July 6, 2004 > Market Broiler
Market Broiler is a restaurant with a dual personality. There are actually two complimentary businesses under one roof - a neighborhood restaurant featuring a wide variety of entrees and a fresh fish market with unique selections. Market Broiler spokesperson, Steve Bladen, says, "We serve everything from Quesadilla to Sushi - a little bit of everything for everyone." Not content to rest on their laurels, he says that the Market Broiler menu is constantly under review and recipes are continually being improved. Chowders, sauces, and dressings are made from scratch and warm sourdough bread is served as a part of the meal.
The Fremont Market Broiler is the only Northern California representative of this small, successful chain of six restaurants, based in Southern California. Although the home office and other Market Broiler restaurants are distant, Manager Bob Towle is in close contact with the home office and often receives visits from management and Corporate Master Chef Robin Higa, an award-winning food magician that develops menus and recipes for Market Broiler Restaurants. Chef Higa recently swept a "Great Chefs" competition of the Inland Empire winning all three categories of "Best Appetizer," "Best EntrŽe" and "People's Choice." Steve says the Robin's influence will "take us up a notch" by developing innovative recipes with a Pacific Rim influence.
Quality and value are key components of the Market Broiler success story. Fresh fish and a wide variety of meat and pasta dishes provide choices for the entire family. A fresh fish dish can be accompanied on the table by a New York Steak, chicken fingers and Fettucini Alfredo.
The fish market receives "whole" and, after an inspection for quality, displayed in the market for sale. Fish are apportioned at the restaurant so there is less handling and the meat remains fresh. The fish menu in the restaurant changes daily subject to availability. Many of the fish are "farm raised" under carefully controlled environments that assures a healthy and consistent supply of popular fish items.
A mesquite grill provides enhanced flavor for many fish entrees. The grill is in full view as is the kitchen so diners can be assured of adherence to strict cleanliness and quality control standards. Not only is the fish fresh, but the meat selections as well. Steaks are bought whole and cut to the cut required. For instance, the whole tri-tip is purchased and cut to New York steaks.
This comfortable, family restaurant has been a fixture of the Fremont scene for many years and continues as a favorite lunch and dinner spot for families, banquets, business luncheons and shoppers for fresh fish to cook at home. Although the dŽcor and demeanor is casual, the staff is attentive and ready to serve those with a leisurely schedule and the busy executive with limited time. The small, but full bar is available to compliment meals. Market Broiler can handle parties of up to 110 people and is available for banquets.
A new service from the Market Broiler is their ability to work with large institutional accounts by providing a full range of services including on-site management of food preparation and service.
Come by Mowry East Shopping Center and see why Market Broiler remains one of the most popular restaurants in the Tri-Cities year after year!
39195 Farwell Drive
(Mowry East Shopping Center)