MarketBar opened at the Ferry Building Marketplace in 2003 and has had a steady following for its lunch, dinner, drinks, and weekend brunch offerings. Built on a seasonal menu of fresh fare from local farmers and purveyors, owner Doug Biederbeck said he is proud to announce the new weekday Breakfast Menu, which will launch on December 1. Breakfast will be served from 7:30-10:30 AM, Monday through Friday. Brunch will continue to be served Saturday and Sunday beginning at 9:00 AM.
Situated in the southwest corner of the Ferry Building, with spacious outdoor seating right on the Embarcadero, MarketBar has one of the best vantage points in the city. The clubby bar & grill style interior harkens back to the original days of the 1898 Ferry Building, and provides the perfect oasis for convivial relaxing and for easy communication over a business breakfast. Just steps from the Ferry Terminal, MarketBar is a convenient and comfortable rendezvous spot for tourists and commuters alike.
The new Breakfast Menu offers both a la carte and heartier selections. Simple fare includes local Saint Benoit Yogurt; housemade granola; pastries with housemade jam; and steelcut oatmeal from local purveyor Giusto’s. Hearty breakfasts are centered around organic eggs from RedHill Farms in Petaluma and artisan ham and sausages from a variety of local purveyors. There are sausages from Caggiano in Petaluma; dry cured applewood smoked bacon from Zoe’s in Sonoma County; pancetta from Paul Bertolli’s Fra’ Mani in Berkeley; and smoked ham made by Bay Area radio personality (A Matter of Taste) David Michael Cane in Oakland. Hobb’s smoked salmon in the East Bay uses Loch Duarte salmon.
Potatoes are from Little Organic Farm in Marin County, a renowned producer of a wide variety of potatoes. MarketBar serves Lavazza coffee, prized for its lighter, European-style roasting. MarketBar also makes its own organic Bloody Mary mix which is served with a custom blend of organic smoked chili salt.
For a full menu visit www.marketbar.com.