Market Broiler Debuts Fresh New Concept MB Grille in Torrance!!
Delight in new Dock-to-Dish Menu of Sustainable Seafood this Summer
Market Broiler restaurants across California are kicking off summer with an all-new menu of sustainable seafood, seasonal craft cocktails, and sommelier-selected wines. The nearly 35-year-old restaurant group continues to innovate with its newest concept MB Grille and a summertime menu of Dock-to-Dish offerings, while setting the standard for comfortable excellence with its signature ‘Polished Casual’ service model.
In 1989, Founder and CEO Rodney K. Couch opened his first Market Broiler restaurant in Riverside, California. Inspired by California’s famed seafood markets, Couch founded Market Broiler with a mission of making fresh, sustainable seafood an approachable experience for all. A steady expansion has led him to open six additional restaurants with locations in Ontario, Huntington Beach, Orange, Simi Valley, Fremont, and most recently, Torrance. The Torrance location debuted as the group’s newest concept, MB Grille offering guests a glimpse into the restaurant group’s future with its modern design and innovative new menus.
Designed by the award-winning Hatch Design Group, the Torrance location boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Mall. Upon entering guests are enticed by the on-site fish market, featuring fresh seafood, including wild Atlantic Salmon, Chilean Seabass, Alaskan King Crab legs, mussels, clams, and oysters. With high-vaulted ceilings and exposed steel trusses, the open-air concept brings the outside in through a large window at the front of the space, as well as through an indoor-outdoor bar with seating for 22. Anchoring the dining room, is a large full-view expo window, allowing guests to view the action within the kitchen. Lastly, the main dining room seamlessly flows into the bar area where high-top tables boast a hand-painted hexagonal design and plush barstool seating which create an exciting interaction between the dining room and bar.
“While it may be our newest location, our MB Grille in Torrance sets the stage for the future of Market Broiler concepts,” comments founder Rodney K. Couch. “We want to continue to evolve with our guests, many of whom have been coming for more than 30 years, by offering a convivial destination that welcomes and embraces the next generation of diners.”
Now available at all locations, the new summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa unveils a new summer menu featuring shareable starters including:
–a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree;
-Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and
— Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil.
–Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf;
–and sustainably caught Harpooned Swordfish hand-caught in local waters.
For those looking for snacks before dinner…
As part of a company-wide sustainable seafood program, Market Broiler has partnered with “Seafood for the Future,” a renowned organization dedicated to promoting sustainable seafood practices. In a recent evaluation, “Seafood for the Future” has given its stamp of approval to over 20 seafood dishes on Market Broiler’s menu, showcasing the restaurant’s dedication to protecting our oceans and commitment to health-conscious cuisine.
To complement the new menu are a selection of summertime craft cocktails. Guests can sip on Market Broiler’s signature libations and experience new additions including:
–Island Smoke which masterfully blends smoky mezcal and robust bourbon with refreshing pineapple and lemon juices.
Aged in-house, the Barrel Manhattan offers a simple-yet-bold riff on a bourbon classic while
–vodka-based Farmer’s Daughter plays up the flavors of summer with fresh strawberries and basil.
In-house Sommelier Emma Lyall has added two summertime sips to her wine list including a Viognier and Chenin Blanc blend by Rosenblum and Austin Hope’s elegant Cabernet.
Market Broiler has seven locations throughout California with restaurants in Torrance, Ontario, Huntington Beach, Simi Valley, Riverside, Orange, and Fremont. For more information about locations, new menus, and its sustainable seafood program, connect with Market Broiler Instagram at @marketbroiler or visit www.marketbroiler.com.
About Market Broiler
Inspired by the famed California seafood markets of the 1950s, Market Broiler offers guests an elevated and approachable full-service dining experience rooted in sustainable seafood. Founded in 1989 by Rodney K. Couch, the menu Market Broiler focuses on sustainable seafood, humanely raised poultry and meats, and seasonal California-grown produce. Market Broiler has seven locations across California including Riverside, Ontario, Huntington Beach, Orange, Fremont, Simi Valley, and Torrance.
Stevie Wilson
LA-Story.com
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