How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for the times

Chef-partner Brendan Collins shares how he created a British gastropub menu infused with California spirit.

Market Tavern opened in Los Angeles in August, delayed by the pandemic but bustling from day one. Listen as chef-partner Brendan Collins describes how he created a British gastropub menu infused with California spirit that lures customers, especially with his unique take on Sunday Roast—the U.K. tradition of enjoying roasted meat and hearty sides with friends and family on Sunday afternoons. The restaurant’s design is also a draw, with plenty of outdoor seating and one wall dedicated to a giant collage that pays homage to ‘60s and ‘70s rock ‘n’ roll.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Trend or fad? These restaurant currents could go either way

Reality Check: A number of ripples were evident in the business during the first half of the year. The question is, do they have staying power?


Starbucks' value offer is a bad idea

The Bottom Line: It’s not entirely clear that price is the reason Starbucks is losing traffic. If it isn’t, the company’s new value offer could backfire.


Struggling I Heart Mac and Cheese franchisees push back against their franchisor

Operators say most of them aren't making money and want a break on their royalties. But they also complain about receiving expired cheese from closed stores. "Don't send us moldy product."


More from our partners