Rick Hackett was the opening chef at MarketBar. Here, he established the first restaurant in the Ferry Building Marketplace to offer farm-to-table cuisine based on the array of world-class provisions from the CUESA Saturday Farmers Market and the greater Bay Area food universe.
Now returning to MarketBar, Rick will continue their approach since they opened—making discerning sourcing decisions, concentrating on sustainable products, and seeking out the finest examples of the bounty.
From his earliest days at Chez Panisse in Berkeley and continuing throughout his career, Rick has had a love of seafood, and will offer here an ever-changing menu of local fish and shellfish, both raw and cooked, in addition to meats from outstanding local purveyors and vegetables and fruits sourced from the market.
We are all so happy to welcome him back.