Sunday, August 24, 2008

Restaurant Review

Where: Market Street Grill University (260 South 1300 East)

Market Street Sabayon
What's Good /

My favorite is the Crab & Avocado Sandwich. Thick slices of buttery grilled sourdough bread are filled with a generous amount of Dungeness Crab, Jarlsberg Cheese and a special sauce. 14.99

Fresh Wild Salmon, broiled with their yummy Margarita Butter 21.99

Their famous Clam Chowder served with warm bread straight from the oven and butter for dipping. Soup recipe below.

Juicy Hamburger. Lettuce, Tomato, Pickle, Choice of Cheese 10.99

Market Street Salad. Mixed Greens, Gulf Shrimp, Dungeness Crab, tossed at your table with your choice of dressing. 17.99

And save room for dessert because they are a must!

Midnight Chocolate Cake
Fresh Fruit Tart
Raspberry Almond Cake
Market Street Sabayon
You can get any of these yummy desserts to go. They are big, gorgeous and damn good.

Tips: If their lot is full, parking is available in the Einstein's Bagel lot located directly north of the Market Street.

They also feature their Take Home Market where you can pick up any of their entrees, fresh seafood (flown in daily), fresh deli salads, Market Street Clam Chowder, baby back ribs, a variety of their fresh sauces and salad dressings, fresh produce, and of course their baked desserts.

Lunch: Mon-Sat 11 a.m. - 3 p.m.
Dinner: Mon-Thurs 3-10 pm / Fri & Sat 3-10:30 pm / Sun 4-9 pm
Fish Market: Daily 10 a.m. - closing

Market Streets Clam Chowder
This thick and hearty soup is so buttery and delicious.

Market Streets Sabayon

Vanilla Bean Ice Cream is topped with a white wine sauce and sprinkled with fresh berries. This dessert is unique and very refreshing. the wine sauce make this.
You have to be really careful if you want the sauce to turn out. I called the chef before hand and he gave me the exact recipe they use down to the kind of wine (which is a boxed wine, kind of funny). Anyway, you have to watch this constantly, don't walk away and let it sit in the double broiler without stirring it or it won't turn out. Be prepared to stir it for 10 minutes until it thickens and the alcohol burns off. Otherwise you get a bitter, runny, puddle. Not too elegant.

Sabayon Sauce:

4 egg yolks
½ C. Triple Sec
1 C. Chablis (Franzia boxed white wine)
¼ C. powdered sugar

Mix ingredients together in the top of a double boiler and cook over medium heat, stirring continuously, for 20 minutes, or until the mixture becomes the consistency of a light custard.
Serve this delicious sauce in a pretty champagne glass over a generous scoop of vanilla ice cream and with fresh fruit on top. Fresh whipped cream makes it extra yummy.


shauna said...

I haven't eaten there for quite a while. Thank you for the reminder. Love the sabayon sauce. I've never made it though. Maybe, it's time. Oh crap, now I'm hungry.

One on the way said...

The sauce is very good although a little bit time consuming. But if you're in the mood for a different ice cream topping, this is very tasty and elegant.


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