MARKET OPENS FOR LUNCH AND PREVIEW DINNERS MONDAY, JULY 30
Market, Portland’s newest downtown destination is set to open Monday, July 30th for lunch service and preview dinners. Preview dinner reservation requests can be made.
Market’s menu builds upon fine European technique, while sourcing from the Northwest’s wealth of ingredients. Executive Chef Troy Furuta adds a unique contemporary edge to dishes that sample from around the world. His favorite opening-day dish: pan roasted salmon darne seasoned with prickly ash and Himalayan sea salt, with Thai basil, hearts of palm, Persian cucumbers and Charleston gold rice.
After graduating from California Culinary Academy in San Francisco, Troy Furuta began working his way up the ladder. From line cook, to sous chef, to chef, Troy ultimately became Executive Chef and owner of AIRe Global Restaurant in Costa Mesa, California. Since moving north in 2009, Troy has gradually found his footing in the Portland food scene, running the kitchen at Ping and most recently, as Sous Chef at Clyde Common.
Today, Troy takes the lead as Executive Chef of Market, where he showcases his world inspired, market-driven creativity. Don’t let his tough looks deceive you; this chef isn’t about big talk. Troy prefers to let his food speak for itself.
Oregon’s regional bounty helped focus Troy’s vision of a restaurant with a market-driven menu. He wanted a place where farm fresh produce could spark creativity in the kitchen. Tenacious sous chefs Victor Deras (Corazon, Metrovino) and Brad Ryder (Carafe) will be involved in the bi-weekly changing menu.
Market also takes note of its neighbor, the Keller Auditorium, offering patrons a pre-theatre prix fixe menu. Troy plans to have fun with the relationship, creating dishes that play off of the current shows.
Happy hour at Market will be weekdays from 2:30 to 5:30, with an array of bar bites and drink specials.
The bar program, designed by Alan Akwai (Wafu, St Jack, Bluehour), combines classic simplicity, modern creativity, artisan spirits and impeccable preparation. It’s all in the details at Market: house-made maraschino cherries, syrups, and liqueurs, chilled glassware, high-quality ice, and polished technique.
Alan is a fan of letting the spirits shine. His personal pick is the Bridgetown Smash; a blackberry julep with Bulleit Rye Whiskey, Combier Mure, mint, lemon and cane syrup.
Over the past few months 200 SW Market has been transformed from the former French bistro, to Market’s distinct, contemporary space. Expanded to seat close to one hundred guests, floor to ceiling glass panels open out onto ideal summer seating. Inside, blue and grey hues compliment the warm wood and silver hardware of the bar and booths.
Market hopes to be a pre-theatre destination, a chic place to bring a date and the ideal workday lunch spot. Come with friends or family and sample Market’s contemporary world cuisine in its sleek urban space at 200 SW Market Street.
Market will be open weekdays for lunch and dinner, Saturday and Sunday for dinner only.
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