Del Mar’s Market Restaurant + Bar Targets Spring Reopening

Market Restaurant + Bar plans spring 2027 reopening after major renovation

Daniela Velez
Written By Daniela Velez
News Writer
Caviar from Del Mar’s Market Restaurant + Bar (Image credit: Del Mar’s Market Restaurant + Bar's Facebook page)

Market Restaurant + Bar in Del Mar is expected to reopen in spring 2027 following a complete renovation, according to the San Diego Union-Tribune. The restaurant at 3702 Via De La Valle closed on September 21.

What Now San Diego reached out to co-owner Bernd Brust, who described the project as a “floor-to-ceiling transformation” that will introduce a new design, thoughtfully curated spaces, an expanded sushi experience, and enhanced private dining.

According to Brust, the renovation will give the restaurant an entirely new setting while preserving the qualities that have defined Market. “Every detail is being reimagined to create an atmosphere that reflects the caliber of our cuisine and hospitality,” he said.

The restaurant will also return with larger dining areas and a new menu. As What Now previously reported, Brust and his wife, Monica, took over Market in September 2025 from founding chef Carl Schroeder, who opened the restaurant in 2006.

The couple were longtime customers and said at the time that they planned to keep the restaurant locally owned, retain its team, and continue sourcing ingredients locally.

The final design and menu have not been revealed. The restaurant has indicated that more details could be shared in the coming weeks and months, while its OpenTable listing reportedly notes the temporary closure through spring 2027.

For more information, follow Market Restaurant + Bar on Instagram and Facebook.

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Daniela Velez is a bilingual journalist and communications strategist based in Colombia. She has covered stories across the humanitarian, political, and entertainment sectors, bringing a multidisciplinary perspective shaped by her background in Communications and Political Philosophy from Universidad de La Sabana and additional training in Modern Journalism from NYU
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