Markette
5-Course Euro Chic Meets Island Soul Tasting Event
Opened this past June in the heart of Chelsea, this modern European restaurant with a Caribbean influence has appeared on the Michelin Guide’s “Where to Eat in NYC” List and on Condé Nast Traveler’s List of “Best Restaurants in NYC.” London-born Co-Chef/Owner India Doris has over 18 years of experience in renowned international restaurants. After relocating to New York to work at the NoMad Hotel, she then managed the restaurants of the celebrated chef, the late James Kent, at his Michelin-Starred Crown Shy and 2-Michelin-Starred SAGA. At Markette, her menu reflects her Caribbean heritage with dishes like rock shrimp linguine with Scotch bonnet, braised oxtail gratin, peri peri chicken, grilled lamb with curried lentils, and lush desserts like blood orange cheesecake and stracciatella ice cream. It’s all served up in a beautiful environment with burnt orange banquettes, Murano glass chandeliers, and hand-painted murals. “The chef draws from her London/Jamaican roots to push familiar food into deeper territories of flavor and texture,” says Infatuation, so we are excited to visit here and to chat with Chef Davis about her food ideas. We hope you’ll be able to join us!
About the Host:
India Doris
Co-Chef/Owner
Originally from London, Chef India Doris began her culinary career in the pastry department as a commis, quickly advancing to Chef de Partie on the savory side. After training across the globe and gaining extensive experience in London at establishments like Bibendum and La Trompette, she relocated to NYC to work at the NoMad Hotel under Daniel Humm and Will Guidara. She previously honed her craft at Michelin-Starred Crown Shy and 2-Michelin-Starred SAGA.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Peanut & Tree Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Salt Cod Fritters
scotch bonnet aioli, lime
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Bibb Salad
sour cream & onion, everything crumble
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Oxtail Rigatoni
cheddar, herb crumble
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Pan-Seared Dorade
plantain, swiss chard, scallion chermoula
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Blood Orange Cheesecake
oat cookie crust, sauternes, olive oil
Markette
326 7th Ave, Lower Level
New York, NY 10001
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Markette will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Cod in Course 1, Oxtail in Course 3 and Dorade in Course 4. Substitutions will be provided.
- Pescatarians: There is Oxtail in Course 3. Substitutions will be provided.
- Gluten: There is Gluten in Course 1. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 3, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 2, Course 3, Course 5. Substitutions will be provided
• Yogurt: Yogurt is in Course 2. Substitutions will be provided - Shellfish: This menu is shellfish-free.
- Fish: There is Cod in Course 1. Substitutions will be provided.
- Eggs: There are Eggs in Course 3, Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums: There is Scallion (Cooked) in Course 1, Chive, Garlic (Cooked) and Shallot (Cooked) in Course 2, Scallion (Cooked), Garlic (Cooked) and Onion (Cooked) in Course 3 and Garlic (Cooked) and Scallion in Course 4. Substitutions will be provided.
- Mushrooms: There is Maitake (Hen of the Woods) in Course 3. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
