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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" Ham & Eggs - A day’s work for a chicken, a lifetime commitment for a pig!"
- Bill’s Thought for the Month
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Click here for more info
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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.
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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.
MARKET STREET FEATURED IN FT WAYNE JOURNAL GAZETTE
Market Street Grill received 4.5 out of 5 stars from Fort Wayne Journal Gazette’s restaurant critic Ryan Duvall as featured in his November 18 article titled, Pie, soup worth trip to Wabash. This commendable article is available at the link above.
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.
 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!
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JULY 1-19
Drink Special:
APPLETINI
Made with Absolute Vanilla Vodka and Apple Barrel Schnapps.
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$6.00
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Appetizers:
CHICKEN QUESADILLAS
Flour tortillas loaded with chicken and cheese, baked and topped with lettuce and tomato with sour cream on the side.
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$6.95
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20-FOOT POTATO CHIP
A Market Street Grill original. Served with our own Santa Fe dipping sauce.
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$5.99
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Blue Plate Special:
HOMEMADE BEEF & NOODLES
Marcy’s beef and noodles is to die for! Piled on fresh homemade mashed potatoes. Comes with veggie and a salad. -$9.99
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Entrees:
FRICASSEE CHICKEN - ROMAN STYLE
A large boneless chicken breast lightly floured and sauteed, then topped with pepperoni, bacon, tomatoes and artichoke hearts in a red wine garlic sauce. Topped with Feta cheese. Served with rice and a salad.
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$15.99
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RIB EYE SURF & TURF
A fresh cut 12-ounce rib eye, cooked to your order. Comes with lemon pepper Mahi Mahi and two sides.
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$21.95
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Soup:
HAM & BARLEY SOUP
A thick soup loaded with ham, potatoes, corn and barley.
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Cup-$2.99 Bowl $3.89
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Sandwiches & Stuff:
BLACKENED CHICKEN SPRING SALAD
A bowl full of mixed greens with a large blackened chicken breast, glazed pecans, Craisins, Mandarin oranges, cheese and tomatoes with our homemade creamy raspberry dressing. It’s a meal!
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$9.99
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