Market Table — Restaurant in New York

There really isn't any dish that's made better than a dish that's made with the freshest ingredients. Market Table, a Joey Campanaro restaurant, prides itself on offering a delectable seasonal menu using the freshest ingredients.

We made a reservation for two on a Tuesday night. While we waited to be seated, I took in the decor of the restaurant. There's a bar area and the dining area is in a larger room with floor to ceiling windows that would make this place a great choice for brunch.

We ordered the following: Beef Filet Carpaccio ($17) Eggplant Parm ($12) Berkwood Farms Double Cut Pork Chop ($31) American Lamb Shank ($32)

While the appetizers were good, they didn't nearly impress me as much as the entrees did. Market Table's rendition of beef carpaccio was interesting - who would've thought to put fries on carpaccio? The eggplant parm was on point, although a bit on the saltier side. Here's where the complementary bread played hero for the night.

When both entrees arrived, I could sense a little plate envy since my lamb shank did look a little bigger than the pork chop. However, as we continued through the meal, the pork chop should've gotten a little more credit than we gave it. It was juicy and tender and the bone was a lot smaller than we had initially thought it was. The lamb shank was also great. The meat fell right off the bone and the various other sides on the plate (spinach and crunchy gratin cubes) complemented the lamb shank perfectly.

At the end of the menu, we declined a dessert because we were already SO full. Our check was delivered with a small guestbook filled with signatures, comments, notes, and doodles by other patrons who have visited before. Like those before us, we thoroughly enjoyed this meal and would love...

This was our second visit to this restaurant, returning after a year with high expectations. We had been told that the menu had undergone changes, but in reality, it remained virtually identical to our previous visit. Not necessarily a bad thing—unless you were hoping for something new.

We started with the Brooklyn Burrata and the carpaccio. Both appetizers were outstanding: incredibly fresh, beautifully plated, and packed with flavor. The seasoning was spot-on, and the accompanying sauces added a creative and well-executed twist. It was a strong start that set the bar high.

For our main courses, we ordered the crispy chicken and the roasted halibut. The chicken dish was overall a hit—crispy skin, tender and juicy meat—but it fell short on seasoning. A touch more salt would have elevated it from good to exceptional. The halibut came with an artful presentation, nestled among vibrant peas, but unfortunately, the flavor didn’t match the visuals. It was a bit bland and underwhelming despite its polished appearance.

We also ordered a bottle of Ca’ Furlan Prosecco, which was fine—light and refreshing—but after a quick lookup, we discovered it retails for about $10. Being charged $56 for it left a bit of a sour taste. A 2–3x markup is standard in restaurants, but a 5x increase feels excessive and borderline exploitative.

Service, on the other hand, was excellent. Attentive, friendly, and professional throughout the night.

All in all, a mixed experience: high marks for presentation and appetizers, but the mains and drink pricing could use some fine-tuning. Would we return? Possibly—but we’d go in with managed expectations and maybe skip...

Perhaps the “new American” and “farm-to-table” concepts are tired. Perhaps the chef and owners have become complacent. Perhaps the “B” team was working the brunch shift (likely). Whatever the case, Market Table is not what it once was. And our brunch was sorely disappointing.

There was a time when MT offered fresh, inventive, quality food that was simple but sophisticated, and delightfully delicious. No longer.

In our brunch today, the biscuit was tough (clearly the dough was over-worked). The quiche had too much crust for the amount of egg. Most surprising: despite the fact that my dining companion asked for hard-poached for the Turkish eggs, the eggs were delivered practically raw and tasteless, accompanied by a chokingly-dry slice of toasted focaccia. Wait staff didn’t check in after our food was delivered. When we caught the attention of a server to inform them about the eggs, there was no apology, no rapid-fire service recovery. The dish was whisked away and our plates and silverware were all removed before I even had a chance to tell the busser that we were still awaiting the corrected dish! When the waiter finally did stop by—after our friends had finished their meal and the table was cleared, he acknowledged that he never told the kitchen to hard-poach the eggs. Still, no apology, no service recovery. In the hospitality business, that’s a no-no.

I can’t tell if Market Table is worse that what it used to be, or if other restaurants have simply surpassed them. Either way, there are better...