Steakhouse Tradition + Scratch Kitchen Creativity + Barbecue Inspired Comfort
On a recent night out with fellow fledgling foodie friends, my husband Tim and I sampled the fare at The Market by the Meat Cellar for the very first time … but after such a lovely, leisurely, delicious evening, it definitely won’t be our last. A seasoned meat-and-potatoes man (pun intended), Tim was particularly excited to peruse its meat-centric menu.
Located in San Juan Capistrano’s River Street Marketplace, this vibrant culinary destination is a gathering place designed to celebrate both food and community, a vision brought to life by husband-and-wife team (Executive Chef) Anthony and (Chief Inspiration Officer) Sara Villegas.
The couple first launched their butcher-driven vision in 2016 with The Meat Cellar in Claremont, quickly earning a loyal following for their high-quality meats, thoughtfully sourced ingredients, and welcoming atmosphere. Their newest location builds on this legacy, offering a full-service steakhouse, artisan butcher counter, and curated retail space.
The Market’s ambiance strikes a rare balance between rustic charm and modern polish. Sunlight streams in through expansive windows, illuminating farmhouse-style shelves lined with boutique homewares, fine wines and pantry treasures. The centerpiece is a gleaming butcher counter – showcasing humanely raised meats, fresh seafood, and gourmet cheeses – inviting guests to linger, learn, and shop.
As it’s core, The Market is a stake lover’s paradise.The menu spotlights a butcher-to-table ethos with every cut – think Japanese Wagyu ribeye, prime dry-aged and wet-aged cuts – hand selected and sourced from top-tier purveyors.
Scratch Kitchen + Barbecue-Inspired Fare
The Market’s butcher counter supplies a rotating selection of house-cured meats and artisanal cheeses. For starters, the charcuterie board is a must for sharing and the ridiculously delicious short rib poutine is an indulgent dish which tops hearty fries with fork tender slow-braised short ribs.
Entrees revolve around steakhouse classics with scratch-made, barbecue-inspired fare. Beautiful cuts of Japanese Kagoshima Wagyu Ribeye, Australian Wagyu Tomahawk, and Prime Dry Aged New York are all finished with the signature “TMC” blend seasoning and bone marrow butter offering hearty, robust flavors that pair perfectly with scratch-made sides.
Burger aficionado? I would be remiss in failing to mention the Fancy Burger, crafted with an 8 oz. house-ground wagyu beef patty, caramelized onion, bacon jam, Gruyère cheese, and arugula on a brioche bun.
Lean more toward seafood? The cherrywood-smoked Sapphire Salmon, accompanied by celery root purée, farro and apple slaw is another standout.
The Market by the Meat Cellar delivers on every front. Its blend of impeccable sourcing, scratch cooking, and heartfelt hospitality makes this a place where every meal tells a story and every guest feels at home
