Best Napa Restaurant San Francisco 2004 - Market
Steak with garlic mashed potatoes, fried chicken with sweet potatoes, saut?ed Idaho trout with bacon -- the list of comfort food at Market is comforting indeed, when you need a respite from overwrought, pricey haute cuisine or when you just want some delicious, affordable fare. Chef/partner Douglas Keane has worked at Gary Danko and New York's Lespinasse, where he met Managing Partner Gary Peyton (veteran of Masa's and Farallon). Keane was chef most recently at Jardinière, so you know he's got the seasonable-sustainable thing down; his and Peyton's years of combined experience helped make Market a smooth-running, welcoming establishment from its opening day. Bobby Stuckey manages the wine list, and he helped Thomas Keller create his own list at the French Laundry, a ways down the road, integrating interesting wines from all over the world with those of the Napa Valley. And if you're snugly ensconced in your Napa getaway and not up to an evening out, Market does takeout.