New Jersey Shore - Market in the Middle

The Asbury Park restaurant scene has a new arrival (June 2006). Filled with fresh ideas that make standard dishes outstanding choices, the sidewalk seating opens to a bar, restaurant and exotic market, thus the name "Market in the Middle".

Have you ever had fried olives? Presented in a martini glass and garnished with young bean sprouts, the appetizer is a one of a kind delight. If you’re in a small group, try the Mediterranean platter. Sharing is encouraged and come to think of it maybe we should suggest you get your own. Although the portion was more than ample, there was a bit of a fight over the last hummus with pita chip.

Let me start with the lamb dish. Keep in mind my statement about standard dishes that aren’t standard. Australian grilled double chop & Australian Osso Buco over Truffle Risotto with Lamb Au Jus. When was the last time you saw that on a menu?

The Oshin Tuna is sushi grade Sesame crusted Yellow Fin Tuna, Pan seared and topped with Marilyn’s (Owner,Chief) Signature Labrador Teriyaki Glaze, pickled ginger and lime over Wasabi mashed potatoes. Certainly one of the best tasting tuna dishes this poor writer has eaten in some time.

The Prosciutto wrapped monk fish maintained its delicate flavor and moist flaky texture while hinting of the Italian ham spices. Served Provencal style with leeks, artichoke hearts, tomato and asparagus, there was no remnant of the dish left on my plate.

Another signature dish is the Tikka red curry, a mix of sautéed shrimp in ginger curry broth (not over powering as you might imagine), spring vegetables over rice noodles brought to you by a very talented chief.

The wine list contains a variety of recognizable labels at modest prices. The Chilean merlot was so good we stopped by the market side of this great restaurant to purchase a couple of bottles.

Our waiter, Josh was professional, attentive and certainly knew the menu inside out. His recommendations were spot on. Keep this spot in mind for parties of up to one hundred. Catering parties is easier when you can pull a wide variety of exotic foods from your shelf as the need for ingredients occurs.