Overview
SixtyTwo MarcKet is a breakfast-and-lunch restaurant in Wailuku that leans into seasonal, farm-to-table cooking rather than a fixed cuisine label. It is the kind of place a traveler would seek out for a distinctive Maui brunch or daytime meal that feels more locally grounded than generic resort dining. The Google Places record and the restaurant’s own site line up on the basics: 62 N Market St #100 in Wailuku, operational status, and a daytime-only schedule with Sunday brunch as a special draw. (sixtytwomarcket.com)
The identity appears stable, with no major sign of a name or address conflict. The main thing to know is that this is not a broad all-day restaurant; it is a focused, seasonal daytime spot that seems built around fresh menu rotation and brunch-friendly plates. (sixtytwomarcket.com)
Cuisine & Specialties
The restaurant’s lane is best described as seasonal farm-to-table brunch and lunch with a lot of local and Pacific-influenced touches. The menu changes with the seasons, and both the website and third-party menu listings show a mix of classic breakfast items, more creative brunch dishes, salads, sandwiches, and a few lunch plates that use local ingredients in a fairly playful way. (sixtytwomarcket.com)
- Overall menu style: Seasonal, ingredient-led breakfast and lunch with farm-to-table framing; not tied to one cuisine, but comfortable blending American brunch dishes with local ingredients and some Asian-Pacific notes. (sixtytwomarcket.com)
- Notable dishes and specialties:
- Signature Egg Benedict with cheddar jalapeño cornbread, Canadian bacon, poached eggs, and lilikoi hollandaise. (ubereats.com)
- Da Local Frittata with Portuguese sausage, Maui onion, bell pepper, and cheddar. (ubereats.com)
- Harvest Hash with roasted turkey, Brussels sprouts, yam, Maui onion, poached eggs, and hollandaise. (ubereats.com)
- Banana Lumpia for dessert. (ubereats.com)
- Seasonal brunch plates highlighted in the restaurant’s own posts, including corned beef and cabbage hash, bubble waffles, stuffed brioche French toast, crab-cake eggs Benedict, and fruit-forward dishes built around local strawberries and papaya. These are strongest as current menu signals from the restaurant itself, though exact availability will drift with the season. (sixtytwomarcket.com)
- Price range / spend expectations: Google’s price level is 2, which suggests moderate pricing rather than budget or upscale fine dining. One published review described Sunday brunch as reasonable, with a buffet price point at the time of that review, but that specific pricing should be treated as historical rather than current. (mauitime.com)
- Dietary usefulness / limitations: There are some vegetarian-leaning options and salad bowls, and at least one review source said staff were knowledgeable about menu questions and dietary restrictions. The downside is that the menu is seasonal and chef-driven, so travelers with strict needs should expect some variability and should not assume every dish will always be available. (ubereats.com)
Notable Features & Ambiance
This is a compact daytime restaurant with a market component, and the experience seems to be as much about the setting and personality as the food. The restaurant describes itself as having a crisp, tasteful farmhouse atmosphere, and multiple sources note that there is a market/store area up front with house-made rubs, sauces, seasonings, and other giftable items. (sixtytwomarcket.com)
- Service model and seating style: Primarily dine-in breakfast/lunch with takeout and delivery available through third-party platforms; Sunday brunch has been a notable draw, and at least one reviewer made a reservation for arrival-day brunch. (mauitime.com)
- Atmosphere and decor: Farmhouse-like, polished, and cozy rather than casual-diner plain. The restaurant’s own wording suggests a clean, tasteful room; traveler reviews also consistently frame it as a brunch spot rather than a quick counter-service stop. (sixtytwomarcket.com)
- Practical features: On-site market goods, local-products emphasis, and a menu that changes with the season. These are useful if you like leaving with sauces or spice blends rather than only eating a meal. (mauitime.com)
- Best fit: A relaxed brunch, a first-day-on-island meal, or a daytime stop for travelers who want something locally shaped and more inventive than standard breakfast fare. (jeffsetter.com)
- Weaker fit: Travelers looking for a late-night dinner, a very quick no-frills breakfast, or a highly predictable menu may find this less convenient because the concept is seasonal and the hours are limited. (sixtytwomarcket.com)
History & Background
SixtyTwo MarcKet opened as a new Wailuku restaurant in late 2019, led by chef-owner Marc McDowell, with Larry Badua also identified in early coverage. The backstory presented in local reporting is that McDowell wanted the restaurant to help make Wailuku a more compelling destination, and the concept was built around local sourcing, daily freshness, and a market component selling rubs, sauces, and seasonings. (mauitime.com)
