SixtyTwo MarcKet, owned by Chef Marc McDowell, has just opened its doors in the historic town of Wailuku. The restaurant is providing farm-fresh food with a variety of cooking techniques and flavor profiles, to showcase the best of the season.
SixtyTwo MarcKet features innovative, farm-fresh cuisine in a crisp, tasteful, farmhouse atmosphere. There is no limit to what’s on the menu, as chefs let the ingredients guide their cooking styles and culinary creations. The restaurant is open for breakfast and lunch Monday through Friday (7 a.m.– 3 p.m.), along with Sunday Brunch from 9 a.m. to 1 p.m.
The menu, which rotates seasonally (every 62 days), is frequently complemented by specials, drawing inspiration from what’s in the harvest at that moment the very same day.
“This winter, we are using cheering citrus, festive winter squash, sweet fennel, turnips and many other fresh ingredients to prepare your breakfast, lunch and Sunday Brunch menu.” says Owner/Chef Marc McDowell. “We only want to provide the freshest food from the land and the ocean to our guests, and serve up happiness. Plus, we get to support our local farmers and vendors with every meal we serve."
Owners and Executive Chefs Marc McDowell and Larry Badua served in high-ranking leadership positions and shared decades of experience working in upscale hotels and successful restaurants. This time, they partner to create a new restaurant with a unique dining experience and concept. The “Making Dreams” spirit is the secret recipe for the team and the restaurant.
SixtyTwo MarcKet goes beyond a kitchen; it is a market, featuring housemade items and local farmer products too. Chefs crafted a selection of spices, rubs, and sauces using locally-grown vegetables and herbs. The goal is to make the most of the local products, so everyone can enjoy the best of every preparation of the herbs and spices, whether they experience them in a dish, get them as gifts, or take them to savor at home.