SixtyTwo MarcKet Restaurant in Wailuku Maui
Although I have dined in the 62 Market Street space for years, I am truly excited about its new rebirth at SixtyTwo MarcKet, a restaurant by Chef Marc McDowell and Larry Badua. The menu has some great options that fill a niche Wailuku doesn’t currently have, serving breakfast, lunch, and a brunch buffet. Everything revolves around fresh seasonal cuisine, expressed in a creative way in the kitchen.
“We emphasize our close ties with our farming and ranching friends, from decorating the restaurant to designing the menu and designing our logo,” says Chef McDowell. “We only use the freshest ingredients of the day to prepare the meal. In addition, we want to re-emphasize the concept of seasonal cuisine. Although Maui does not have four seasons defined, for our farmer friends, there are always seasons. They know the best time to harvest avocado, mango or oranges. We want to help our customers learn more and enjoy the best preparation for the best of the season.
The menu revolves around starters, salads and entrees, such as the papaya and shrimp salad, the stack of grilled vegetables and mozzarella, the grilled mahi sandwich and salad, the salty pancake wrap of the day , potstickers, clams, panini, monte cristo, fish taco, fish starter, and poke bowl. There are burgers, ribs, fried chicken sandos. It’s both stylish and comfortable, with prices ranging from $ 6 to $ 17.
“My mom has always been my biggest inspiration in cooking,” says Chef McDowell. “She always makes things from scratch, uses the freshest ingredients and creates the best flavors in the world. She pushes them in her garden and uses them in the dishes. I think I got the new concept straight from her. After graduating from the Culinary Institute of America in Hyde Park, I came to Maui to begin my culinary career. From opening the Grand Wailea to being an Executive Sous Chef at the Ritz-Carlton Kapalua, to a career as an Executive Chef at Makena Beach and Golf Resort, I always use my experience in French cuisine and my specialty in use exotic herbs and spices with Hawaiian ingredients to create new flavor profiles for the palette. As a Certified Master Gardener, I also started herbal and vegetable garden tours at the Ritz-Carlton and Makena Resort. Then, I got to know the world of independent catering, in particular the Haliʻimile general store.
SixtyTwo MarcKet incorporates lots of details and complex flavors into every dish. Caramelized onion on the burger, inamono in the poke, kaffir lime vinaigrette on the mahi salad – there really is a lot of local in every item. You don’t need to get hung up on the details because they will turn into something new every 62 days. It’s all part of the seasonal route.
“We change our menu every 62 days (to match our name SixtyTwo MarcKet),” says Chef McDowell. “And if you haven’t noticed it yet, our house number is 62 N. Market Street. Changing the menu is not only a way to stay creative, but also to fit into our farm harvest calendar in Maui. We chat with our farmer friends and know what would be best for the next two months. We are creating a new menu based on the latest harvest products. So if you have something you want to try on this menu, do it quickly, because our next menu will be launching in early February! Additionally, we update our Sunday Brunch menu every week. We want to make sure that even if you come every Sunday you will be surprised with new dishes and new flavors.
The brunch buffet was spread out on the rocks on Sunday. Egg benedict on cornbread was my favorite, but there is a lot to explore. Chef McDowell knows a buffet well: there were blitzes, pancakes, cold cuts, poke, artisan cheeses, poached seafood, soups, salads, entrees, fruit and desserts. Brunch is also reasonable: $ 29 for adults, $ 15 for keiki. Children 3 and under eat free with paying adults. It’s just the way you want to spend a Sunday morning. And it all happens in Wailuku.
“Wailuku has the potential to be the next destination, and I want our SixtyTwo MarcKet restaurant to help it become a great destination,” said Chef McDowell. “We love the concept of the reWailuku projects and sincerely want to provide the neighborhood with another great selection of restaurants.”
Destination is one thing, but their focus on farmers and the harvest is what will keep you coming back to see what’s new. Their flagship products, eggs benedict with Dutch lilikoi for breakfast, and seared scallops with candied hearts of palm, baby potatoes and bean salpicons, heirloom carrots, lobster with truffle and kabayaki. for lunch quickly became the most popular of the current menu.
“Abundance is the word that first comes to mind when I think of Maui and food,” says Chef McDowell. “Did you know Maui has the most microclimates on Earth? With so much to offer, we want to be another advocate for local consumption and local culture, to our community and to our visitors. We don’t save the food for the next day, which means all of the daily freshness is consumed that day. Sometimes we may run out of items, but we want to make sure every dish is fresh. Also, we are doing everything to its best use. Leftover vegetables will turn into broths. All the microgreens, after cutting off the top for flavor and garnish, we replant them with all of our other vegetables and herbs right outside the restaurant. We have strong relationships with Kumu Farms, Maui Oma Coffee, Kahanu Aina Greens, to name a few.
SixtyTwo MarcKet also has a market store up front where you can purchase seasonings, sauces, and seasonings. For more information or to wow the menu, visit sixtytwomarcket.com or dial 1-808-793-2277.
Restaurant SixtyTwo MarcKet
62 Market Street, Wailuku HI 96793
Monday to Friday, 7 a.m. to 3 p.m.
Sunday brunch from 9 a.m. to 1 p.m.
Cuisine: from farm to table