After decades as a destination for fresh seafood in Utah, Market Street Grill is experiencing a bit of a renaissance; one that honors its tradition of having arguably the best clam chowder in the state, perhaps even beyond Utah's borders, depending on who you ask, while embracing a bold, new vision. Loyal patrons and newcomers are filling the polished booths, eager to rediscover a classic.
Opened in 1980, Market Street Grill quickly became synonymous with top-tier seafood and attentive service. With its fish market, oyster bar, and Cape Cod décor, it has been the setting for everything from family reunions to first dates and business lunches. But as years passed and the culinary world evolved, the restaurant faced challenges that tested its staying power. Now, fueled by a passionate leadership from the director of operations, Dave Crabbs, an energized culinary team with Corporate Chef Tyson Bohling at the helm, and a focus on innovation, Market Street Grill and The Oyster Bar are roaring back to life.
“I started at Market Street Grill 16 years ago, under the previous owners, Tom and John (Williams), I really fell in love with the concept, the policy and standards they had put in place,” Dave said. “They truly figured out what makes a great restaurant. It was focusing on the guests, the staff and then the food.”
Staying True to the Roots
The transformation began with a reverent nod to the classics. Guest favorites, such as the original clam chowder—creamy and rich with tender clams—is still the time-honored recipe created by Tom Guinney, who passed away in 2019, during his Navy days. The signature Gulf shrimp platter, shucked oysters, and Colossal Alaska King Crab Legs now command their place at the center of the table as in years past.
But perhaps the biggest revival is in the service-Market Street’s hallmark. Dave's approach has been to refocus the staff on the golden rule of hospitality: treat guests like family. The servers remember your favorite wine, ask about your last meal, and always greet regulars with genuine warmth.
Innovation Meets Tradition
While the echoes of the past linger in favorite dishes, the Oyster Bar is not content to live on nostalgia alone. The revamped menu introduces new offerings — thoughtful innovations that blend classic flavors with a modern flair. Chef Tyson's Cobia Crudo, laced with pickled pepper and crispy shallot, offers a bright, refreshing contrast to heartier staples. There’s the Ahi Tartare, served with avocado on a crispy wonton; each bite strikes a perfect balance between freshness and contemporary culinary art.
“Years ago, the Oyster Bar had its own menu; we are actually going back to the days of old, with two separate concepts with a broader appeal,” Dave explained. “We wanted to give them something new, exciting, but still have the old favorites.”
Other standouts are the Calamari Steak Sliders and the Shrimp & Pork Bell Lettuce Wraps. I mean, the peanut sauce alone is worth it.
Walking through the doors at Market Street Grill and The Oyster Bar (21+) feels both familiar and exhilarating. The open kitchen, visible from certain vantage points, lets guests watch the rhythm of the line—seafood sizzling, sauces bubbling, and chefs delivering artistry on every plate.
MARKET STREET GRILL TRADITIONAL CLAM CHOWDER
Potato Diced Cooked 40.00 LB
Spice Thyme Leaves Whole 6.00 OZ-wt
Pepper Bell Green 40.00 LB
Onion Jumbo Yellow 40.00 LB
Celery 40.00 LB
French Leek 0.50 Case - 12/CT
Clams Chopped 36.00, Can (51oz-fl)
Soup Base Clam No MSG 1.00 LB
Sherry Cooking 3.00 Gallon
Salt Plain Table 52.00 OZ-wt
Spice Pepper Black Cracked 10.00 OZ-wt
Spice Clam Powder 8.00 OZ-wt
Sauce Tabasco 12.00 OZ-fl
Flour All Purpose 25.00 LB
Margarine Blend 30.00 LB
Bay Leaves 2.00 OZ-wt
Method:
- Combine peppers, onions, celery, leeks, sherry, bay leaves, salt, black pepper, clam powder, clam base and tabasco and bring to a boil. Reduce heat to a simmer stirring frequently. Simmer until vegetables are softened.
- In another pot, prepare the roux. Melt the margarine, add flour and mix thoroughly with whisk so there are no lumps.
- Once roux is ready combine with cooked vegetables and stir
- Add cooked potatoes and clams (drained) and simmer for 30 minutes, stirring frequently
- Cool chowder base and refrigerate
- To make the soup, mix the chowder base with half & half at a ratio of 1:1, bring to a boil, stir, reduce the heat and allow to simmer for 15 minutes until it starts to thicken, then remove from the heat. Serve hot with sourdough bread. **Chef's Note: This recipe yields 400 gallons of chowder once it is mixed with cream. **