Hi from the Market Place!

We at the Market Place Restaurant would like to invite you to come and spend the evening with us.  As the kale grows abundant and the arugula florishes, we are scouting out the freshest of all seasonal products.  We know that the farm-fresh ingredients and family-run business is enough to satisfy even the coldest of winter nights, but in case you wanted a little extra warmth in your lives, we have decided to offer you two different avenues of temptation.  Let us wine and dine you through our locally grown “Wall Street Recession Special”.  Just because times are tight, doesn’t mean that we shouldn’t be able to enjoy a fine meal.  Let Chef William Dissen delight your palate with the same precision and delivery that he offered at the esteemed Greenbrier Resort.  Let our staff carry away your worries and treat you to the night out that you deserve.

The first option in the “Wall Street Recession Special” is our Prix Fixe menu.  Using ingredients which are sourced no further than one-hundered miles away, our Chef and highly-trained staff are pleased to offer the choice of an organic mixed greens salad or “faux” French onion soup, choice of three different hand-picked entrees, and a choice of two decadent desserts.  This three-course master piece will be at a set price of $35 per person.

Our second option is for those that wish to enjoy the excitement of pairing that perfect bottle of wine with any of our constantly new and updated menu items.  Tuesday through Thursday we are offering a 50% discount on one entree per table with the purchase of a bottle of wine.  Both of these specials will be available throughout the winter months.

Our winter schedule sees our evenings begin at 5:30, while being closed on Sunday and Monday.  We encourage you to come and enjoy the sophisticated, yet relaxed atmosphere that our restaurant provides.  As our ownership has changed, our sights are broadening.  We look forward to adding to Asheville’s already exciting nightlife with later hours and events such as showcasing some of our favorite local musicians.

Check us out at www.marketplace-restaurant.com or call for a reservation at (828) 252-4162.
All our very best,

The Staff at the Market Place Restaurant

Plan your Holiday Event at The Market Place

When planning your special holiday event, we invite you to join us at The Market Place.

The success of your celebration is as important to us as it is to you. We can customize the menu to meet the specific needs of your gathering. Our kitchen is an a la carte facility and we treat special event functions with the same care we provide our individual guests.

We’re happy to provide you and your Holiday Party with the following customized options:

• Guest Reception
• Canapé assortment
• Appetizer Medley
• Split Entrees
• Vegetarian Selections

Contact us today and let us help make your holiday party a success that your collegues, family and friends will always remember.

Holiday Menu

Current menu selections include:
seared sea scallops • pecan fried goat brie • bourbon glazed beef short ribs • sunburst farms trout • wood grilled yellowfin tuna • pekin duck breast • wood grilled ribeye • wood grilled rack of lamb • local chevre & mushroom ravioli • niman ranch pork “osso buco” • banana rum napoleon • chocolate almond brownie cake • gingerbread pudding with maple whip cream

About Executive Chef and Owner William S. Dissen

The Market Place’s new owner, William Stark Dissen, is from a family whose heritage includes the Stark Nursery of West Virginia, creator of the world famous apple “Stark Delicious”.  He chose The Market Place because of its dedication to quality, its long term standing in the community, and the tremendous opportunity for growth this area provides.  His own passions mirror those of long-time owner Mark Rosenstein’s – basing his culinary ideas on the concept of farm to table.

“Carrying on the legacy of The Market Place is an honor for me.  Mark has cultivated an innovative, culinary culture in Western North Carolina that supports local and sustainable agriculture. I’m excited to combine my culinary experience with the heritage of The Market Place. I look forward to working with our local farmers, who provide the mountain cultivated produce that adds to the explosive flavors of our food.”

William’s culinary career includes a degree from The Culinary Institue of America and training at the famed Greenbrier Resort in White Sulphur Springs, West Virginia.  Additionally he holds a master’s degree in Hotel, Restaurant and Tourism Management from the University of South Carolina.