The Market Restaurant

“We are most passionate about creating a sense of place and community through our restaurant, and sharing healthy, vibrant, and delicious meals with our guests. Our farmers grow such beautiful produce; we love to let the ingredients speak for themselves. Every time we write the menu, we’re constantly assessing how to make the best of each and every ingredient, whether it’s using all parts of an animal, or making use of the less ‘pretty’ ingredients.”

Heirloom and cherry tomato salad with Romano beans, fresh herbs, and red wine vinaigrette; handmade ricotta ravioli with green garlic brodo, cherry tomatoes, and Parmesan; gently cooked halibut with seasonal accompaniments.

Nico and Amelia Monday met as cooks at Alice Waters’ Chez Panisse, before getting hitched and returning to Amelia’s seaside childhood stomping grounds of Gloucester, Massachusetts, to open two dream restaurants of their own. At The Market, daily dinner and brunch menus reflect the bounty of local produce, meat, fish, and cheeses, with local shellfish (including lobster, clams, mussels, and oysters) heavily featured. Linger over a simple plate of fresh oysters with mignonette and lemon, or a chilled lobster and grapefruit salad with endive, pickled shallots, and a crème fraîche dressing, while you watch the burning colors of a streaking sunset over the glimmering waters of Lobster Cove, where the restaurant hovers over the water on stilt-like pilings. The dynamic wine list offers organic, biodynamic, and natural selections.