Restaurant Marché
Latest Reviews
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The food here is amazing, service impeccable. Not taking risks, but well delivered and simple. Always a pleasure, and no attitude from the staff like …
Ryan
Restaurant Marché
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What a fantastic experience! The wine! The food! The atmosphere! I loved every minute. After the manager brought us a wonderful amuse bouche, We start…
Megan
Restaurant Marché
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I need to amend my negative review. I believe every business deserves another chance. I have now been to this restaurant many times since my first bad…
FineDiningGuy
Restaurant Marché
About
Restaurant March is open for Casual Dining. Restaurant March serves French dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
Feature List
takeaway availableoutdoor seatingindoor seatingwifino alcohol availableReviews
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9 Reviews on “Restaurant Marché”
I need to amend my negative review. I believe every business deserves another chance. I have now been to this restaurant many times since my first bad experience and the management has turned things around. The food is wonderful (all though someway inconsistent) and the service has been warm and friendly. I am a local so I might be getting special treatment but I do notice other happy dinners. If you are a small party of two or one, sit up next to the kitchen as the show is memorable and the main chief is a great character. This is an island gem and not to be missed.Old Review: Oysters were fishy and our entre took an hour to arrive. Better places on the island.
Will eat ALL veggies on plate!!. I have known Greg Atkinson for awhile, but not as a Chef and not as a restaurant owner. Having his food in this arena is a new, but refreshing experience. It’s always nice to see him cooking with a smile on his face, and a laugh in his voice 🙂 I have always been a picky eater, and Greg’s cooking has always brought out flavors I’m surprised to find I enjoy, whether it’s fish, eggs, pate, or vegetables cooked in unusual ways. I had the Five Vegetables Fives Ways plate, and it was unbelievably delicious! I ate the whole thing in one sitting, and wish I’d had enough for leftovers! Next time I go, hopefully I can order one of the salmon dishes and this same dish ;)Note: In the picture I posted, there is an orange sauce (not sure what it is, but it had a little heat to it), eggplant, cauliflower, carrot mousse, spinach with shallots, and purple potatoes.
Disaster !. We brought LA foodies to what we thought would be a lovely French dinner.After 1 1/2 hours of waiting and only getting as far as our soup when other tables had been served their entire meals, we left. We asked for our check three times and even that was ignored. This was one of the most disappointing and stressful experiences we’ve ever endured in what should have been a fine establishment. They should be ashamed to be running a restaurant in that manner.
My friends and I had a delightful late lunch today. We sampled liberally from the menu- small plates, salads, soups, desserts. Food and service were excellent. The atmosphere is enviting and comfortable and the aroma of the maple wood fire is something you want to take home with you.
Eh…. The carbonara sauce was too thin and not quite rich enough for the price. Bacon was decent and pasta was cooked correctly. It was a good meal, but outpriced by about seven dollars. I’ll pay for good food, but this, while decent, didn’t live up to the label.
Fine Dining Disappointment. I love local restaurants. I love fine dining. Everyone likes fresh, local ingredients. These are a few things that attract me to such a place. With those criteria in place, I dont mind paying for fine dining when rewarded with a good dining experience that includes superb food and service to match. Unfortunately, I did not find it here. I really wanted to like it, but March kept getting in the way of itself of delivering either. Now I will say, we walked in without a reservation, but they did accommodate us in the tiny bar area in the back (I consider this a fair trade). But there seemed to be much confusion at the host stand, allot of scribbling on the paper ledger and glances to the computerized seating system. The restaurant was not busy or full, but was probably getting lined up for incoming traffic. After a little confusion, we were seated. A few minutes later, we were provided with settings and menus. Then we waited. And waited. And waited. Others without reservations were seated in the bar. Then we all were waiting. After 12 or so minutes we were offered drinks. The server was not sure about the wine and wanted to ask the bartender, we made a different choice since we didnt want him to disappear again. Drinks came ten minutes later. The amuse was good, the hot, fresh bread was divine. We decided to order two bowls of the French Onion Soup. It is elemental in its goodness and this was very tasty, but at $10 a bowl, a bit steep. The side of sliced squash grilled in the wood-fired oven was very tasty…however $7 for 4 slices seemed rather indulgent. Wine was fine. Beer was a good local brew, but expensive $6 for a 12-oz. pour (neither an Imperial pint 20 oz., nor an American pint of 16 US ounces). Service was lackluster, rushed and inattentive. Long wait time for first table contact and drink order. After eating, no one cleared our table for some time, so we were finished having a conversation over two empty soup bowls, glasses, and bread plates. For the ambiance and reputation as well as menu prices, I expect an experience where I wouldnt end up noticing such things. In a time when consumers budgets are tight for discretionary expenditures, value (not just price, but experience) is paramount. Although limited, there are other choices on the island for upscale dining that deliver better food and service.
Not recommended!. The amuse bouchet was tasty — tuna tartare, which I’d never had before. The fresh-baked rolls were nice. But then it was all downhill. The mushroom soup was very bland, needed some spicing up or a shot of something alcoholic. The trout meuniere — the dish that sent Julia Child into ecstasy and that I have had great variations on in Paris — was mediocre, too salty was about the only memorable thing for it. The gratin dauphinois was ok. The pork loin was ok, not great. Nothing, except the wine, was worth the money.The real disaster, believe it or not, was the french fries! After discussing and debating them, we decided the only reasonable explanation for their weird texture, which neither of us had ever encountered in fries, is that they had been left over from the night before, and had been briefly dunked back in the fryer to heat them up, then mixed in with a few fresh fries, which had a normal texture. I can’t believe a first-class restaurant would stoop to such a cheap trick to save a few cents!