Hours of Operation:
Breakfast 6am-11am
Brunch 11am-2pm
Lunch 11am-4:30pm
Lounge 5pm-11am
Dinner 5pm-10pm
About Us
Markethouse
611 N Fairbanks Ct.
Chicago, IL 60611
(312) 224-2200
http://www.markethousechicago.com/
Open daily for breakfast, lunch and dinner, MARKETHOUSE boasts an original menu marrying Heartland basics with fresh, regional specialty ingredients from around the globe. Our 160-seat dining room and lounge features sophisticated design with natural woods, a bold earth-tone color palate and elements of nature that integrate the ambiance with the natural, hearty elements of artisanal cooking. Our lounge offers seating for 21 and a unique communal Harvest Table for 14 set amidst matching furnishings in a mix of muted greens, ochre, yellows and tans. A special bar menu is offered until midnight, along with an impressive global wine and beer list, and spirits including signature cocktails.
Executive Chef
Chicago-area native Scott Walton serves as the executive chef of MARKETHOUSE, bringing with him more than 15 years of culinary talent and management expertise. Gardening was what sparked Chef Scott Walton's interest in the culinary arts, so it is especially fitting that he now tends a large, rooftop garden above MARKETHOUSE in Chicago's busy Streeterville neighborhood. Throughout the spring and summer seasons, Walton and his team tend to the six massive cedar beds, planting up to 20 unique herbs and peppers, as well as a variety of heirloom tomatoes and lettuces that appear on the restaurants menu. In addition to the garden, Chef Walton makes several trips to the local farmers markets each weekfreshness is his motto.
A Chicagoland native, Walton began his professional culinary career at the Joliet College of Culinary Arts in Illinois and the Culinary Institute of America in Hyde Park, New York. In 1996, Walton was appointed executive sous chef at Magnums Prime Steakhouse in Lombard, IL until 2001, when he joined the Olympia Fields Country Club to serve as chef de cuisine. During his tenure there, Walton had the privilege of staffing the culinary team for the 2003 U.S. Open.
In 2005, Walton took the role of executive chef at Stoney Point Grill in Mokena, IL where he developing a loyal following with his seasonal and sustainable American menu. In 2007, he was brought on as a chef consultant by Chicagos highly-regarded Harry Carays Restaurant Group. In late 2008, he joined the Sheraton Chicago Hotel Towers as executive banquet chef, and in February 2009, Walton opened MARKETHOUSE as the executive chef.
In addition to a green thumb, Chef Walton has a strong rapport with numerous farmers throughout the Midwest, which allows him to source the freshest product for MARKETHOUSE’s hearty, flavorful dishes representative of Americas Heartland.
Walton is a member of the American Culinary Federation and Club Chefs of America, and resides near the restaurant in Streeterville with his wife.
Specializing in the use of regional, locally grown fare, Walton has created an award-winning dining experience at MARKETHOUSE with an original menu marrying Heartland basics with fresh, regional specialty ingredients from around the globe. The menus will change seasonally, offering traditional dishes created with innovative ingredients and cooking styles.
