Back in October two days before Market 17 opened I did a Q&A with Kirsta Grauberger one of the owners; last Saturday Market 17 was the highlight of my Food Porn leads to Foodgasms post and today I’m going to tell you about the dinner I had there last week.
For those of you who have not heard about Market 17 it is one of the newest restaurants to open in Fort Lauderdale and is owned and operated by brother and sister team Aaron and Kirsta Grauberger. Market 17 is a Farm to Table concept restaurant; fresh from the farm directly to your table. Daniel Ramos is the executive chef in charge of the evolving menu at this very unique and innovative restaurant in the heart of Fort Lauderdale on 17th Street nestled between the Convention Center and Port Everglades.
My dinner date and very dear friend Jason and I opted for the six-course tasting menu with wine pairing; and like I stated in the Food Porn leads to Foodgasms post it did not disappoint. When available I always choose the Chef Tasting Menus for the simple reason that you get to experience the sheer creativity of the chef. Market 17 has numerous course selections for their tasting menu ranging from four to seventeen courses, the menu selections change daily so you have the opportunity to experience a variety of the freshest local agriculture in South Florida on a daily basis.
Market 17 isn’t just another restaurant but a venue where you will have a dining experience. There is nothing average about the menu, the wine list or even their “dining in the dark” concept. The menu changes daily as to the availability of product; the fish and seafood on the menu is caught by local fisherman, the meat and poultry are raised and produced by local ranchers and the produce is provided by local South Florida farmers all ensuring the superior quality of “fresh is best”. Interesting and inventively prepared menu items intrigue the wanderlusting food enthusiast such as tableside prepared ceviche, guinea fowl, ostrich and poached farm eggs just to name a few. Should you not be a fan of Bison or Guinea Fowl there are items such as lobster, lamb, housemade pasta, duck and beef that is always a staple in Chef Ramos’ kitchen pleasing those who aren’t ready to walk on the wild side of gastronomy.
The wine list is extensive and amazing (and thrilled me to no end!) Here’s the thing about this wine list, whether you are a novice, an enthusiast or and expert you cannot help but admire this list there are over 30 wines by the glass all of the Red and White wines give the guest a choice between a 4-ounce or an 8-ounce glass of wine. The prices range from $4.50/ glass to $18/glass and during the double-time Happy Hour from 4:30-6:30 and 10pm-close all of the wines by the glass are half price as is the bar menu. Just learning about wine? Appreciate wine? I say run and put your name on one of the seats at the bar as this has to be one of the very best quality deals in town, you can have a glass of Meiomi Pinot Noir for $3 at happy hour. No matter what night you are there either Kirsta or Aaron who both happen to be Certified Sommeliers are there overseeing their new jewel and will gladly talk wine with you.
This was a dynamic dining experience, we sat outside on the patio it was a glorious evening in Fort Lauderdale two days before Thanksgiving. It was truly one of the most special dinners I have had in a long time. It was the “assemblage” if you will, of everything, the company, the food, the wine, the conversation, meeting the Chef, sharing a glass of wine with Kirsta….I’ve always said that it’s about the overall experience that makes each dining experience special and unique. Each of our six courses was paired with a complimenting wine undoubtedly enhancing each other; so much so that Jason and I had two tables of other Market 17 guests come up to us and said “we should have done the wine pairing like you, you’re definitely having more fun than us.” Well yes…wine really does make everything more fun and at Market 17 it’s a no-brainer. Below is our menu with the wine pairings. I got so excited about everything that was going on that I did not document the specific wineries of each of the pairings…sometimes that happens when I get all caught up with my food and wine but take my word for it this dinner, this wine pairing was unparalled.
Tableside prepared Ceviche paired with Sauvignon Blanc
Chef’s Morning Pick Salad paired with Gavi
Shrimp & Grits paired with Sparkling Rose
Duck Confit Spring Roll paired with Pinot Noir
Atlantic Pompano paired with Chenin Blanc
Butter Poached Lobster paired with Pinot Gris
Housemade Pasta with Lamb Shank paried with a Super Tuscan
Guinea Fowl paired with Château De Cruzeau (blend)
Grilled Bison paired with Petit Syrah
Ostrich Filet paired with Stags Leap “hands of wine”
and yes a compliation tasting of desserts & cheeses
Click here to view the photos of our dinner.