albacore Tuna: Hummus, Fennel Confit, Arugula Pesto $8.50
? Market BLT: Tomato Jam, Sharp Cheddar, Iceberg, Black Truffle-Rosemary Aioli $8.50
? Truffle Egg Salad: Capers, Basil Pesto, Roasted Roma Tomatoes, Iceberg, Crispy Shallots $8.50
? Cool Ranch Chicken Salad: Avocado Spread, Pepper Jack, Cool Ranch Doritos, Iceberg $9
? Turkey Gobbler: Swiss, Dried Cranberry Aioli, Upland Cress, Black Pepper Cream Cheese $9
? Veg-Head: Grilled Broccoli Rabe, Provolone, Sun Dried Tomato Pesto, Fava Bean Puree $8.50
· All Ryan Scott Coverage [~ ESF ~]