An Early Look at Market Tavern

An Early Look at Market Tavern
An Early Look at Market Tavern

Chef Richard Beckel layers fried green tomatoes with honey goat cheese, then ups the richness with a mustard-and-marjoram emulsion. Photograph by Erik Uecke

An Early Look at Market Tavern
An Early Look at Market Tavern

Among the menu’s five casseroles is a polenta and sous-vide short-rib dish with winter veggies and a red wine sauce. Photograph by Erik Uecke

An Early Look at Market Tavern
An Early Look at Market Tavern

Owner Michael Sternberg describes the makeover in the first-floor tavern as “industrial” and “modern,” a response to what he perceives as a more dining-savvy and stylish crowd in Clarendon. Photograph by Erik Uecke

An Early Look at Market Tavern
An Early Look at Market Tavern

Breaking the rule of no yellow lighting in restaurants, the designers brought in wine-bottle-ensconced bulbs designed by California company Roost. Photograph by Erik Uecke

An Early Look at Market Tavern
An Early Look at Market Tavern

Chef Beckel says though chops are a tough sell in Washington-area steakhouses, diners who get a glimpse of this hefty veal cut become curious and want to try the dish. Photograph by Erik Uecke

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