Market Grille Cafe

Reviews

• FM

  Fred M

  4 days ago
  5.0
  5 stars all the way for Market Grille Cafe. The appetizer selection was excellent — we ordered the saganaki and it did not disappoint. You also can’t go wrong with their lamb chops, which were flavorful and cooked perfectly. The chicken kabob was okay, but the overall experience still easily earned a 5-star review. What truly elevated the night was the ambience. Dining with live acoustic music created such a relaxing and enjoyable atmosphere. Service was also fast, and the wait staff were consistently friendly and attentive throughout the evening. Great spot for a nice dinner and good vibes.
• BM

  Brianna McFadden

  4 days ago
  5.0
  The food here is excellent. I try to stop by whenever I come to Vegas. My only complaint is that it's a little loud and difficult to have a conversation. But that does mean more time to focus on the food!
• SY

  sergey yegutkin

  May 8, 2026
  5.0
  Been eating with you guys for years always delicious some of the best Greek food around and delivery driver in the service also great thank you
• RC

  robert costantino

  May 8, 2026
  5.0
  Excellent food and service. Homemade desserts worth the cost.
• MC

  Mathúin “Préachán” Cró

  Apr 12, 2026
  2.0
  Nice place, saganaki was well-dressed and presented tableside which we loved. Sadly, their falafel and hummus all tasted of jarlic, so much so that I could barely tell the three "flavors" of hummus apart from one another. I had a much more eloquent review typed up, but I lost it. So I'll just be perfectly blunt: falafel should be green inside, from fresh herbs. It should not be a burnt ball of bean mush with mouthfuls of pre-diced garlic as the main flavor profile. Cannoli pastry should be thin, crispy and flaky, not thicker than pie crust, or rock-hard from being cured in the pantry fridge. The house salads were nice and fresh, the pita served warm, and my company seemed to enjoy their gyros, eggplant Parms, pasta bowls etc. Sadly, the one staple food I was excited about, was a major let-down. To the owners, I've worked in kitchens for nearly two decades, so I don't say this lightly or out of spite: 1. Don't be afraid to use a little more salt while you cook. 2. Chickpeas are not the star of a falafel, nobody wants to eat deep-fried bean mush, the interior should crumble, the dark color should come from fresh, green herbs, not from too much time spent in the deep fryer. 3. Holy cannoli, just take it off the menu, if it's not going to be a house specialty, don't bother making it an afterthought, because you'll just piss off cannoli lovers, and they're not nearly as nice as me. I sincerely hope you know that I mean this with love, and my intention is to be helpful and constructive. The place has potential, but the technique and execution can't be sloppy, if your kitchen staff is having to cut corners on prep, then remove the bottom 4 or 5 menu items completely and simply stick to what's being done right, or ignore me, what do I know, right? All the Best, Mathúin MacEncro

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