CONGRATULATIONS to chef Gary Menes for the terrific L.A. Times review of Marché Restaurant (link below).
Peter and I have been eating at the Sherman Oaks location for years, and have happily returned to each new incarnation of the restaurant, formerly known as Max.
A few years ago, there was a daily show I watched regularly on cable called “Recipe TV”. It featured chefs from L.A. (as well as other cities) sharing recipes and cooking in their restaurant kitchens. Some of the chefs I enjoyed most were Dave Myers of Sona, Eric Greenspan (before he opened the Foundry) and Andre Guerrero (chef/owner) of Max restaurant in Sherman Oaks.
Since Max was just up the street, Peter and I got a kick out of ordering dishes that we had seen prepared on the show. The restaurant became our nearby “special occasion” place and we even celebrated New Year’s Eve in the elegant dining room one year.
Then in late 2008, Max restaurant was stripped down into a more casual bistro. At first, we were leery of trying out the new menu, but then fell absolutely in love with the Max Black Angus Burger and chicken liver pate’. That became our favorite comfort meal in the valley, and I would shamelessly dip my crispy fries into the creamy potted chicken liver like it was ketchup! French fries and chicken liver… a match made in heaven.
When I read that Max was being retooled, I figured it was the end of our favorite “old new” spot. Until I learned that the new chef had most recently worked at Palate Food + Wine in Glendale, under the helm of the awesome Octavio Becerra.
I’m happy to say, our first visit to the NEW Marché restaurant did not disappoint. Peter and I are looking forward to seeing (and of course TASTING) what’s next on the menu!
What we shared on our first visit:
Coddled Eggs, Summer Truffles
Scallops
Pork Rillette
Salad with Speck, Piedmontese Beef
Pork Belly with Figs
Apple Charlotte
Above Dining Date: 10/2/09
Below Dining Date: 11/28/09
Foie Gras Terrine, brioche au maison
Castelvetrano Olives with orange and pistou. Potted smoked prawns at Marché Restaurant
Local Calamari, Haricots Verts, Shitake, Meyer Lemon
Natural Beef, Potato, Red Wine
Photos from all my visits to Marché
Note: This restaurant is now closed. Please follow Chef Menes on Twitter
Website
Mentioned Above:
I’ve said it before, but it bears repeating — you guys know how to eat! Awesome photographs too. The pork rillette looks freakin’ killer.
What are coddled eggs? Is it like a par-boiled egg? What’s the texture like?
Phil, coddled eggs are similar to poached eggs, but cooked in a little container like this http://whatscookingamerica.net/Eggs/CoddledEgg.htm
I make them at home in the oven with smoked salmon.
: )
This post reminds me of my own neighborhood ‘go to’ restaurant: Canalé. Close enough to walk to, great food, comforting atmosphere. Always good to have one for those times when one wants to stay close to home. Marché looks/sounds great. A place I’d like to try – and I’m with Phil, if they serve pork rilletes I am so there! Did you spread the rilletes on fries? YUM!
Ooh and the Foie Gras Terrine was fantastic. http://twitpic.com/rjax6 We must go together!