The Market Place sits on Historic Wall Street in downtown Asheville, where Chef William Dissen runs an American farm-to-table kitchen built on relationships with local farms. The menu shifts with what's in season rather than holding to a fixed lineup.
Diners regularly mention pork shoulder, quail, PEI mussels, and mac and cheese, along with steak, ravioli, tuna, and bread service, giving a sense of a kitchen that moves between comfort and refinement.
The restaurant has drawn national attention: the James Beard Foundation named it an Outstanding Restaurant semifinalist in 2024, and Dissen an Outstanding Chef semifinalist in 2025.
Diners regularly mention pork shoulder, quail, PEI mussels, and mac and cheese, along with steak, ravioli, tuna, and bread service, giving a sense of a kitchen that moves between comfort and refinement.
The restaurant has drawn national attention: the James Beard Foundation named it an Outstanding Restaurant semifinalist in 2024, and Dissen an Outstanding Chef semifinalist in 2025.