In a Q & A with Chef Jose Garces (A James Beard–nominee) by Chicagomag.com on July 19th, 2007, Chef Garces described Mercat as, "A 162-seat tapas restaurant. Tapas and a big plancha section. Grilled proteins. Grilled meats and fish, à la carte. The menu will be very unique to Chicago. Inspired by Barcelona and the Catalan region of Spain."
What a bright place to enjoy fresh, unique pasta dishes with friends, especially a summer day at 6pm when the sun is still creating a naturally gorgeous light through the big windows.
Higos Con Almendras bacon-wrapped figs stuffed with almonds
bacon wrapped dates (drizzled with cheese sauce tableside)
Arroz Negro Con Mariscos prawns, clams & mussels, with squid rice, calamari-linguini salad
Fideuà Negra baby squid in it's own ink, angel hair pasta & saffron aioli
Yum Yum Yum!! Although the aioli was slightly overwhelming after several bites (aioli (alhòli) comes from Provençal alh 'garlic' (<>òli 'oil' ), the intensely buttery-tasting flavor was divine. The squid ink created a humorous mess in our mouths, but added a sweet ocean-ish flavor to the pasta.
Mar I Muntanya I slow cooked shortribs & diver scallops, shaved parmesan artichokes
Mercat a la Planxa
638 S Michigan Ave, Chicago 60605
Btwn E Balbo Dr & E Harrison St
Breakfast Daily: 6:30am-11am
Lunch: Daily 11am-3pm
Fri-Sat: : 5pm-12am