Orange Blossom French Toast
Standridge's French toast is soaked in a batter flavored with Cognac and honey, then fried and spread with almond butter. It's run under a hot broiler, blistering the almond butter just a bit, then topped with a tart huckleberry sauce, a scoop of dense ricotta gelato, and a sprinkling of toasted almonds.
A traditional English dessert, Strandridge's version is a dense (but not heavy), not-too-sweet pudding, served warm. It's made with Anson Mills grits from South Carolina and flavored with warming spices such as ginger, cinnamon and cloves. The pudding is topped with a syrupy confit of kumquats and a dollop of vanilla whipped cream.
Pear and Almond Gallette
This item, newest to the menu, consists of a cornmeal crust with a rich almond filling, a layer of sautéed Bosc pears and a final layer of stunning red wine-poached pears.
Rounding out the dessert selection are two of Market Table's standard menu items. This dense chocolate terrine is flavored with hazelnuts. It's drizzled with caramel sauce and topped with crispy caramel popcorn. It's a play on salty-sweet that Standridge says is the restaurant's signature dessert.
Standridge calls this dessert "an American classic." It's made with a butter crust that's much like a cookie in flavor and texture, a recipe that the restaurant's former chef (and current partner) Mike Price learned from a neighbor in Florida. The filling is made with Honeycrisp apples, and slices get topped with dark caramel sauce and a scoop of sour cream gelato.
Market Table is situated at the corner of Carmine and Bedford Streets in the West Village, and huge windows along both sides of the restaurant flood the interior with sunlight during the day.