Market Street in Rhinebeck serves wood-fired Neapolitan pizza and white marble bar. Kale salad has been on the menu since the start.
Gianni Scappin opened Market St. in 2012 with partner Luciano Valdivia, taking over a space that used to house a Chinese restaurant called Mill House Panda and rebuilding it around a wood-burning brick oven and a long white marble bar. Scappin had already made his name at Gigi Trattoria down the street and would go on to open Cucina in Woodstock; this is the version of his cooking built around live fire.
The oven turns out Neapolitan-style pizzas, the fig pizza especially, alongside housemade pasta and risotto that change with the season. Crispy cod and a kale salad have stayed on the menu long enough to count as house standards, and the small-plates section (arancini, roasted vegetables, a rotating cheese and salumi board) works as a full meal if you'd rather graze than commit to an entree.
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