ABOUT US

 The Market Lunch opened on March 28th, 1978 with me, Tommy Glasgow, as manager/owner and our first Chef, Lonnie Brown, who was 74 years old at the time of hire.  Lonnie made the best Lyonnaise potatoes you've ever had, so good that I thought they were named after him; I was 22 and knew nothing. Chef Brown helped develop the original menu and all the recipes.  He taught me many things about both cooking and life, which have served me well to this day.  Probably the most important thing I learned, was that if I wanted to out-shine the competition, I needed to work hard and make everything from scratch. We still employ his philosophy to this day and continue to use many of Lonnie's recipes. We did, however, discontinue the Lyonnaise potatoes upon his passing.  Nobody could make them like him!  We have been proudly serving the Capitol Hill community, the Washington, D.C. area, and people from all over the world ever since.
​
​We have never claimed to be a "Farm to Table" restaurant, however we have been locally sourcing from farmers and fisherman (whenever possible) since we opened in 1978.  We do this not only because buying directly allows us to get the
freshest product for the best price, but it also affords us the opportunity to develop long-term relationships with our individual suppliers.  We are proud of the friendships we have established through the many years with the good folks that, catch, grow, raise, harvest, and sell the foods we serve to you.

LOCAL VENDORS

  • Atkinson Mills Selma; NC
  • Union Meat Company; DC
  • Southern Maryland Seafood; DC
  • Kool Ice and Seafood; Cambridge, ME
  • Ma and Pa's Produce; Bridgeville, DE
  • BSA Seafood; Grasonville, ME
  • T. Smiths Produce; Bridgeville, DE
  • Dagsboro Family Butcher; Dagsboro, DE
  • Steve Knoppes Farm; Denton, MD
  • Nahunta Pork Center; Nahunta, NC
  • S and S Maple Camp; Corriganville, MD
  • Stanley Foods; District Heights, MD
  • Spectrum Foods; Cheverly, MD

FYI

  • We bake our rolls fresh every morning
  • Our eggs are farm-fresh, locally sourced, humanely raised and cooked with EVOO 
  • Our freshly ground yellow grits arrive weekly
  • We make our own pork sausage
  • We fry with 100% Canola oil
  • We serve only wild caught seafood
  • We cook with and serve only 100% real butter
  • We never use meat in our fresh vegetables 
  • We have operated for almost 40 years without a sign outside, so you'll have to come in and find us ​