First Look: Restaurant Marché
Chef Greg Atkinson and wife Betsy’s long-awaited restaurant opens March 17. Photo: Lucas Anderson
The interior colors and textures are inspired by an iPhone snap Greg Atkinson took while walking on the beach with Betsy. The wall color is based on the hue of dried seagrass, and the banquette upholstery riffs on the coral tones of seaweed, eelgrass, and kelp. Photo: Lucas Anderson
Bainbridge craftsman Steve Trick fashioned all the restaurant’s tables out of the same Oregon walnut tree, retaining some of the live edges and other characteristics of the wood. Photo: Lucas Anderson
The speckled concrete floors harken back to that beach walk, and craftsman Steve Trick’s cabinetry is filled with house-made seasonings and other items for sale. Photo: Lucas Anderson
The house-made products chef-owner Greg Atkinson uses to amplify flavors in his modern bistro dishes will be on sale at the restaurant. Here some fines herbs salt, used to season the fries at Restaurant Marché. Photo: Lucas Anderson
Oh, and of course, Atkinson’s cookbooks. Photo: Lucas Anderson
Adjacent to the dining room is a small but well-appointed bar area. Photo: Lucas Anderson
Atkinson is especially excited about having Walla Walla’s Proletariat Wine Company on tap: "I couldn’t afford to sell this wine by the glass if I had to buy it by the bottle." Photo: Lucas Anderson
Atkinson’s former Canlis colleague Shayn Bjornholm, now the man administering exams for the prestigious Court of Master Sommeliers, helped curate the wine offerings. Photo: Lucas Anderson
A zinc-topped counter provides additional seating and a chance to watch Atkinson and his crew in the kitchen. The restaurant’s two sous chefs were both Atkinson’s students at Seattle Culinary Academy at Seattle Central Community College before going on to work in prestigious restaurants like Capitol Hill’s Crush. Photo: Lucas Anderson
Atkinson in a rare still moment, seated in the entry of his new Restaurant Marché. Photo: Lucas Anderson
Prepping the green pea flan. Photo: Lucas Anderson
The finished product: green pea flan with pea vines and morel mushrooms. Photo: Lucas Anderson
The smaller-sized mixed shellfish platter, on the menu for $18. Photo: Lucas Anderson
Atkinson prepares a tray of gougeres for a pre-opening party. Photo: Lucas Anderson
