Black Market

We believe the best neighborhood restaurants should be the place where you can enjoy fantastic food with eccentric beer, wine, and cocktail offerings. We opened on the East End of Massachusetts Avenue because our neighbors take food as seriously as we do, which makes it one of the most exciting food destinations in the city.

We serve comfort foods with a modern update. Our obsession with age old pickling and preservation methods often makes appearances in our carefully crafted dishes. We believe that good food shouldn't be overly complex and the atmosphere reflects that attitude. We'll welcome you in jeans or a suit. Don't have time for a meal? That's okay with us. Come on in after work to unwind with a pint.

Chef Micah Frank is the driving force behind Black Market. He has worked and learned from great chefs in the city and beyond, and was particularly influenced by the nose-to-tail cuisine of Fergus Henderson of St. John in London. "At Black Market, I try to keep the cuisine simple but perception-changing," says Frank. "Nothing goes to waste - thatÔÇÖs definitely my style, to utilize the whole vegetable or animal."

In the short time that Black Market has been open, Chef Frank has been twice-nominated for Food & Wine Magazine's Peoples' Best New Chef (Great Lakes Region), earned the praise of Mark Bittman of the New York Times, and even attracted the attention of the BBC in Great Britain. Chef Frank still spends all day in the kitchen. "I can't imagine doing anything else."