LifestyleRestaurants

Market Bistro

Al Bellas and Jayne Horner of Garden City

Al Bellas and Jayne Horner of Garden City chat while they wait for their order at the newly opened restaurant Market Bistro in Jericho. (Dec. 28, 2011) Photo Credit: Agaton Strom


This relaxed, friendly restaurant is an offspring of West End Cafe in Carle Place. Bill Holden, executive chef-owner of West End, and his son, Chris Holden, who worked at db Bistro Moderne in Manhattan, run the kitchen here. Adam Acerra, also a West Ender, is part maitre d', part sommelier.

Here, the look is country-meets-city, a little lower Manhattan by way of the North Fork. Once inside, you definitely won't think you're headed for dinner in a shopping center with windows on the parking lot. And it's unlikely you'll have any recollection that this address once housed the pan Asian-vegetarian Green Melody. --Peter M. Gianotti

Eric Himelfarb from Washington (state) sits underneath a
Photo Credit: Agaton Strom

Eric Himelfarb from Washington (state) sits underneath a blackboard at one of the long tables at the newly opened restaurant Market Bistro in Jericho. (Dec. 28, 2011.)

Market Bistro in Jericho (December 28, 2011.)
Photo Credit: Agaton Strom

Market Bistro in Jericho (December 28, 2011.)

Chef Mike Tyler (left) and Christopher Holden work
Photo Credit: Photo by Agaton Strom

Chef Mike Tyler (left) and Christopher Holden work in the kitchen at the newly opened restaurant Market Bistro in Jericho. (December 28, 2011)

Al Bellas and Jayne Horner of Garden City
Photo Credit: Agaton Strom

Al Bellas and Jayne Horner of Garden City chat while they wait for their order at the newly opened restaurant Market Bistro in Jericho. (Dec. 28, 2011)

Roast pork is served with spinach, Macoun apples
Photo Credit: Agaton Strom

Roast pork is served with spinach, Macoun apples and potatoes at the newly opened restaurant Market Bistro in Jericho. (Dec. 28, 2011)

Blue crab claw salad is served with avocado
Photo Credit: Photo by Agaton Strom

Blue crab claw salad is served with avocado and scallion at the newly opened restaurant Market Bistro in Jericho. (December 28, 2011)

A classic coq au vin, made with cippolini
Photo Credit: Photo by Agaton Strom

A classic coq au vin, made with cippolini onions and red wine jus is served at the newly opened restaurant Market Bistro in Jericho. (December 28, 2011)

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