By Lindsay Becker

If you peg hotel restaurants as lounges pushing cookie cutter food to the misguided tourist, Markethouse will make you think twice. Chef De'Ann Wellwerts created a menu of American classics like chopped salad, pot pie, and rotisserie chicken, but where other restaurants would phone in these staples, Markethouse uses locally sourced herbs and veggies that make these dishes fresh and vibrant. Baby arugula and a crispy cracker crust make the prosciutto and olive flatbread a surprisingly light way to kick things off. The chopped salad, which will soon feature produce from Markethouse's rooftop garden, boasts a creamy tarragon-mustard dressing that plays well off of cold, crisp romaine and slightly bitter radicchio. More seasonal produce can be found as the accompaniment to the Cedar Springs lamb, which includes both a perfectly cooked chop and slow braised shank. Cap it off with the restaurant's pitch-perfect rendition of bread pudding, served piping hot in its own mini cast iron cocotte—as any respectable bread pudding should be.

the crowd

An eclectic mix of businessmen and clients grabbing a casual drink in the lounge, local couples out for date night, and out-of-towners in the widest range of ages imaginable from the adjacent DoubleTree Hotel.

... on the side

herbivore, omnivore, locavore
Not only does Markethouse try to source their produce and meat from local farms and foragers like Odd Produce and Pat La Frieda meats, this summer they'll be getting hyper-local in their sourcing when the herbs and produce hanging in the windows and growing in their rooftop garden start to flourish. Tours of the garden are available upon request.

off the vine
If one of their signature cocktails doesn't strike your fancy, look to the reasonably priced selection of wines by the glass, which includes a tasty Malbec from an organic Argentinian farm.



Breakfast: Mon–Fri 6 AM–10 AM; Sat–Sun 7 AM–11 AM
Dinner: 4 PM–11 PM daily

price range

$11 (mac & cheese gratin) to $35 (grilled 12 oz New York strip)