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.
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