BY TODD ENGLISH
AMERICAN MARKET BY TODD ENGLISH
American Market by Todd English is a culinary journey through the diverse and vibrant mosaic of American food culture. Conceptualized by award-winning Chef Todd English, this immersive destination honors the rich, multicultural roots of the nation’s gastronomy while offering guests a modern, dynamic space to eat, shop, learn, and relax. Much more than a restaurant, the American Market is a celebration—a living, breathing homage to the people, ingredients, and stories that have shaped America’s culinary heritage
CULINARY CONCEPT
At its core, the American Market is a gastronomic tapestry—woven with threads of tradition, innovation, and local pride. Guests explore a wide array of culinary pavilions including a bakery, butcher, taqueria, ramen counter, sushi bar, rotisserie, seafood market, microbrewery, and more. Each station spotlights a distinct regional influence, whether it’s the fiery spice of Southern barbecue, the umami depth of Japanese sushi, or the hearty comfort of Midwestern butcher cuts. The experience is fully interactive—watching food prepared in real-time, tasting as you go, and taking part in curated cooking classes, tastings, and product showcases
AMBIANCE AND DESIGN
Designed as a three-level, open-concept marketplace, American Market combines rustic authenticity with modern flair. Guests enter through a breathtaking three-story hydroponic tower—a visual and agricultural centerpiece that feeds into the rooftop farm. The first floor focuses on families, with vibrant colors, an inviting bakery, flatbread pizzeria, and burger stands. Upstairs, the second floor caters to a more adult audience with a sophisticated sushi bar, wine dispensary, and steak and seafood offerings. The rooftop transforms into a spirited beer garden and rotisserie, perfect for sunset drinks and casual dining. The mismatched-yet-harmonious decor evokes the feel of a beloved hometown market—eclectic, approachable, and full of soul.
SIGNATURE DISHES
Firewood-Grilled American Angus Burger – Served with housemade pickles and artisan buns.
New England Lobster Roll – Warm brown butter aioli, fresh Maine lobster, and kettle chips.
Rotisserie Whole Pig – Slowly roasted and served with herbaceous house sauces in the rooftop garden.
Hand-Pulled Mozzarella & Heirloom Tomato Salad – Made tableside at the cheese shop.
Seared Ahi Tuna Sashimi – Fresh California-caught and plated with precision at the sushi bar.
Korean BBQ Pork Belly Bao – Soft steamed buns filled with savory-sweet pork and house-made hoisin sauce.
Sourdough Boule with Whipped Maple Butter – A nod to San Francisco’s baking tradition.
Each dish tells a story—not only of flavor and technique but of heritage, migration, and the boundless creativity of America’s kitchens