Deal with: 24, boulevard du Temple, 75011
Hours: Open Tuesday-Saturday from 4pm-2am. Closed Sunday & Monday.
Phone: +33 1 43 57 82 37
Web site / Fb / Instagram
Former Au Passage bartender Löic Martin opened his eponymous bar-restaurant in late 2014 within the shell of a former PMU betting parlor, inserting his cash on honest small-plates, a populist booze program, and a boldly central location. Over the course of some years and some conceptual tweaks, Martin the bar-restaurant has blossomed right into a booming shabby-chic nightspot, the social anchor of the haute-Marais, one of many few extensive terraces in Paris providing actually wonderful delicacies at accessible costs.
A lot credit score ought to go to Löic Martin himself, a pillar of genial hospitality. His egalitarian, everyman aptitude is perceptible all through Martin’s broad, unpretentious beverage program, which provides cheapo beers alongside craft beers, standard wines alongside pure wines, and a delightfully unsophisticated cocktail program, replete with a dozen minor variations of gin & tonic. There’s something for everybody at Martin, not only for these with self-consciously good style.
Anybody searching for aesthetic statements want solely delve into Martin chalkboard menu, the place considerate Irish chef Gareth Eoin Storey (ex-Le Bal Café) has been doing a star-making flip the previous two years. Storey’s twin passions are offal and ease. Pigs trotters and lamb liver share area with extra fashion-friendly, vegetable-driven delicacies, like a salad of roast aubergine and mild pink pepper decked in sesame and coriander. Mussels wearing little greater than brown butter and maritime aster are positively silken, so nuanced as to rival the work of any of Paris’ swankier kitchens.
Martin nonetheless bodily recollects its former enterprise, with a crusty, attic-like really feel to the small bar space. Most redesign efforts appear to have gone into opening partitions and airing-out the intensive eating space. It’s profitable: even on a burning summer season night, Martin feels tolerably breezy. The restaurant’s nice benefit over its friends are the barrels it locations on the broad sidewalk of boulevard du Temple, which comprise, in impact, a terrace of a terrace. Martin accepts reservations just for teams of 5 or extra, so smaller events awaiting tables create a merry bar scene of their very own on the barrels. Martin’s crowd is youthful and relaxed; some are simply ingesting, others having a snack, others ordering the complete menu. Nobody is there for a luxurious expertise, and nobody acts prefer it.
Martin in Footage
In Different Phrases
Fortunate Miam (2018) says Martin provides a fantastic demonstration of creative delicacies and applauds its festive atmosphere at night time.
Paris Meals Affair (2015) praises Martin as “top-of-the-line offers on the town,” and attracts consideration to its “open home windows and free flowing terrace area.”
Time Out (2015) calls Martin cosy and says the restaurant’s small plates and affordable costs are completely suited to these with a small urge for food at dinner.
Not Consuming Poison in Paris (2015) “Martin is a discreet, welcoming, and forthrightly egalitarian little all-day bistrot, geared toward inadvertent tastemakers… those that have sure requirements, almost about meals and wine, however who don’t must see them exceeded at each meal… Martin is gloriously off-trend, and form of a godsend.”
John Talbott (2015) wonders “What’s all of the fuss all about? The carte is nothing particular and to spoil the story, neither is the meals.” [Editor’s note: Talbott only ever visits at lunch and Martin has since ceased doing lunch service]
Figaroscope (2015) says that is someplace between tradi and arty and appreciates their terrine of tête de veau with gribiche, in addition to the duck breast with lentils.
The Wall Road Journal (2014) “It could appear like a no-frills neighborhood cafe, however… within the night, there are finger meals like oysters with walnut vinegar and fried pigs’ ears with aioli. The wine checklist is filled with gems.”
