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  • Writer's pictureDiana Brandt

New Culinary Concept in CenPho

Local Chefs Jennifer Russo and David Duarte have a new joint venture—and it kicks off on Feb. 24. These two decorated chefs have come together to create a unique “space share” at The Market Restaurant + Bar at 3603 East Indian School Road.

Russo and Duarte will share the restaurant space with two distinctly different restaurants on varying nights.

Russo’s “The Market Restaurant + Bar” will continue to serve the brunch, lunch and dinner menu her clientele knows and loves. The Market will be open:

Sundays from 9:00 a.m. – 3:00 p.m. for brunch

Wednesdays, Thursdays and Fridays from 11:00 a.m. – 10:00 p.m. for lunch and dinner

Saturday from 9:00 a.m.-3:00 p.m. for brunch and the first and third Saturday of every month for dinner from 5:00 p.m. – 10:00 p.m.

Duarte’s new concept, “Finestre Modern Gastronomy” inside The Market will serve dinner only Sunday, Monday, Tuesday and the second and fourthSaturday of each month from 5:00 p.m.- 10:00 p.m. Duarte’s menu will change seasonally and will be five, seven or nine courses, paired with wine (or without) and prices will vary from $60-$225 per person based on number of courses and wine pairing option.

“It’s truly my honor to share the space at The Market with David. He’s a culinary genius and will offer a stellar menu that is sure to wow guests,” said Russo.

To celebrate this new concept, Russo and Duarte have created a “Culinary Commencement” Dinner on Feb. 24 at 6:30pm. (Menu and details below)

Culinary Commencement Dinner

Saturday, February 24th, 2018


Chef Jennifer Russo of The Market by Jennifer’s

Chef David Duarte of Finestre – Modern Gastronomy


Their Restaurant to Celebrate “Space Sharing”

Amuse Bouche

Oysters & Pearls

Oyster on half shell with champagne pearl

farm fresh crème fresh and fried chiffonade of oyster leaf


Smoked Duck Salad with Sous Vide Quail Egg

Mixed local greens with smoked duck breast

topped with sous vide of quail egg

finished with strawberry vinaigrette


Ruby & Yellow Beets

Ruby beets sous vide with red wine paired yellow beets sous vide in chardonnay

served with goat cheese quark, honeycomb piece, chervil sprigs

and extra virgin olive oil


Mint & Lime Brined Sea Bass Ceviche

Sea bass brined in lime, mint and pinch of ghost pepper

With mint leave gremolata, dehydrated lime and house made chippas


Saffron Beef Wagyu Ravioli

Satsuma A5 Japanese Wagyu beef

and crimson saffron threads in freshly made ravioli pasta

With mushroom brodo and Parmesan foam


Crème Brulee Cake

Waygu fat vanilla cake with Madagascar vanilla crème brulee

With Chef’s spun sugar crisp

Reservations and more information is available at 3603 E. Indian School Rd., Ste. A

Phoenix. RSVP 602-626-5050 or at

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