Local Chefs Jennifer Russo and David Duarte have a new joint venture—and it kicks off on Feb. 24. These two decorated chefs have come together to create a unique “space share” at The Market Restaurant + Bar at 3603 East Indian School Road.
Russo and Duarte will share the restaurant space with two distinctly different restaurants on varying nights.
Russo’s “The Market Restaurant + Bar” will continue to serve the brunch, lunch and dinner menu her clientele knows and loves. The Market will be open:
• Sundays from 9:00 a.m. – 3:00 p.m. for brunch
• Wednesdays, Thursdays and Fridays from 11:00 a.m. – 10:00 p.m. for lunch and dinner
• Saturday from 9:00 a.m.-3:00 p.m. for brunch and the first and third Saturday of every month for dinner from 5:00 p.m. – 10:00 p.m.
Duarte’s new concept, “Finestre Modern Gastronomy” inside The Market will serve dinner only Sunday, Monday, Tuesday and the second and fourthSaturday of each month from 5:00 p.m.- 10:00 p.m. Duarte’s menu will change seasonally and will be five, seven or nine courses, paired with wine (or without) and prices will vary from $60-$225 per person based on number of courses and wine pairing option.
“It’s truly my honor to share the space at The Market with David. He’s a culinary genius and will offer a stellar menu that is sure to wow guests,” said Russo.
To celebrate this new concept, Russo and Duarte have created a “Culinary Commencement” Dinner on Feb. 24. (Menu and details below)
Culinary Commencement Dinner
Saturday, February 24th, 2018
Chef Jennifer Russo of The Market by Jennifer’s
Chef David Duarte of Finestre – Modern Gastronomy
Their Restaurant to Celebrate “Space Sharing”
Oysters & Pearls
Oyster on half shell with champagne pearl
farm fresh crème fresh and fried chiffonade of oyster leaf
Smoked Duck Salad with Sous Vide Quail Egg
Mixed local greens with smoked duck breast
topped with sous vide of quail egg
finished with strawberry vinaigrette
Ruby & Yellow Beets
Ruby beets sous vide with red wine paired yellow beets sous vide in chardonnay
served with goat cheese quark, honeycomb piece, chervil sprigs
and extra virgin olive oil
Mint & Lime Brined Sea Bass Ceviche
Sea bass brined in lime, mint and pinch of ghost pepper
With mint leave gremolata, dehydrated lime and house made chippas
Saffron Beef Wagyu Ravioli
Satsuma A5 Japanese Wagyu beef
and crimson saffron threads in freshly made ravioli pasta
With mushroom brodo and Parmesan foam
Crème Brulee Cake
Waygu fat vanilla cake with Madagascar vanilla crème brulee
With Chef’s spun sugar crisp