When Market Table opened in 2007, it was one of the pioneers of seasonal, farm-to-table, and local fare in New York City. Its menu is composed of comfort dishes that change with the seasons, as opposed to adapting to what’s trending. Chefs cook away in an open kitchen, sending out dishes such as heirloom tomatoes with avocado crema, wild striped bass with fava pesto, and pancetta wrapped pork tender with pea greens. While brunch and lunch are most popular amongst diners, the restaurant transforms into an ideal romantic date spot at night. Make a Reservation.