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Dish on Market

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Brad Keeton

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Re: Dish on Market

by Brad Keeton » Thu Jul 29, 2010 9:10 am

Madi D wrote:Anthony and I stopped in yesterday afternoon around 4. They were serving the "Happy Hour" menu and we sampled the Goat Cheese Fritters, Mussel with Chorizo and the Pomme Frites.

Everything was fantastic! The frites were fried perfectly (something both of us are really picky about) and served with 3 dipping sauces which included a creamy horseradish which was awesome.

My favorite was the goat cheese fritters. Its a really generous portion of perfect panko breaded goat cheese. The inside was soft and creamy and the crackers that came with it were a great accompaniment. One kind was wafer thin and crisp, the other was more of a graham cracker type cookie which was SO surprisingly good with the goat cheese. Top all of that off with a sweet green tomato chutney and it is the perfect bite. The mussels were also good- adding chorizo to anything just about ensures its gonna be delicious.


We went for happy hour on Friday and also had the frites and goat cheese fitters, and yes, both were excellent. I had been in for lunch the day before with a colleague, and Anderson kindly brought out a plate of the mussels for us to try at the end of our lunch. She doesn't touch anything that comes out of water, so I got the whole plate to myself. The mussels were very good, and the spicy chorizo was a great addition.
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Dan Thomas

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Re: Dish on Market

by Dan Thomas » Thu Jul 29, 2010 3:29 pm

As a chef, I absolutely HATE cooking eggs for people. :x
It's really not as easy as it looks. It does take some skill and finesse. When I worked at the club as the executive chef, I made certain that there were several degrees of separation between myself and the omelet station for Sunday brunch. :twisted:

The thing about cooking breakfast is that you have a completely different set-up than you do for the lunch menu items. And in a kitchen that small, they probably put away most of the breakfast mise en place so they can get the lunch stuff out.

I'm not making any excuses for them by any means, but I understand what it takes to run a full breakfast and lunch menu all of the time. I'm sure they will get the kinks worked out soon.

That's why I'm amazed every time I eat at Waffle House.
You couldn't pay me enough to work that short order station on a Sunday morning. :lol: :lol:
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Susanne Smith

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Re: Dish on Market

by Susanne Smith » Thu Jul 29, 2010 5:23 pm

Every Saturday we switch our Breakfast to Lunch at Noon. Crazy time! Half the line wants Breakfast, the other half wants lunch, We do have to switch out all prep ingredients, Turn the deep fryer on ( that's been used as a work station) bring up lunch prep, etc..etc. Drives me insane. Depending on the time, anywhere from 11:45 to 12;00 I'm likely to call out the end of Breakfast. Of course all this happens right in front of all our customers, being an open kitchen. If I had more room, I'd serve breakfast right on through until close on Sat. but no such luck. Breakfast is a messy, intricate meal that takes up space and has to be right on, every time. Eggs are fragile little things, that love to break and run and overcook in the bat of an eye. With a bigger kitchen though, it should be no problem to cook both. I don't now the situation at Dish, but look forward to sampling the menu. We looked at the spot before they closed and were intrigued but never acted on it.. Best of luck to them!
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Ellen White

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Re: Dish on Market

by Ellen White » Tue Aug 03, 2010 8:59 am

I tried it yesterday, although, as previously noted, I was not impressed with the menu, which included few vegetarian/healthy options. My boss went, too, even though he just thought it was "meh" the first time he went (but, since that was just two days after they opened, so he tried again).
We ordered tuna sandwiches, mine with a cup of the soup of the day (cucumber mint) and his with fries.
They brought us chicken salad sandwiches and no fries. So we sent those back.
Then they brough out the tuna sandwiches, still with no fries. We had to remind them to bring out the fries.
The tuna sandwich was nothing to write home about, just a regular tuna sandwich I could get anywhere. The cucumber mint soup had a weird, bacony aftertaste. The fries were good but, again, not any better than anywhere else.
The room where we ate looks exactly like it did when it was the Delta, but now they have put up some artwork. I understand being true to the Delta, but really, the decor could have been livened up.
Overall, it was a serviceable lunch, but that's it.
I will say that the food items on the happy hour menu look good, and that was the kind of food I was hoping they would have on the regular lunch menu.
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Michelle F

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Re: Dish on Market

by Michelle F » Tue Aug 03, 2010 7:34 pm

I dined here for happy hour recently! I walked in and the bartender/server offered me a seat at the bar. I asked for a booth (there were few customers in there, or I would not have taken up a potential 4 top for just myself), she happily let me choose where to sit, and brought over a menu.

