Restaurants »Marlow and Sons

marlow and sonsThrough word of mouth and the legacy of the owner's other restaurant Diner, I had high expectations from Marlow and Sons and found all of them exceeded.

The staff was really friendly and knowledgeable, the inside atmosphere was cramped and bustling (but in a good way) so we opted to eat outside despite the crisp October air for a quieter experience.

Now on to the food… Marlow and Sons specializes in oysters, meats and cheese. We had both of the available oysters. The ones from Massachusetts were small and deliciously briny but we?preferred the plump Long Island offerings. The unusual accompaniment of a slightly sweet and slightly salty vinaigrette sauce was a welcome change to the standard-issue thick cocktail sauce and allowed us to appreciate the taste of the oysters more.

Next we tried the daily cheese special which was a semi-soft goat cheese that was pungent and a perfect partner with the oysters. We then shared the Pork Tonnato (which is on their permanent menu), where a creamy alioli and tuna mixture sits atop thin slices of cured pork. The flavors are reminiscent of Spanish tapas being strong and unique and this dish could not have made me happier.

We also shared the Duck Hash, which featured big chunks of non fatty duck, potatoes, and kraut with a fried egg on top. Just writing about it makes me want to go there right now.

The meal was rounded out by a chocolate caramel torte that reminded my of a fancy snickers bar with sea salt – trust me even if that doesn't sound good, it was. Highly, highly recommended!

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Posted on October 23, 2006

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