We appreciate duos in the kitchen, especially ones that share a passion for cooking. Driving up the windy roads of Cape Ann to Annisquam, we had the privilege of dining at Amelia O’Reilly and Nico Monday’s duel creation: The Market Restaurant. Pulling up to the unassuming weathered shingle exterior, and walking through the hatched screen door into the cute and charming interior, we were obsessed. Seated on the porch overlooking Lobster Cove, we could not have asked for a more perfect night, and were excited to sample the menu.
The seasonal menu changes daily and guarantees to please by featuring the best tasting, locally sourced ingredients. Our lovely waitress, donning a black and white striped apron and flower tucked into her braid, brought us a fresh baked freeform baguette on crisp parchment paper with a bottle of Rioja Blanca. After looking over the day’s carefully crafted, minimalist menu, we were eager to split a few dishes, and were no short of speechless. . .
To start, we split the Summer Squash Tart with Valley View Farm Feta and Beacon Street Farm Lettuces- A flaky pastry filled with sauteed onions and squash, sprinkled with creamy sharp feta and a myriad of greens.
Rhode Island Striped Bass with Haricot Vert, Fingerling Potatoes and Shallot Beurre Blanc- Our favorite local fish grilled, and finished with the buttery and fragrant emulsified sauce and delicately roasted potatoes.
Buttermilk Fried Chicken Breast with Cannellini Beans, Lacinto Kale and Harissa- A perfectly crispy yet juicy piece of fried chicken featuring the incredible kick of the Harissa (hot red pepper paste), served alongside stewed cannellini beans in a velvety pool of North African spices.
This charming converted fish market is our new favorite spot on Cape Ann and definitely worth the trip. We looking forward to returning for Sunday brunch!