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Market 17

Candace West
When Market 17 opened in 2010, the goal was to enter 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, it was one of the first restaurants in the area to tout such sourcing. If you're not dining in the dark (that's a thing here) with a surprise tasting menu, popular dishes range from the Market Vegetable Shakshuka (a pan fried free range farm eggs topped with tomato, zuchinni, eggplant, chickpeas, and crispy garlic on grilled naan) to the Whole Key West Pink Shrimp (served with a black bean puree, avocado mousse, crispy boniato, green beans, corn, and a pepper chimichurri). These days, executive chef Lauren DeShields is best known for her housemade charcuterie that rotates according to season. It includes offerings like pickled antelope hot dog, bacon cheddar chive sausage, and Thai red-curry salami. Dry-cured selections deliver a varied lineup of coppa, culatello, fiocco, and guanciale that can be paired with daily cheese selections sourced from states like Vermont, Georgia, and Wisconsin. Wash it all down with a pairing from the globetrotting wine list that includes some 30 wines by the glass, or check out one of the bar's trendy handcrafted cocktails.

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