Restaurant News

Market Street Kitchen at DC Ranch Names New Chef

When Market Street Kitchen opened in 2012, the owners tapped two of the Valley's best known and well-loved chefs to helm the kitchen: James Beard Award-winner Robert McGrath as executive chef and Matt Taylor as chef du cuisine. It seemed like the prefect recipe for success until, less than a year later, McGrath stepped down to a consulting role, at which time Taylor took a leading role. Then, earlier this year, he too left the restaurant to join the team at Gertrude's at the Desert Botanical Garden.

Now, more than six months later, the restaurant is ready to announce the name of its new chef. Market Street Kitchen will now be in the hands of chef Emilio Badalamenti.

See also: Blue Hound Kitchen & Cocktails Hires Sean Currid as New Executive Chef

Most recently, Badalamenti was executive chef at Stone and Vine, an Italian restaurant located 9343 E. Shea Boulevard. Badalamenti's resume also includes time at The Mercer Kitchen, Jean-Georges Vongerichten's restaurant in the Mercer Hotel in New York.

Under the new chef, Market Street Kitchen will continue to offer dishes such as Wood-Fired Rotisserie Chicken, Duck, Prime Rib, and fresh seafood. New items will include Dr. Pepper braised short ribs, baby back pork ribs, and signature pastas.

Weekly specials will include happy hour and bar menus, Rotisserie Whole Beast Wednesday, Prime Rib Friday and Saturday, and Family Style Chicken and Ribs dinner every Sunday.

A new lunch menu will debut on Monday, October 6. Look for sandwiches and salads featuring ingredients from the wood-fired rotisserie.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Saria
Contact: Lauren Saria