Market Table

Market Table fits right in with the vibe of the West Village: It’s airy, comfortable, and chic. But the menu finds its inspiration from chef Mikey Price’s childhood on his family farm. With a love of creating simple dishes, he focuses on infusing as much flavor into each plate as possible. We love what he’s done with one of his seemingly straightforward sides, the Charred Corn Off the Cob. Chef Price first cuts the kernels off the cob before grilling them. That way each nub gets equal access to the heat and an equal share of the chili powder, Parmesan cheese, and freshly squeezed lime juice mixture that he tosses on top. The Parmesan doesn’t mask the corn, allowing the focal point of this seasonal dish to be the pile of blackened sweet corn.