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 - that’s definitely my style, to utilize the whole vegetable or animal."
Our wine director, Chris Coy, curates a wine list that focuses on terroir-driven wines that are balanced, well-crafted, and convey a sense of place rather than just an abundance of fruit. We believe that everyone can have an amazing experience with a bottle of wine under $50, so we seek out wonderful wines, but not necessarily the most familiar and comfortable choices. "We offer wines that we, as professionals, believe in and want to introduce our guests to, whether they are pairing with their dinner or not," says Coy. After all, a great wine is its own reward.