About MARKET by Jean-Georges
Experience an internationally renowned chef’s cuisine at Vancouver’ MARKET by Jean-Georges
Located on the third floor of the luxurious Shangri-La Hotel, MARKET by Jean-Georges shines as a fine example of approachable upscale dining in a contemporary and elegant setting.
MARKET epitomizes Vancouver’s thriving restaurant scene with a menu fashioned by internationally acclaimed three-star Michelin chef Jean-Georges Vongerichten. His finely tuned dishes are rooted in classic French cooking, with a focus on international flavours inspired by his time spent travelling through Asia. The culinary team in Vancouver is committed to working with local producers to deliver a top notch product that honours the restaurant’s namesake, and gives local Vancouver residents and visitors a truly world class experience.
“MARKET offers the quality one expects of a fine dining establishment, but on a more approachable level,” says restaurant manager Brittany Anderson, who oversees MARKET’s four modern yet distinctly unique spaces: an elegant dining room, modern bar, seasonal terrace and three private dining spaces. “Guests also have the luxury of choice; whether it’s the two or three-course Express Lunch that rotates weekly, the five-course Rooted in Nature dinner tasting menu that’s created monthly, or the seasonal à la carte menu, there’s a variety of options to suit our guests’ needs, from business lunches to special occasions.”
And to complement any course, MARKET’s spectacular wine collection has been carefully composed of the finest of B.C. grapes, as well as some of the world’s foremost labels.
THE VANCOUVER SUN – Mia Stainsby | It’s been too long since I’ve visited New York… So it was really nice of New York to come and visit me. Market at Shangri-La in Vancouver borrowed chef Anthony Ricco from New York’s Spice Market to bring some of his food here. Both restaurants are operated by Jean-Georges Vongerichten, whose name is spoken in reverential tones even in that jaded city.
We shared four à la carte dishes, plus a dessert. Shaved tuna with chili tapioca, Asian pear and lime ($14) was, if I may speak in rhyme, sublime: Petals of sashimi-grade tuna and a quenelle of tuna broth sorbet were served over a coconut kaffir lime broth. Vietnamese chicken curry ($22) featured half a chicken chopped into eight pieces in a beautiful coconut curry broth; fresh cut herbs
rained down upon it…
Ricco says he was impressed by the passionate, hard-working crew at Market. By his reckoning, this generation of New York chefs are getting a little too soft.
In Vancouver, Market impressed me once again, with casual but impeccable service. Case in point: a server saw us switching dishes and swooped in with the proper cutlery for each of us. The congenial professionalism is just right.