A graduate of the French Culinary Institute, Executive Chef Matthew Bivona brings his knowledge of global cuisine to Mercato Kitchen & Cocktails. The result is a menu of Italian-American fare crafted with locally sourced ingredients, including entrées like the garlic-pesto salmon, which rests on a bed of tomato-avocado salad with garlic-basil vinaigrette.

To complement Chef Matt's creations, the bar whips up handcrafted cocktails such as the Mercato Mule, which offers quite the kick with its mix of fig vodka, ginger beer, lime, and ginger root syrup.