About Market Salamander

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Locally sourced for the passionate palate

Located in the village of Middleburg, Market Salamander is a charming market and café. Treat yourself to a picnic basket for wine tours, pick up a freshly-baked cookie or enjoy a café luncheon with sandwiches and hot plates made to order. The Market also provides outside catering, popular with local residents and businesses.

Hours
Monday - Thursday: 11am - 6pm
Friday & Saturday: 8am - 6pm
Sunday: 8am - 4pm

200 West Washington Street
Middleburg, VA 20118

marketsalamander.com

 

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Market Salamander underwent Renovations & Enhancements

Market Salamander reopens June 6

Salamander Resort & Spa announced that its charming Market Salamander, located in downtown Middleburg on the town’s main street, renovations and culinary enhancement are now complete, reopening to the public June 6, 2018.

The town’s go-to destination for casual cuisine, will retain its popular open kitchen concept but installed all new culinary equipment. It also re-designed its dining area to feature new furniture and a live-edge wood bar, as well as upgraded its second-floor transforming it into a multi-function space with new audio and visual equipment. Outside, new lighting and furniture on the colonial-style building’s outdoor terrace, provides a relaxing ambiance for guests to enjoy a new summer line-up of events and live music which will be announced soon.

The Market’s menu also has expanded to include more to-go items, perfect for winery visits, including sushi made by Salamander Resort’s Sushi Chef and housemade treats from Executive Pastry Chef Jason Reaves. Open daily for breakfast and lunch, guests will find a fresh selection of locally sourced salads and soups, specialty sandwiches and wraps, and a variety of pastas – all available for dine-in, take-out or catering. In addition, Market Salamander will now sell an extended list of regional wines and house-jarred accoutrements.

Market Salamander concept was Entrepreneur Sheila Johnson’s first foray into the hospitality industry. After moving to the Middleburg area, and years before she opened the acclaimed Salamander Resort & Spa, the founder and CEO of Salamander Hotels & Resorts had a vision to create a European-style market, which served fresh cuisine.

Just a 10-minute walk from the acclaimed Salamander Resort & Spa, the Market now complements the resort’s renowned on-site culinary program which includes Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, the Cooking Studio, in-room dining options, as well as banquets and catering services.

“The Market has always offered an authentic, community experience,” said Salamander Resort & Spa’s Director of Food & Beverage Jacob Musyt. “These physical and culinary enhancements will offer our local, resort and day-visitor guests the opportunity to enjoy our cuisine but in an even fresher and livelier environment."

Meet the Team

Executive Chef Nicholas Forlano

Air Force veteran born into a family of restaurateurs, Chef Nicholas (Nick) Forlano joins Market Salamander as Executive Chef. In his role, Chef Nick will be responsible for developing menus, crafting innovative dishes and cuisine, and managing and mentoring staff. Bringing his passion for locally inspired dishes, he plans to incorporate his family roots into the menu.

Chef Nick Forlano found his culinary calling at a young age growing up in Queens, New York, where he was exposed to a wide variety of cuisines. Under his mother's ownership of a family restaurant, a life-long passion for cooking emerged. At just 14, he worked his way around the kitchen quickly developing proficiency in prep work, line cooking and menu development.

Chef Nick previously was Executive Chef at the Ashby Inn and Chef de Cuisine at the Rail Stop Restaurant. In 2007, he opened and operated his very own Forlano's Market & Restaurant, a popular spot home to locally-sourced cuisine and homemade favorites. From there, his experience earned him titles as Executive Chef at Piedmont Golf Club, as well as the River Thornton Group.

Chef Nick's ultimate goal is to provide a space for relationships to grow over locally-sourced food. He strongly believes that locally grown produce creates important economic opportunities, delivers health benefits, and holds opportunity to make a difference in a community. When not in a chef's coat, you might find Nick in a Phillies jersey cheering for his favorite team.

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