Bart Black has worked in a number of high-end hotels and country clubs in Houston.[/caption]
Bart and Rachele Black opened Black's Market Table in August to give the community a place to find rustic new American dishes made with fresh ingredients, many sourced from nearby farms.
"It's food that we like to eat," said Bart, who serves as executive chef. "It's simple food that's cooked at a higher level using 100 percent fresh ingredients that you can recognize."
The menu features hearty traditional dishes, such as chicken pot pie, salmon and chicken biscuits, but with distinctive twists and ingredients imagined by Bart.
"It's coined as 'rustic new American' because it's older dishes that [Bart] has made more current," Rachele said. "Shrimp and grits has been around for a long time, but he puts a more contemporary flair on it."
The Blacks also wanted a menu that was somewhat representative of Texas and the South.
"We talked about how there wasn't a place to go to bring guests from out of town that seemed representative, so that went into choosing menu items that are unique and familiar at the same time," Rachele said. "[Our menu has] more hearty and homestyle items, but with great flavors that maybe the average home cook can't replicate themselves."
Background
Bart got his start in the industry during his time at the Houstonian Hotel Club and Spa, where he worked under Chef Jim Mills.
"That's really where I established my culinary roots," he said.
Bart also worked at several high-end country clubs in the Greater Houston area, including the Redstone Golf Club where he cooked for the pros every year at the Shell Houston Open. He also served as executive chef at Minute Maid Park for the Houston Astros.
Working for several independently owned businesses gave Bart the chance to develop menus and run a kitchen—experience that came in handy when he opened Black's Market Table.
"We had the opportunity to write the book here," he said.
On the menu
All of the ingredients Bart uses at the restaurant are fresh, with many sourced from nearby farms.
"We grow all our chickens on Grant Road, just five miles away from the restaurant," Bart said. "The company is called Christian's Chickens."
In addition to the everyday menu, Black's Market Table offers a chalkboard menu as well with dishes changing daily based on which ingredients are fresh and in season.
Bart Black has worked in a number of high-end hotels and country clubs in Houston.[/caption]
Bart and Rachele Black opened Black's Market Table in August to give the community a place to find rustic new American dishes made with fresh ingredients, many sourced from nearby farms.
"It's food that we like to eat," said Bart, who serves as executive chef. "It's simple food that's cooked at a higher level using 100 percent fresh ingredients that you can recognize."
The menu features hearty traditional dishes, such as chicken pot pie, salmon and chicken biscuits, but with distinctive twists and ingredients imagined by Bart.
"It's coined as 'rustic new American' because it's older dishes that [Bart] has made more current," Rachele said. "Shrimp and grits has been around for a long time, but he puts a more contemporary flair on it."
The Blacks also wanted a menu that was somewhat representative of Texas and the South.
"We talked about how there wasn't a place to go to bring guests from out of town that seemed representative, so that went into choosing menu items that are unique and familiar at the same time," Rachele said. "[Our menu has] more hearty and homestyle items, but with great flavors that maybe the average home cook can't replicate themselves."
