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  • So let me say that this is a brand new restaurant and having been a part of more then 4 openings myself I have learned that there are always kinks to workout once open. That being said here is my honest feedback. Hopefully the talented people at MARKET take it into consideration. My date and I went this past Monday, the place was really quiet as it was 8:45pm. We were greeted at the door and sat right away with our reso. The server came over and took a drink order. We didn't feel like drinking that night so we went with the in house made sodas. I had the rootbeer and she had the ginger ale. The rootbeer was alright, a bit watery but the ginger ale was not pleasant so we switched it out for the cola which was better. For food we ordered the bison tartar and the foie. We both love these dishes at Teatro, Cucina, Anju etc. but found the texture contrasts to be unsettling. The flavours were great but when the textures were paired together it left us not to eager to go back. For example, the bison, which was very nice, had strips of jerky as a garnish. This just created the feeling of dried out bison bits rather then truly setting the two ingredients apart. Had the jerky, and the wheat grass been left off I feel this dish would be much better. The Foie itself was outstanding, nice work on that one, yet the beet reduction (I think) had a very fruit roll up like texture causing the melt in your mouth liver to become tacky. I think a few drops of the beet, in the form of a compote, would better pair with this dish. Just my thoughts. The mushroom gnocchi we had was really nice, using a poached egg as the sauce. My date felt it was too salty but I enjoyed it. As for the restaurant design, the womens washroom was out of order that night so I had to stand guard at the mens door while my date went to the washroom. The black side of the restaurant looked good as the kitchen looked awesome, I was not a fan of the white side, too sterile looking. My favourite part was the music, loved it. That being said if they work on the textures of these dishes and bring the price down a little I think they have a good chance of being a focal point of 17th ave. If they don't I am not sure I will be a regular, which is too bad because if you go you will see, and taste, the promise this team shows, they just need to tweak it here and there.
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