Nearly a decade ago, the men behind Market Tavern met, appropriately, at one of San Francisco’s most iconic restaurants; today, Chef Nicholas DiArenzo and restaurateur Phillip Wong infuse San Joaquin with local, farm fresh food at their innovative Stockton location.
Nicholas DiArenzo was Chef de Cuisine at Moose’s, a San Francisco hot spot Phil later came to own. After years of friendship and opportunity abroad at a Michelin 3 star restaurant in the Basque country, it only seemed natural to join forces and open a location all their own. With hopes of bringing Stockton some of the Bay Area’s sensibility, they signed a lease at Lincoln Center and Market Tavern construction began in 2012. On November 9th, 2013, their dream restaurant opened, filling a void within San Joaquin’s eateries. As Nick puts it, “The Stockton community long deserved a restaurant like this.”
“Phil and I had the same vision,” explains Chef DiArenzo, “a restaurant that showcased the many farms of the Stockton area and served quality, organic and sustainable meats, fish, and vegetables.”
With fifteen years of experience, Chef DiArenzo says farm fresh cooking is the only way he knows. “It’s great being here in San Joaquin,” he says, “Even after working in San Francisco for such a long time, I was rarely acquainted with my producers and farmers,” he says. The community connection San Joaquin possesses allows Nick to work closely with those who supply him his produce, like Golden Bear Ranch, Bozzano Olive Oil, Lucero Farms, Delta Blue Band Scarlata Farms in Tracy. Even customers contribute, bringing Nick and Phil fresh Meyer lemons and persimmons from their backyard. “We love working locally with people. That’s what makes my cooking good, and my job easy.”
In addition to the creative, signature dishes of Chef DiArenzo, the team took it a step further, introducing both a market and tavern featuring craft beers and a modern take on classic cocktails made of freshly squeezed juices and in-house infused liquors.
“The market was a natural extension of the restaurant,” explains Nick, “We have an outlet in which to offer the freshest product around and the market itself truly serves the community. You can run in and get something healthy at a reasonable price, whether you’re in a hurry, grabbing lunch or bringing something of quality home to the family.”
The Market offers free-range premium meats, local wines, beer, cheeses, olive oil and produce like asparagus, heirloom tomatoes, and much more. The grab-and-go option includes salads and sandwiches, their house-made desserts and other dishes perfect for those on the go looking for a healthy alternative to fast food.
The personality found in Market Tavern lies in its many functions, as Nick explains. “I want the restaurant to be exactly what each individual is looking for.” With a diverse menu offering everything from premium steaks to wood-oven pizzas, Market Tavern is a place for all ages and demographics looking for honest food and honest cooking, anytime, day or night.
Their Margarita Pizza is made with a sourdough starter, inherited from Market Tavern’s Chef de Cuisine Matt Block’s many years in the kitchen. The three-day process pulls natural yeast from the air, creating tons of character and a unique taste. The thin crust pizza is baked in a wood oven, topped with fresh local tomatoes, mozzarella and drizzled with local olive oil. Another must-try item, perfect for lunch or dinner, is the beet salad featuring goat yogurt, snap peas, toasted walnuts, honey and whipped goat cheese.
Their premium meats are displayed creatively through entrée dishes like the Kurobuta Pork Chop, a well-marveled Japanese style pork chop served with Brussels sprouts, bacon, Anson Mills white corn polenta, apples and maple syrup. Meat lovers unite over the Painted Hills Skirt Steak, marinated for 24 hours and grilled over a wood fire grill; served with roasted garlic butter, horseradish mash and sautéed greens.
All other palates are catered too, with fresh fish of the day, classic Italian dishes with a twist, soups salads and sandwiches, and a starter menu sure to satisfy before your meal even arrives.
“First and foremost, we prepare everything from scratch,” Nick says, “Every day we source the best possible ingredients and present them in an affordable manor, and everything we have here, we have for a reason.”
For More Information:
Market Tavern
236 Lincoln Center, Stockton
(209) 932-8001