Like a trail of evidence, Market Street Kitchen brims with remnants of North Scottsdale's Western roots. You can find them in the sandblasted timber ceiling, the bentwood furniture, the distressed wooden walls. But perhaps most of all, the restaurant's all-American past manifests itself in the food. Esteemed executive chef Emilio Badalamenti and his staff like to apply classic techniques to their inventive dishes, including the use of a wood-fired rotisserie to roast poultry, suckling pig, prime rib, and lamb. The resulting menu is divided into shareable small plates—such as fried green tomatoes and fresh fish tacos—and big plates, anchored by a nightly fresh market fish feature and Niman Ranch double-cut pork chops.