I ordered the house chardonnay ($4), mussels ($7), and goat cheese fritters ($7). The goat cheese came out first, and was served with tomato chutney, some garlic type of dressing, greens, and lots of crackers (Carr's crackers - mmm). It came with 2 nicely sized goat cheese fritters (resembling crab cakes). Nice and crunchy on the outside, and gooey in the middle, very tasty. The mussels came out quickly and are cooked in a wine sauce, and chorizo, served with 2 pieces of nice crusty bread. There were at least 2 dozen mussels. I realized how much food I had, and opted to have half the goat cheese platter to go, and finished the mussels.

I met Dave, the head chef - nice guy.

The service was great, she was attentive, but not pushy. After leaving a 33% tip, my total was 24$, and I got leftovers ;). I will surely go back. My next visit, I will have the smoked salmon hash, and chocolate gravey w/ biscuits! Only negative thing - your beer list is seriously lacking!

[
Last edited by Michelle F on Wed Aug 04, 2010 11:41 pm, edited 1 time in total.
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Dan E

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Re: Dish on Market

by Dan E » Tue Aug 03, 2010 9:02 pm

"Anderson Grissom wrote:Thank you for all the different perspectives. We do serve breakfast all day and will continue to. We have had to sacrifice on two days due to the impact of breakfast on the overall efficiency of the kitchen. I believe we are past those hurdles at this point and will be able to carry out what we intended in the beginning. We are now working on fine tuning but for all intensive purposes we should no longer have any issues with timeliness of service.

Separately I agree Michelle's perspective. Recently opening is not a valid excuse to most of the public and I don't feel it should be. If we offer something on the menu, it should be, and will be available all the time.


I thought this to be an exceedingly classy response, and that sort of attitude, along with the positive reviews and the thought of those mussels, have made me want to try Dish on Market.

However, I thought that some of the other responses to the initial breakfast availability issue, by those "in the business"(although noone assoicated with DOM), were somewhat odd. It seemed to me that the customer was attacked for expecting to be able to order breakfast items that were advertised as being available. The general sentiment was "You don't know how it works. Chill out and stop being ignorant..."

Now, I ,know nothing of the behind-the-scenes workings at a restaurant, but if someone says they serve breakfast at a certain time, regardless of how long they've been open, I would expect breakfast to be served.

Not that I think it's a big deal or anything, and I certainly wouldn't cause a scene, and I also realize that any new venture will have growing pains...but why attack the customer? It just seems to me that if I could not satisfy the needs of a client and told them "relax, it's not your business, you don't know how it works", it wouldn't go over so well...

Do those "in the business" hold a certain level of disdain for their clientele?

Either way, I am going to try to make it to Dish for some of those mussels.
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Carolyne Davis

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Re: Dish on Market

by Carolyne Davis » Wed Aug 04, 2010 9:48 am

I had lunch there on day 4. I sat at the bar and had a prety good view of all the various goings on. First of all, I was fully prpared for any possiblity, it only being day 4! That said, once I got my food (40 minutes later) it was the absolute best black bean burger ever! Even if it arrived with no dressing, limp lettuce and the hard, white end of a tomato. I was quite disappointed to not get the avacado spread and had to ask for mayo (along with new lettuce and tomato) which finally arrived about 1/2 way through the burger. The potato salad was good, if rather bland. The lady sitting next to me had a really good looking salad and said it was excellent! The only odd thing I noticed that I hope will be changed was that sandwiches are served on a huge plate with no garnish or side what so ever! Not a pickle slice or chips or anything. Looked odd. At one point, a person arrived at a table carrying a large tray of food. He was wearing rubber gloves. He then handled each person's plate. That was soooo gross! I have read the new health department rulings with regard to gloves and would go out of my way to enforce proper cleanliness and handling in lieu of the gloves. I bet there are more employees who wear gloves and have more contamination on the gloves than they ever did on their hands, because they do not change the gloves after each use . I much rather prefer no gloves at all than any being worn. I know I will get yelled at about this, but I stand firm. You get something unsavory on your hands, most people are more likely to wash them than change gloves after touching each food item!!

Off rant now... loved the place and I will be back again soon!! I know the kinks will work out soon! Good luck to all involved!
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Anderson Grissom

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Re: Dish on Market

by Anderson Grissom » Wed Aug 04, 2010 9:53 am

Michelle, I am so happy you enjoyed your visit, hope to see you soon!

