A FISH TALE
MARKET BROILER HAS AN
A-FIN-ITY
FOR SEAFOOD
By BETTS GRIFFONE, PHOTOS BY GABRIEL LUIS ACOSTA
FRESH FISH is the star at Market Broiler.
For more than 20 years, the restaurant has been reeling in hungry diners, who are often greeted with a dozen fresh fish choices. Come back a day or two later and some of the selections will be different. It all depends on the most recent catch.
The extensive menu covers the gamut. Fish is featured, but it’s accompanied by steaks, ribs and a variety of chicken dishes, several pastas, pizza and, of course, specialties of the house.
At the location across the street from Riverside Plaza, all of the fish is cut on site for recipes designed by the executive chef, Antonio Castellon, and the bread is made specifically for the broiler.
The bread as well as many of the spice mixtures and fish chowder mix are available for purchase.
In addition to the main courses, the restaurant offers an extensive selection of appetizers, salads and a raw bar that serves oysters on the half shell, oyster shooters and seared ahi.
They have chowder, salad and a soft drink combo for less than $10, and large family-sized salads that serve up to six people.
Just as diverse as the rest of the menu, entrée salads include shrimp, crab, smoked fish and chicken. The Caesar salad can be topped with either spicy Cajun chicken or northwest salmon.
A Mariner’s Cobb, an Asian chicken salad and on the lighter side, a Miso Ginger Shrimp salad, also are on the menu.
Sushi chef Travis Kamiyama stays busy providing a variety of sushi rolls for diners looking to add a Japanese flavor to their meal.
A full bar with a selection of martinis and specialty drinks can be found on the menu along with a variety of beers and non-alcoholic drinks.
Also, a fairly extensive wine list is available at reasonable prices.
To improve the dining experience, this busy restaurant just got a face-lift. Everything on the inside was ripped out and replaced with a new, sleek interior. Much like its sister restaurant at Ontario Mills, the new look was updated with a stylish, sophisticated ambience.
Sergio Mendez is the proprietor of the Market Broiler restaurants. There are four in Southern California — in Riverside, Ontario, Huntington Beach and The Block in Orange — and another in Fremont.
Market Broiler 4553 E. Mills Circle, Ontario, (909) 581-0866 3525 Merrill St., Riverside, (951) 276-9007 Lunch 11 a.m. to 3 p.m. Monday-Saturday; dinner after 3p.m. Monday-Saturday and all day Sunday
