New York Times: "Markt's look is all-brasserie, with dark wood, etched glass and vintage beer posters, Belgian beers, 29 of them, are the focus here. Mussels and other seafood, with frites, of course, are among the Belgian specialities. Other entrées include steak tartare, rabbit Flemish style with Corsendonck beer, Belgian beef stew and sautéed loin of lamb with roasted Belgian endive, wild mushrooms and thyme. Markt's raw bar features at least 10 kinds of oysters every day, as well as lobster, sea whelks, sea urchin, calms, periwinkles and stone crab claws from Florida."

New York Magazine: "A bustling recreation of a Belgian beer hall with mussels and fries, cream sauces and seafood, whose motley crowd of hipsters and tourists coexist in "hoppy" harmony... Markt's menu is the gastronomic version of chic simple."

New York Daily News: "You can't miss this classy Belgian restaurant--it smells scrumptious as you walk by. Inside, you'd swear you were in a European train station and the staff's Belgian accents only underscore the authenticity. The specialities are clearly mussels, beer and hand-cut fries, sometimes combined in classics like mussels steamed in beer."

Forbes: "Belgian bistro with a convincing atmosphere of venerability. Food is classic and tasty...the pommes frites are as good as any in Brussels, and both steak and tuna tartare are perfectly seasoned..."

Delta Airlines Shuttle Sheet: "Best Moules/Frites: Markt's buzz continues. It's hip, it's bustling and it's got the best mussels and French fries in town. (The lobster and avocado salad ain't bad, either.) Wash it down with a good selection of Belgian brews."