Friday, July 15, 2011

What’s for dinner??

Confession: I have not eaten one home cooked meal all week. It has been one of those weeks. Work, special Harry Potter screening, Rihanna concert, the in-laws in town, etcetera, etcetera … you know how that goes.

To make matters even worse, we went out to dinner with the soon-to-be in-laws last night at Marlow’s Tavern Midtown and I did not take one single picture. What kind of food blogger are you?! I guess the food was too good; it was gone before I could snap any photos. Well, that is not entirely true… food was probably just ok; I guess I was too busy being witty, cunning soon-to-be daughter in-law?? :-)

Any who, here is my review/first look at Marlow’s Tavern in midtown…
Marlow’s Tavern is your standard chain restaurant—booths, tables a good size bar and a few modern touches. To give you a better idea, when I walked it, my first words were,
“It smells like the Ruby Tuesday’s I worked at in college.”
They have 7 locations throughout the Atlanta area, and the midtown location now offers online ordering, so obviously Atlanta has been good to Chef Metz and his co-owners.

We were seated immediately in a large both towards the front of the restaurant and four icy water’s were at the table before I returned from the restroom. Our server, a very handsome young man and a friend of my girlfriend rattled off the specials and took our drink order.

We started with cocktails (of course), I had Tommy’s Favorite (red) Sangria with big chunks of red wine stained fruit and agave nectar. My girlfriend had the Summertime Watermelon Margarita with plenty of tequila, fresh watermelon syrup and house-made sour. Both were delicious.

Next we had the J.T.’s Kettle Chips appetizer, adorned with creamy gorgonzola, bacon, tomato and scallions. The creamy cheese sauce was delicious, but overall the dish was way too salty for me. The in-laws seemed to enjoy it, though, so maybe it was just me.

(Photo from Marlow's website)
For the entrée I had, Skirt Steak with chimichurri sauce, asparagus, grilled squash and onion rings. The plating was quite creative, the steak, coiled and standing on its side on top of the chimichurri sauce acted as a vase for the asparagus and the three huge onion ring were stacked on top of the squash. (I’m so peeved I didn’t get a picture! Imagine that, it is one of the few entrees not pictured on Marlow’s website.) The steak was yummy, seasoned perfectly with a perfect sear. The onion rings were a bit bland and greasy and were the only things left on my plate.

My other-half had the Shrimp and Grits with Cheddar Grit Cakes, Spinach and Tomato Shallot Beurre Blanc. It sounded much better than it tasted. The grit cake was a little too soggy from swimming in the sauce and the shrimp was under seasoned. I had a few bites and I thought the combo of the grit cake and the Beurre Blanc was pretty yummy.

(Photo from Marlow's website)
The soon-to-be in-laws shared the classic Tavern Burger with French Fries and a House-made Tomato Bacon jam. They were a little turned off by the idea of Tomato Bacon jam, but it turned out to be a hit. I guess you can’t go too wrong with a burger.

(Photo from Marlow's website)
Overall, the food was just ok, but the drinks were strong and the service is outstanding. I'm sure I will find my way back at some point or another. Go and Check it out for yourselves!

Marlow's Tavern on Urbanspoon
One last thing, the highlight of the night (and the one photo I did manage to get) was this delightful libation I had from Bar Eleven while enjoying Live at Loews, Sage Blossom. The combination of Orange and Sage was truly yummy! The recipe is below, courtesy of  Loew’s.

Sage Blossom Cocktail from Bar Eleven at the Loew's hotel

The Sage Blossom Recipe - Loews Atlanta Hotel's Signature Cocktail

1 Sage Leaf

2 Orange Wedges

1 1/2 oz Hangar One Mandarin Blossom Vodka

1 oz Simple Syrup

1 oz Fresh Lemon Juice

Garnish with a floating sage leaf

In a mixing glass, muddle orange wedges and sage leaf.  Combine remaining ingredients into mixing glass.  Transfer all ingredients into tin filled 2/3 full with ice. Shake vigorously 8 to 10 times.  Strain mixture into chilled cocktail glass and add garnish.

You all have a yummy weekend! See you back here on Monday for “Monday Funday!”

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