The details mean everything, and at Market to Table Cuisine located in downtown Winter Garden, situated right in the middle of the historic district every detail is carefully executed. Ryan Freelove the owner and chef of Market to Table pours his passion into every feature of his restaurant. Dining at Market to Table isn't just a meal, the entire evening will be an experience. While you're strolling through the gorgeous contemporary dining room you'll notice crisp white table cloths draped over every table, place settings completed with succulents as centerpieces thriving inside up-cycled eggshells, and exposed brick pillars. All of this giving you an upscale, but quaint welcoming feel without harming your pocketbook.
The bar situated in the back of the dining room becomes the focal point throughout your meal, that is until the food arrives! Mixologist William Santiago spends the night creating innovative and whimsical cocktails of your dreams; literally. Will's "Lucid Dreams" cocktail is what you never knew you needed, until now. "Lucid Dreams" is made up of Lucid Absinthe, Chareau Aloe Liqueur, Rothman & Winters Orchard Peach Liqueur, and his house-made vanilla and strawberry shrub. Your charismatic and knowledgeable server will assist you in choosing the best menu items to compliment your palate ensuring that each dish is as pleasurable as the last.
I had the privilege of being served by Jacob who was always one step ahead and there with exactly what I needed before I even had to ask. You'll be spoiled by the impeccable dishes that incorporate seasonal ingredients with modern American cuisine. When it comes to starters my best advice is order many and share them all. I really can't begin to choose just one. The warm mozzarella burrata wrapped in prosciutto, served with roasted garlic and tomatoes, topped with basil, accompanied by crispy crostini pieces to use as a vessel to get the deliciousness from the plate to your mouth is a must try. You also can't pass up the Ahi tuna tartare dressed in kalamata olives, capers, red onion and of course balsamic glaze. If you're looking for a generous portion for the entire table the Market cheese plate, breads and spreads, or the charcuterie board all serve up big flavors and even bigger portions.
The hearty Beef Short Rib atop a perfectly rich and buttery potato puree complimented by red wine jus is their best selling menu item, and at first bite, you'll know why. It's mouthwatering and beyond big enough to share, but too good that you won't want to. As a chef that I once worked under used to say "the kiss goodnight" after a delicious meal is always the dessert. It's far more important than most give it credit for. Dessert can make up for any mistakes throughout the night ( to be clear, there were no mistakes during my experience at Market to Table).
When you leave a restaurant they're always hoping you'll return for more, but if the dessert falls short the last impression you'll have in your mind is that of an ordinary dish even though all the other dishes were extraordinary. It's the last stop to impress patrons and it's where you should never fall short. As Chef Ryan put the details into every bit Market to Table the dessert was no exception. Both desserts that I had the pleasure of trying were delectable and both happened to be gluten friendly. The flour-less chocolate cake was lavish and decadent; it was one of those desserts that tempt you into eating more and more knowing with each bite you shouldn't have another but that's exactly why you do. The larger than life macaron dessert was a show stopper filled with delightful vanilla bean ice cream and finished with fresh raspberries
The immeasurable flavors and flawless plating really set Market to Table apart from the rest. Make sure to visit soon at 146 West Plant Street, Winter Garden, FL
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