One Market

One Market Restaurant Review:

One Market serves as a sort of festive, highbrow gathering spot thanks (as its address suggests) to its keystone location at the tip of Market Street, across from the Ferry Building. The expansive room and separate bar attract travelers, executives and locals. Though the restaurant was founded in 1993 by chef Bradley Ogden, chef Mark Dommen has long held the reins in the exhibition kitchen (which features a chef’s table) and can be credited with prettying up the seasonal contemporary American menu with equal parts zest and accessible sophistication. Lush Tasmanian ocean trout mi cuit is layered around potato rosti and topped with a poached egg. Just-right pork tenderloin is neatly wrapped in bacon and served over dandelion persillade and salsify, while roasted Liberty Farms duck breast is accompanied by duck andouille sausage, hazelnut granola and chocolate. Guests looking for a light bite in the bar can choose from dishes such as savory cheese donuts with bacon aïoli and habanero cheddar. The wine list is hefty and features American wines only, with a short list by the glass. Deceptively whimsical desserts feature seasonal flavors straight from the farmers market nearby. Servers bustle and guide with panache. Private events are a specialty here.