Market and Moss serves contemporary American cuisine using the best seasonal ingredients we can find from local farmers, fishers, and purveyors, in addition to seasonal cocktails and wine. We think of Market and Moss as more than just a destination for food and drink — it’s a place to refresh, connect, and experience our community. We exist to create memorable experiences and will always do our best to bring you joy.
Exec Chef bio: Market and Moss Executive Chef Saca Monk has cooked in kitchens across the country – from San Diego, CA to Boulder, CO to Nashville, TN, gaining not only broad regional and technical experience, but also an appreciation for how food impacts both individuals and cultures. They are committed to sourcing locally, operating sustainably, and contributing to the progress of contemporary American cuisine, particularly in the South.
cilantro-lime yogurt. muhammara. pomegranate. goat cheese. pepitas. mint
cardamom-spiced pecans. feta. pickled red onion. fennel. smoked onion & pear vinaigrette
saffron tomato broth. confit garlic. scallion. cilantro. grilled baguette or
twelve hour braised beef. puff pastry. truffled mornay. sweet peppers. onion jam or
roma & marinated cherry tomato. basil pistou. shallot. confit garlic. lemon zest
chocolate sauce or