Marche in Sherman Oaks where every dish hits the target.
Richard (my husband) started with the Zuckerman farms asparagus topped with a sunny side up egg, Reggiano, lemon and brown butter, a signature plate by in-house chef, Gary Menes. Richard raved about it.
I opted for the perfectly fresh salad with apples, pecans and buttermilk vinaigrette, which was also outstanding.
We also shared a plate of pig candy (Applewood smoked bacon, brown sugar,spices wrapped in balls), didn’t get a photo, too busy nibbling on these tasty treats.
For our entrée we went with the halibut, which turned out to be a good choice. We both love this flaky, white fish, and it was about as perfectly prepared as a chef can do (we are very fussy about our halibut).
Andre Guerrero, chef, restaurateur, carved Marche out of his former Max Restaurant, and hired Menes to run the kitchen. Good choice, Andre. In case you don’t know, Andre is also a chef, and a very creative one, who also operates the quirky, gourmet fast food spot, Oinkster in Eagle Rock, Senor Fred’s in Sherman Oaks, and BoHo in Hollywood (see below for that review).
Marche sits in a warm room under a lattice warm ceiling. There’s a small, enclosed patio with three tables, a little bar in the back, great service and what appears a devout neighborhood clientele.
Menes changes the menu frequently, but there always something for every taste from vegan to fois gras and steak. There’s a full menu on the web site. The pastry chef, Jan Purdy, by the way, is a master of deserts, known for her light, New York-style cheesecake, which to my disappointment, wasn’t on the menu last night. The waiter said she likes to serve it in cooler weather. I say anytime’s the right time for a good NY cheesecake. We did sample her dark chocolate and peanutbutter candies and they were outrageous: 
Chef Bio:
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Chef Menes was formerly chef and partner of Palate Food + Wine . He’s adeptly introduced a contemporary American/French style cuisine. served in small plates conducive of tasting and sampling. Kind of soulful seasonal cuisine. Gary Menes has gained industry recognition for his work in some of California’s finest dining establishments. Menes began his training at Patina Restaurant in 1995, studying under Joachim Splichal, brings with him a skillful attention to detail. With a colorful assortment of training grounds where he worked to perfect his craft including, working with Thomas Keller at the French Laundry and joined Sylvain Portay at the Dining Room Ritz Carlton in San Francisco. “My cooking is based on seasonal ingredients cooked with respect and integrity, utilizing up to date techniques but firmly ground in tradition states Menes. I like to think that I cook food that is soulful but plated up simply and beautiful, that satisfies my sense of aesthetic and flavor.”Marche is located at 13355 Ventura Blvd., Sherman Oaks, 818-784-2915, www.marche-la.com. |
Here’s an old review of BoHo:
We dined at BoHo–a Bohemian Hollywood gastropub created by Chef Andre Guerrero with a creative, perfectly executed menu, great location smack at the ArcLight Theater on Hollywood Blvd. If you like pizza and innovative plates, you’ll love the food–served in two handsome, quirkly decorated rooms oozing with ambiance.
It’s young but comfortable for all ages, fun and moderately–priced.
Chef Guerreo is also responsible for Max, Oinkster, and Senor Fred in the San Fernando Valley.
