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After getting his start at New York’s Le Bernardin and serving as executive chef at Murphy’s and Morningside Kitchen for nearly seven years, chef Ian Winslade opened his own original concept, Mission + Market, at Three Alliance Center this spring, taking inspiration from the West Coast and creating a fresh but dynamic menu. “I’ve always been inspired by things that are highly perishable and very delicate,” says Winslade. Expect light, seafood-forward dishes and plenty of vegetables, with global-inspired flavors. “I use a lot of different flavors—I pull from Japanese, from Thai; I sort of globalize the food,” Winslade adds.
Designed by Tony Akly of Restaurants Consulting Group, the restaurant’s breezy, clean-lined atmosphere matches the lightness of its cuisine. Upon entry, guests are greeted with a living-moss wall, crushed-velvet upholstery, soaring ceilings and floor-to-ceiling windows. An eight-seat chef’s counter offers front-row views of the kitchen, and a sprawling patio with fire pits and ceiling fans makes dining alfresco an option from spring through fall.
“I want people to be surprised when they come in,” says Winslade. “We’re trying to transport you somewhere else, through flavor, through the physical shell of the restaurant and through the fact that we’re trying very hard to do something that is different and that is new.”