Market Restaurant Opening in March on North Blount Street

February, 12, 2010 , by Jedidiah

A new restaurant will be opening in the up and coming North Blount Street area in the Mordecai neighborhood just North of downtown. The restaurant will be called Market Restaurant and their philosophy is “Local Ingredients. West Coast Inspired.” Market will be located in the same building that Escazu Chocolates is moving into this Spring (938 N. Blount Street) and they hope to open by early March.

This is also just down the street from the LoDi Project, one of our favorite new galleries in town. It is a somewhat difficult location to get to, but this area of North Blount Street is helping to extend downtown’s boundaries. Now, if we could just fill in all the gaps in between like all of those empty retail buildings between Blount and Person and all of the slumbering North Blount Street Development.

Market Restaurant will be on the left with a nice outdoor patio and Escazu Chocolates on the right.

Below is a preview of the current iteration of the (seasonal) menu which will more than likely change before opening day but gives an idea of the type of food that Market is going for. Prices will range from $8 - $10 for lunch and $15 - $18 for dinner. There will be a full bar with signature cocktails as well N/A beverages, including a house made root beer. Owner and chef of Market, Chad McIntyre, says that the “restaurant is geared toward supporting the community by eventually purchasing everything locally.” There’s nothing better we like at New Raleigh than keeping it as close to home as possible.

Appetizers

- Jalapeno Poppers - Homemade cream cheese stuffed jalapenos in tempura batter
- Coconut Shrimp with pepper jelly dipping sauce
- Marinated Crab Claws
- Hand Cut Potato Chips with a Gorgonzola Cream sauce
- Fresh Lump Crab Cake with Dill Creme Fraiche
- Retro Sampler - Smoked Paprika Deviled Eggs, Fresh Sausage Pigs-in-a-Blanket, Parmesan Spinach Bites with Spicy Brown Mustard
- Crack Fries - Fresh Hand Cut Fries Tossed with Parmesan, Herbs, and White Truffle Oil
- Zucchini Latkes - Grilled vegetable latke with Avocado Sour Cream

Salads

- Pina Colada Chicken Salad - Toasted Coconut, oven roasted Chicken, Fresh Pineapple, tossed in a light rum vinaigrette
- Grilled Shrimp Remoulade - Grilled Shrimp, Bread&Butter pickled Onion, Cheese, on local raised salad greens
- Chipotle Chicken Caesar - Grilled chicken breast, Parmesan Cheese, Chipotle Caesar Dressing, Herbed Croutons
- NC Grilled Steak Salad - Grilled Marinated steak, Goat Cheese, Scuppernong Chutney, on locally grown salad greens
- Grilled Avocado & Roasted Corn Salad - Grilled avocado, roasted corn, Blackened tofu, Citrus Vinaigrette, salad greens

Sandwiches

- Pan Fried Grouper Sandwich - Fresh made bread, Red onion, Spiked red wine aioli
- Pressed Cilantro Chicken Sandwich - Cilantro Pesto, Smoked Tomato Salsa, Grilled Chicken, Queso Fresco, mixed greens
- Pressed Veggie Delight - Grilled and roasted seasonal fresh vegetables, Sherry Vinaigrette, Eggplant Spread
- Steak Sandwich - Blend of Fire roasted sweet peppers, Marinated Grilled Steak
- Fresh Ground Hamburger - Fresh hand ground Beef, Dijon aioli, cooked to any temp.

Entree’s

- Grilled Mahi-Mahi Fish taco - Fresh flour tortilla, lime creme, thin slice cabbage, & Pico de Gallo
- Tequila Lime Chicken - Pan seared Tequila marinated Chicken Breast, served over slow cooked white beans
- Beer Braised Short Ribs - Chili and cocoa beer braised short ribs, served with dill mashers
- Saffron Marinated Tilapia - served over Orange almond Pilaf with Avocado pineapple salsa
- Herb Crusted Double cut Pork Chop - Chargrilled and topped with a sweet pepper glaze
- Sauteed Prawn with Chorizo - Served over grilled vegetables and crusty bread