Ellen, looks like we really need to watch our tuna and chicken... The first time your boss came in it was me who ordered him the wrong sandwich. On this occasion it appears to be an expediter issue, sending out the wrong order. Either way it should not have happened and I will do my best to rectify the situation.

We will be expanding the menu soon, offering more eclectic options. Chef and I have discussed adding a more fish dishes and some pastas. We will not to that though until we are preforming at the level we would like. Right now we are trying to perfect serving a high quality, quick, and very affordable menu. We both are very excited about expanding our menu and offering more of the happy hour type dishes.
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Ellen White

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Re: Dish on Market

by Ellen White » Wed Aug 04, 2010 10:17 am

That sounds great! Look forward to the menu expanding, but understand that it will be a while. We really want you guys to succeed, and we would love to have a reasonably priced, delicious option near our office. You are just one block away from us (we're at 6th and Market). More fish and vegetarian items would be most welcome, since my boss is a pescatarian, and I am a hummus hound!
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Re: Dish on Market

by Michelle F » Wed Aug 04, 2010 11:14 am

Mmm a hummus plate would be nice! As would a smoked salmon platter.

Anxious to go back! Good job guys :).
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Re: Dish on Market

by Brad Keeton » Wed Aug 04, 2010 2:08 pm

And seriously folks, give them a shot for happy hour/early dinner during the week. In my opinion, the happy hour menu really shines, and the drink prices are quite reasonable. We went a few weeks ago with friends, and 4 Basil Haydens, 2 beers, a cocktail Anderson put together for my already-had-a-few wife, and 4 happy hour food items came in somewhere around $60-$70, which is pretty darn good for a good amount of food and 7 premium drinks.
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Dan Thomas

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Re: Dish on Market

by Dan Thomas » Wed Aug 04, 2010 6:47 pm

Dan E wrote:
Now, I ,know nothing of the behind-the-scenes workings at a restaurant, but if someone says they serve breakfast at a certain time, regardless of how long they've been open, I would expect breakfast to be served.


Certainly, if you are eating at Cracker Barrel or IHOP. But your not eating at a cookie cutter establishment. You're trying out a brand new place with a new concept that is evolving in a location that was mediocre at best in its former life..

Do those "in the business" hold a certain level of disdain for their clientele?

:roll: 99% of the time I would say NO... But sometimes..... That's an other topic...... :twisted:
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Re: Dish on Market

by Dan Thomas » Wed Aug 04, 2010 6:57 pm

I find it's funny, that after I really enjoyed my quick lunch of "Shrimp & Grits" today at Dish on Market; I saw Anderson and Chef Dave on the WHAS 6 O' Clock talking about the Sypher smut trial. :lol: :lol: :lol:

I gotta give Dave his props for working out of that closet of a kitchen. :shock:
It's smaller than the one at Cafe Metro used to be. :P
Thanks for lunch guys, it was wonderful. :D
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Re: Dish on Market

by Dan E » Wed Aug 04, 2010 7:26 pm

Dan Thomas wrote:
Dan E wrote:
Now, I ,know nothing of the behind-the-scenes workings at a restaurant, but if someone says they serve breakfast at a certain time, regardless of how long they've been open, I would expect breakfast to be served.


Certainly, if you are eating at Cracker Barrel or IHOP. But your not eating at a cookie cutter establishment. You're trying out a brand new place with a new concept that is evolving in a location that was mediocre at best in its former life..

Do those "in the business" hold a certain level of disdain for their clientele?

:roll: 99% of the time I would say NO... But sometimes..... That's an other topic...... :twisted:


In all fairness, I guess that is probably true that every professional probably gets a little fed up with his or her clientele on occasion, and I can see where those feelings would be even stronger in restaurant professionals, what with having to deal with the a public that can treat you like you are subservient.

Huh, to be honest, I would probably get sick of people pretty quickly if I were in the business.

it's important to see things from the other side, no matter which particular side with which one identifies.
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Re: Dish on Market

by Dan Thomas » Wed Aug 04, 2010 7:58 pm

Dan E wrote:In all fairness, I guess that is probably true that every professional probably gets a little fed up with his or her clientele on occasion, and I can see where those feelings would be even stronger in restaurant professionals, what with having to deal with the a public that can treat you like you are subservient.

Huh, to be honest, I would probably get sick of people pretty quickly if I were in the business.

it's important to see things from the other side, no matter which particular side with which one identifies.


I'm so glad that you see things that way.
Sometimes people forget that. The general public is one fickle bitch........
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"People who aren't interested in food seem rather dry, unloving and don't have a real gusto for life."
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