Mandy Dish

Marlow’s Tavern Reveals Spring/Summer Menu

Mandy Dish
Marlow’s Tavern Reveals Spring/Summer Menu

For more information:

Morgan Lanier or Olivia Mayes

Melissa Libby & Associates

404-816-3068

morgan@melissalibbypr.com
olivia@melissalibbypr.com

 

MARLOW’S TAVERN REVEALS SPRING/SUMMER MENU
AND CULINARY SECRETS BEHIND THE NEW DISHES AND COCKTAILS

Co-Founder and Executive Chef John C. Metz Shares a Few Culinary Commandments to Dine By

 

ATLANTA (May 10, 2018) - Marlow’s Tavern has freshened up the spring/summer menu with several new dishes and cocktails that illustrate executive chef, CEO and co-founder John C. Metz’s focus on fresh, local ingredients prepared well and served with neighborhood hospitality. Metz and his restaurant teams, who specialize in putting a chef’s twist on tavern basics, want to share their love of food and drink and culinary philosophies with guests.

 

The way veggies are sliced can alter their taste.

 

Says Metz, “The slice of a vegetable influences both the flavor and how it cooks. Celery, which we slice very thinly on a bias, is a perfect example. Not only does it offer a more perfect mouth feel, it produces a brighter celery flavor.”

 

Several new dishes on the menu feature flavorful veggies, including the Pastrami Egg Roll with napa cabbage, sautéed onions, carrot and smoked Thousand Island sauce; the Firecracker Shrimp with red & poblano peppers, peanut and cracklin’ spicy sauce; and the Chicken Tortilla Salad with Prestige Farms chicken, crisp field greens, avocado, tomato, carrot, cucumber, fresh cilantro, tortilla and honey lime vinaigrette.

 

There’s no such thing as lettuce overkill when the blends are chopped and mixed in-house every day.

 

The team at Marlow’s agrees that eating greens is definitely the healthy thing to do, but they strive to create salads guests really want to eat, and not just because it’s good for them.  

 

New standouts in salads include the Black & Blue Steak Salad with grilled beef tenderloin, crisp field greens, orange tomato, crumbled Gorgonzola, scallion, pickled red onion, and creamy Gorgonzola dressing; and the Asian Ahi Tuna Salad with spice-crusted ahi tuna, field greens, Roma tomato, avocado, snap peas, cucumber, pickled red onion, miso soy vinaigrette and crispy wonton.

 

Cocktails can be revelations in a glass.

 

Equally fresh are the fruits, shrubs, bitters and mixes that are shaken and stirred into Marlow’s marvelously imaginative cocktails. The Cucumber Rita has become a bar team favorite with its Herradura Reposado Tequila, Bravo Boomerang, cucumber, house-made sour and salt. “Cucumbers are a hot trend; they keep you hydrated, flush toxins and can help in weight loss,” says Metz. “If you were so inclined, you might convince yourself the Cucumber Rita is a health drink.”

 

Those are just a few of the new tastes at Marlow’s this season. Metz also encourages guests to end a meal with dessert, like the new N.Y. Style Cheesecake that consists of classic creamy vanilla cheesecake, strawberry, powdered sugar and a cinnamon crisp.

 

About Marlow’s Tavern

Marlow’s Tavern was established in 2004 with the opening of its first location in Alpharetta, Georgia, and has continued to grow over the years, adding many Atlanta-area restaurants, as well as locations throughout Orlando and Tampa, Florida. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit marlowstavern.com

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