The historical pattern that matters most is continuity of concept rather than ownership churn: seasonal menus, local suppliers, and a brunch/lunch identity have remained central across early reviews and more recent site copy. I did not find evidence of a relocation or rebrand that would cast doubt on the current Google listing. (sixtytwomarcket.com)
Review Sentiment Snapshot
What People Love
Travelers and local reviewers repeatedly praise the creativity of the menu, the use of seasonal and local ingredients, and the brunch dishes in particular. Signature brunch plates like Benedict variations, stuffed French toast, and other chef-driven specials come up often, along with the sense that the restaurant feels distinct within Wailuku’s daytime dining scene. (mauitime.com)
There is also a recurring appreciation for the market-style add-on: visitors like that they can buy sauces, rubs, and seasonings made from local ingredients, which makes the place feel more than just a meal stop. (mauitime.com)
Common Gripes
The downside evidence is more limited than the praise, but a few practical cautions show up consistently. Because the menu is seasonal and freshness-driven, some dishes may sell out or change frequently; that is part of the concept, but it can be inconvenient if someone is set on a specific item. (mauitime.com)
A second recurring issue is timing: this is a daytime-only restaurant with short hours, so it is not a flexible option for late meals. Some reviewers also frame it as worth planning ahead for, which suggests reservations or early arrival can matter on busier days. Those cautions are fairly well supported, but they read as logistical tradeoffs rather than serious quality problems. (mauitime.com)
Practical Visitor Tips
- Google Places lists hours as Mon–Fri 8:00 AM–2:00 PM and Sunday 9:00 AM–1:00 PM, with Saturday closed. The restaurant’s own site and older review coverage also support a daytime brunch/lunch model. (sixtytwomarcket.com)
- If you want brunch, go earlier rather than later; the concept is seasonal and freshness-driven, so popular items may not last all day. (mauitime.com)
- Reservations appear worthwhile for brunch based on traveler review experience, though walk-in daytime visits are also plausible depending on demand. (jeffsetter.com)
- The restaurant is on 62 N Market St in Wailuku, so it is a town-center stop rather than a resort-area restaurant. That makes it a convenient choice if you are already in Central Maui or exploring Wailuku on foot. (mauitime.com)
- If you care about dietary needs, ask questions directly; there is at least some support for staff being able to help, but the rotating menu means exact options may vary. (restaurantji.com)
- The market goods are a useful add-on if you like taking home local sauces or spice blends. (mauitime.com)
Verification Notes
- Official name and Google identity align on SixtyTwo MarcKet, 62 N Market St #100, Wailuku, HI 96793, (808) 793-2277, and http://sixtytwomarcket.com/. (sixtytwomarcket.com)
- The Google Places record shows the business as OPERATIONAL with no obvious closure signal. (sixtytwomarcket.com)
- There is minor address-format drift between sources: some list 62 Market Street and others 62 N Market St #100, but they appear to refer to the same Wailuku location. (mauitime.com)
- No major verification issues found.
Sources
- Official website — SixtyTwo MarcKet —
http://sixtytwomarcket.com/— Retrieved 2026-03-31. Most useful for current concept, seasonal positioning, atmosphere language, and current menu signals. - Google Places record — SixtyTwo MarcKet —
https://maps.google.com/?cid=4484169832414206696— Retrieved 2026-03-31. Most useful for baseline identity, address, hours, rating, price level, and operational status. - MauiTime review/article —
https://mauitime.com/food-drink/maui-restaurants/restaurant-review-sixtytwo-marcket-restaurant-in-wailuku-maui/— Retrieved 2026-03-31. Most useful for origin story, ownership context, market-store detail, and early review-pattern signals around brunch and freshness. - Jeffsetter Travel brunch review —
https://www.jeffsetter.com/review-sixtytwo-marcket-wailuku-brunch/— Retrieved 2026-03-31. Most useful for traveler experience, reservation usefulness, and menu examples like seasonal brunch items. - Uber Eats menu page —
https://www.ubereats.com/store/sixtytwo-marcket/BzeewVlrWlqR_rDf0tl3DQ— Retrieved 2026-03-31. Most useful for item-level confirmation of current menu structure and dish examples, including breakfast, salads, sandwiches, dessert, and coffee. - Maui Magazine walking guide —
https://www.mauimagazine.net/your-walking-guide-to-wailuku/— Retrieved 2026-03-31. Most useful for concise context on the restaurant’s place in Wailuku and the rotating-menu / local-market concept. - RestaurantGuru / aggregator listing —
https://restaurantguru.com/SixtyTwo-MarcKet-Wailuku— Retrieved 2026-03-31. Most useful as a secondary cross-check for address formatting and general listing consistency.
