Description
Market 17 aims to put itself squarely in the burgeoning farm-to-table, organic, sustainable movement, using day-boat fish, free-range chicken, grass- and corn-fed (and hormone-free) beef, and organic veggies.
Chef is Daniel Ramos, formerly of Delray's Sundy House. Among his offerings will be house-smoked trout with avocado gazpacho, pickled cucumber and onion chutney, duck confit ragu with house-made pasta, braised mustard greens and preserved lemon, and brined and grilled Berkshire pork loin with black-eyed peas, onion purée, baby bok choy, and plum-pork demiglace.
There's a 350-bottle, globe-trotting wine list with some 30 wines by the glass and the now-trendy mixological cocktails.
