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Market Tavern enters the competition for best taco venue

Another healthy contender has entered the competition for best area taco venue.

The patio was packed at Market Tavern and Draft Beer Bar in Rocky River recently for Taco Thursday. Patrons had the opportunity to choose from an array of $3 tacos, including Buffalo shrimp or chicken with shredded lettuce, Monterey Jack cheese and bleu cheese dressing. Other options were braised beef with corn salsa and Sriracha mayonnaise, barbecue chicken with pineapple salsa, sesame-crusted tuna with wasabi coleslaw, and black bean and fried sweet potato with cilantro cream. Personal favorites were the chorizo taco with queso fresco, corn salsa and salsa fuego, and blackened tilapia with fried onion straws and lime remoulade. A basket of chips and salsa was offered for $2, and specialty margaritas were priced at $7.

The regular summer seasonal menu is also available on Taco Thursday. Guests can start their meal with an appetizer of chorizo and Monterey Jack-stuffed wontons with sweet corn puree and Sriracha ($10) or house-made, pretzel-crusted pickle chips with French onion dip ($9). Fried Boursin cheese bites are panko-crusted and served with pesto mayonnaise ($9). Buffalo calamari is fried, tossed in Buffalo sauce and topped with shaved Parmesan and jalapenos ($12). Chicken paprikash soup is always on the menu, along with a soup du jour ($3 a cup).

Salads include a Southwest chicken cob with Cajun-spiced chicken and chipotle ranch dressing ($12), steak salad with bleu cheese crumbles and balsamic dressing ($14), and raspberry chicken with cranberries, walnuts, apples and grilled pita bread ($13). A lightly fried goat cheese cake is served over spring salad mix tossed with brown sugar and fresh thyme dressing, dried berries, sunflower seeds and carrots ($11).

Featured sandwiches are a rib-eye Philly ($14), New York deli corned beef Reuben ($12), chorizo burger with Monterey Jack cheese and avocado ($13) and homemade pulled pork with barbecue sauce and coleslaw ($11). The Cuban pork sandwich is topped with pulled pork, ham, Swiss cheese, spicy mustard and pickles and pressed in a hoagie roll ($11). A grilled veggie wrap consists of mushrooms, zucchini, peppers, hummus and corn salsa in a tomato flour tortilla ($10).

Seasonal entrees are pan-seared walleye with feta slaw ($25), grilled salmon and asparagus ($20) and sweet mojito-glazed scallops with spicy pineapple couscous ($24). New York strip steak is served with rosemary goat cheese roasted potatoes ($28), while grilled pork tenderloin is accompanied by fried mustard spaetzle and bourbon peach chutney ($18). A vegan entree of rice noodles is tossed with mushrooms, asparagus, grilled zucchini, roasted tomatoes and herb-infused oil ($18).

Market Tavern, 1137 Linda St., is open from 11:30 a.m. to midnight Monday through Thursday, until 1 a.m. on Friday and Saturday, and 10 a.m. to 10 p.m. Sunday. Brunch is available on Sunday from 10 a.m. to 3 p.m. The restaurant offers an extensive list of craft beers, wines by the bottle or glass, and specialty cocktails. There is a private party room. Phone 440-799-4292 for reservations. Major credit cards are accepted.

 

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