Marks Bistro

A cozy bistro built into an early 20th-century home in the heart of Dundee. Where people go out to feel at home.

[Marks Bistro @MarksBistro]

Crisp skin chicken, black truffle-tarragon sausage, celery root, scarlet mustard, apples, confit… https://t.co/m6p2TuQb6Q

[Marks Bistro @MarksBistro]

Halibut, house bacon, celery 3 ways, compressed kumquat, red grapes, puffed Farro,… https://t.co/e9RdBjpUan

[Marks Bistro @MarksBistro]

#candied #compressed #kumquat

#chefsteps #chefsroll #cheflife #foodfanatic #foodporn… https://t.co/4DygIP9VHu

[Marks Bistro @MarksBistro]

Scallops, lemon baste, compressed kumquat, celery, zucchini escabeche, Speck ham, fennel,… https://t.co/iPGLwwJZzb

[Marks Bistro @MarksBistro]

Remember that puffed Farro? It found it's home with roasted wild Alaskan halibut, Peruvian… https://t.co/leEG34sMdq

[Marks Bistro @MarksBistro]

Puffed #Farro with Sel Gris.

#chefsteps #chefsroll #cheflife #foodfanatic #foodporn… https://t.co/llkO7jaQcE

[Marks Bistro @MarksBistro]

Black cod | shiitake-kombu consomme | #morels | asparagus | cauliflower | Bomba risotto. Thank… https://t.co/AVhSVDHCr3

[Marks Bistro @MarksBistro]

Hey! We know that guy!!
#cheflife https://t.co/GIPW3sn8Z4

[Marks Bistro @MarksBistro]

Thanks to @microgreens #nofilter was needed to show of these beauties!

#flowerpower #chefsteps… https://t.co/A7lv6o45Ba

[Marks Bistro @MarksBistro]

Spring vegetable risotto. #vegan #glutenfree @ Marks Bistro - Omaha Nebraska https://t.co/cHK1pXmB8Q

[Marks Bistro @MarksBistro]

Scallops and spring vegetables

#chefsroll #chefsofinstagram #cheflife #foodstagram #foodfanatic… https://t.co/nji1bnAJAt

[Marks Bistro @MarksBistro]

Just a preview of items to come. Heirloom tomato and Yellow fin tuna with Buratta, mint and… https://t.co/aEao5b2Sao

[Marks Bistro @MarksBistro]

70° days have got our palettes thinking spring so....We made this! Merritt Island Tilefish.… https://t.co/XZfwjL7iUT

[Marks Bistro @MarksBistro]

Fresh from the oven. I think we'll serve this with mussels tonight.

#chefsroll… https://t.co/WDWfpqPo78

[Marks Bistro @MarksBistro]

Duck Duck Sausage. Airline duck breast, confit leg and veal sausage. Root vegetables,… https://t.co/amQFF4729q

[Marks Bistro @MarksBistro]

We call it "Land Sea & Air" - quail, pork belly, lemon thyme air, sea beans, torched oyster… https://t.co/RGlHBB5d2M

[Marks Bistro @MarksBistro]

A Tail & 2 Bellies = blue prawn, crispy salmon belly, confit lamb belly.

#chefsroll… https://t.co/ZpUwaVlN3k

[Marks Bistro @MarksBistro]

Primo Rib(eye) - a little horseradish and bone marrow, veal jus and winter… https://t.co/WnT7flslG9

[Marks Bistro @MarksBistro]

Just another fun angle on "the Rorschach" @ Marks Bistro - Omaha Nebraska https://t.co/q8AulkEC8p

[Marks Bistro @MarksBistro]

Oh we definitely had fun making this one, we call it "The Rorschach!" Icelandic Cod,… https://t.co/vZbg8zfiqz