The Market House
Owner Nick Bartholomew describes the Market House as “a Modern American restaurant that utilizes local produce and protein that can be shared and enjoyed.” Executive Chef and Investor Matt Moser and Chef de Cuisine Ben Maides work with Nick on executing that vision every day.
Nick says most of the food used in the restaurant is dropped off by the individual producers. It’s something Nick and his staff take pride in. They change the menu every season and have a release party to celebrate. “Most of the main ingredients in our dishes come from Nebraska and Iowa. We do however do specials like oysters and fish that are flown in from a small producer in the United States. Elevated ingredients become excellent food,” says Nick.
The Market House’s menu is broken up in a rather unique way and consists of snacks, spreads, small plates and large plates. Snack offerings include deviled eggs with salmon roe and country bacon. A roasted-grape spread with ShadowBrook Farm chèvre cheese, grapes pan-roasted with sherry, and local honeycomb served with a half loaf of grilled peasant bread and olive oil is a current option. Spreads are served in stout Mason jars.
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