Market Street Grill
    90 W. Market St. - Wabash, IN 46992 :: 260-563-7779
Voted 'Best All Around Restaurant, Steak & Caterer in Wabash County' for the past 3 years
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" I can remember when a Saturday night special was something you got from your girlfriend!"

- Bill Gerding

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LUNCH: Tue-Fri - 11am - 2pm
DINNER: Tue-Thur - 5pm - 9:30pm
Fri & Sat 5pm - 10:30pm
Closed Sunday and Monday

Adult Dining 18 - 21
with person over 21

Carry-Out Available

No Reservations

Due to the size of our facility, incomplete parties cannot be seated.

We reserve the right to change our menu and/or prices without notice.

NFIB represents the interest of 600,000 small and independent business owners before federal and state legislative and executive branches of government. As a matter of policy, NFIB does not endorse or promote the products and services of its members.

   Latest News

Making my mind a promise my body can't keep. - Rod Songer, caption contest winner

Click here to view our article in the Journal Gazette.

OPEN FOR SUNDAY SHOWS
Market Street Grill now extends its hours for many Honeywell Ford Theatre show nights. Call ahead at 260-563-7779 for more information and to verify the restaurant will be open for show nights.

CHILI RECIPE FEATURED IN NATIONAL BOOK
Wild Bill’s award winning chili recipe is available in a new book, Killer Chili Recipes from North America’s Favorite Restaurants ($16.95 plus tax). This book as well as the latest edition of Dining Secrets of Indiana ($9.95 plus tax), along with our gift certificates, are available for sale at the restaurant and make great gifts.

Featured Recipe

2007 Wabash Cannonball Chili Cook-Off winners.

BLT SOUP
6 strips bacon, diced in small pieces
1 oz. margarine
1/4 lg. head Iceberg lettuce, cut julienne-style
9 Tbs. all-purpose flour
12 oz. hot water
2 Tbs. chicken bouillon
1 lg. fresh tomato, diced in medium pieces
2 pinches ground nutmeg
1 pinch ground red pepper
8 oz. half & half cream

In heavy pan, over medium heat, cook bacon until lightly browned. DO NOT DRAIN FAT. Add margarine and heat until melted. Stir in lettuce and sautee 2 minutes. Add flour, stirring until well blended, and evenly cooked 2-3 minutes. Remove from heat. Stir in water, chicken base, tomatoes, nutmeg and red pepper. Heat to boiling. Reduce heat and gently boil 6 minutes, stirring occasionally. Add half & half cream, mixing well. Heat to simmering, stirring often. Serve hot. Garnish with croutons or bacon crumbles. Makes 4 servings. Enjoy!

Today's Specials
May 15-June 2 
Drink Special:

John Dailey
An Arnold Palmer (iced tea and lemonade) with vodka.  It is real, real, real good. - $5.00
Appetizers:

Spinach Artichoke Dip
Served with pita point chips. - $7.99
Salami Spread 
NEW! Made with hard salami, cream cheese, Parmesan cheese, sour cream, Dijon mustard, garlic and green onions.  Served with Texas toast points.  Enough for two.- $7.99
Blue Plate Special:

Boneless Pork Steak 
Pan fried with mushrooms and onions.  Served with roasted fingerling potatoes and a salad. $9.99
Entrees:

Garden Style Roughy
NEW! Broiled orange roughy topped with sauteed tomatoes, green onions and mushrooms in a white wine and butter sauce.  $19.99

Tuscan Chicken 
A large chicken breast sauteed with flame-roasted tomatoes, asparagus and fresh mushrooms in a garlic herb wine sauce and tossed with pasta.  Comes with a salad. $15.99
Soup:

Cream of Asparagus Soup 
It is that time of year and it is homemade.  Cup $3.19  Bowl $4.29
Sandwiches & Stuff:

Ham & Cheese Calzone
Made with a fresh dough crust, stuffed with ham and cheese, baked to a golden brown.  Served with Marinara sauce on the side.  Comes with one side.  $8.99