Owner John Owen has hired a new chef at his Rocky River restaurant Market (1137 Linda St., 440-799-4292), which opened almost exactly one year ago.
Chef Jon Frommeyer has replaced opening chef Rob Geul.
“We weren’t getting it right in my opinion,” says Owen. “There are a lot of good places to eat in this town. You gotta be on your game.”
Frommeyer, a graduate of New York’s French Culinary Institute, comes to Market from Tampa, Florida, were he worked at Sidebern’s. He is a native Clevelander who, like his predecessor Geul, worked at Rocco Whalen’s Fahrenheit.
To improve the quality of the food, the menu was trimmed down, and all canned, boxed and bagged products have been banished from the kitchen. The focus now, says Frommeyer, is on fresh, seasonal, approachable fare.
New items include an Ohio pork chop with polenta cake and spiced maple glaze; smoked chicken with fontina ravioli; and a scallop kebab with Moroccan couscous. Some popular items have been ditched, notes the chef, such as the pretzel pickles.
“We added arancini, which are deep-fried cheesy risotto balls,” he says. “So basically, those are the new pretzel pickles.”
This article appears in Aug 31 – Sep 6, 2011.
