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I think that people who care about food also care about how it’s made. So, I want to keep you in the loop. Here’s a few facts about the food and drink at Marlow’s Tavern and how we do things. Oh, and if you ever have a question about something, just ask.
Our chefs sample everything on our prep line every day before we get cooking. Fresh, properly prepared ingredients are an absolute must for us. When we know the ingredients are right, we know those flavors will shine in the final dish or drink.
You’d be amazed by the size of our freezer - because it’s tiny. And it’s only there because we use it for ice cream. But my real point here is that our ingredients are fresh every day, not frozen.
Co-founder and Executive Chef John Metz is not a government operative (to our knowledge), but his cooking chops were developed in the CIA – The Culinary Institute of America. And that’s just part of his formal restaurant training.
We take our adult beverages very seriously at Marlow’s Tavern. Mixes, fruits, bitters, shrubs and other cocktail ingredients are handled in exactly the same way as our food – made fresh, in house and with a Marlow’s twist. So when you say "Wow," now you know why.
OK, we can’t take full credit for the idea of crisping the capers in our Beef Carpaccio, but it is an example of how we put new spins on your favorite dishes. Crisping the capers draws out some of the briny taste in exchange for a nuttier flavor. Try them. They’re delicious.
We have some mad knife skills around here – because they truly matter when you’re cooking at the level we do. The way you cut vegetables influences their flavor and how they cook. We slice our celery, for example, very thin on a bias. It has excellent mouth-feel and produces a “brighter” celery flavor.
Think salad blends come in a bag? Well, they do. Just not here. Our lettuce blend is chopped and mixed by our chefs every day. And yes, there are at least 10 kinds of lettuce to create a salad you want to eat, not a salad you have to eat.