The Market Place Restaurant
"Our mantra is local first and always sustainable. To us the use of local foods means a commitment to our community to not only support our local & regional economy, but to make sure that we are providing good, healthy ingredients for our guests, our staff and our families to eat. We are trying to make the world a better place, one plate at a time!"
JBF Chefs Boot Camp for Policy & Change Alumni
Chefs Collaborative Member
Slow Food Member
Seafood Watch Blue Ribbon Task Force
Fine Dining
Rating: 
Executive Chef and Owner: William Dissen
The Market Place Restaurant