At MARKET Restaurant + Bar, Chef/Proprietor Carl Schroeder’s passion for product-driven cuisine inspires him to change the menu daily. The food is complemented with casual, yet upscale service by a well trained staff. We seek out the best produce, seafood and meat from local markets. Chef Schroeder’s passion for perfection and the spontaneous nature of what is available to us are showcased in our daily changing menu.
(Our actual menu changes every day. The menus below are samples only.)
We pour ourselves into every aspect of Market to ensure a unique dining experience. We change our craft cocktail menu to accent local fruit. Our award winning wine list has a worldwide selection of boutique wineries whose obsession with quality mirrors our own. This is our most recent menu and wine list.
(Sushi is served in our bar and lounge area only. We do not serve sushi in our main dining room.)
(Tuna, Hamachi, Salmon, Albacore, Shrimp, Sea Bass over rice)
(Tuna, Hamachi, Salmon, Albacore, Sea Bass)
Substitutions, Modifications, Splitting, or Sharing Cannot be Accommodated Participation of Entire Table is Required
Housemade Whole Wheat-Nut Toast, Seasonal Fruit
Our newly renovated private dining space, located adjacent to the main dining room, is the ideal venue for many events. This space can accommodate up to 24 guests for a fully private dinner or 12 for a semi-private event. We have hosted everything from business dinners to wedding rehearsal dinners to birthday parties and anniversaries.
While most restaurants offer limited menus for large groups, we prefer to have the full menu available to all our guests. However, we can create personalized, prix-fixe menus at differing price points if you’d prefer. We can personalize the menus however you like.
In addition to a seated dinner, many guests choose to add a cocktail hour prior to sitting. We offer a selection of seasonal, tray passed hors d’oeuvres for your guests to enjoy while sipping fresh, farm-to-table cocktails and wines from all over the world.
We also offer full venue buyouts for large scale events, including anything from seated dinners for 30-120 guests to tray passed only events for up to 150.
For more information, please email our event coordinator Brandon Haynie at firstname.lastname@example.org. Or you can call the restaurant anytime at 858.523.0007.
Carl Schroeder grew up in La Jolla, CA and has San Diego in his soul. After completing his business degree he attended the esteemed Culinary Institute of America in Hyde Park, NY. Upon graduating in 1996 he worked at a number of notable restaurants across the USA. He learned in top kitchens from legendary chefs including Michael Mina at Aqua (San Francisco, CA), and Bradley Ogden at Lark Creek Inn (Larkspur, CA).
In 2002, Schroeder returned to his native San Diego when he rejoined Ogden as Executive Chef opening Arterra Restaurant in Del Mar, CA to rave reviews. Here he won numerous awards including: Best Hotel Chef Series – James Beard Foundation; California Chef of the Year 2004 – California Travel Industry Association.
Schroeder ventured out on his own in 2006 to open Market Restaurant + Bar in Del Mar, CA as Chef/Owner. At Market he’s three times been a James Beard Foundation Semi-Finalist for Best Chef Pacific (2009, 2011 & 2013). Also, he was honored to receive 29/30 points for food from Zagat Guide 2011/2012. Building on his successes at Market, in May 2010 Schroeder turned his new passion for casual dining into his second venture: Banker’s Hill Bar & Restaurant in downtown San Diego.
He has consulted for restaurants worldwide, and has been featured in Bon Appétit, Gourmet, Art Culinaire, New York Times, Los Angeles Times, San Diego Union Tribune, San Diego Magazine, Riviera, and many other publications.