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NYC: Marlow & Sons - Living up to the hype

Few of the really hyped up places I went to in NYC lived up to their reputations for me. Marlow and Sons in Williamsburg was one that did.

In a spot that I can't even describe, Marlow & Sons is an organic outgrowth of the owner's original restaurant, Diner, next door. Simple, very dark, and communal, Marlow & Sons serves a really small menu in a small space dominated by a bar on side and filled with bench tables in the rest of the small space. A general store acts as entry way. The place is both rustic and romantic all at once.

Sorry, just got into it for a bit. I don't mean this to be a review - I've tried to get out of the restaurant review business after the death of www.twoschmucks.com early this decade (I swear, I could have been Yelp!) Instead, if you're looking for a nice review, read this on Saveur.com.

In any case, the food is the star here. We had a delicate yet complex roasted carrot salad (yes, I did just say a salad was complex - you have to try it to understand.) For my entree, I had the famous brick chicken, a chicken that is famous for a reason. Impossibly tender and wonderfully flavorful, accompanied by a tasty cranberry stuffing, this item thankfully has a sacred spot on the menu. Simple, but full of taste that only thoughtful cooking can impart, eating at Marlow & Sons felt like eating at someone's house (albeit a loud and again, very dimly lit one). The point is though, my meal like Marlow & Sons felt comfortable, like eating impossibly good home cooked food.

I think it's probably the ingredients and the preparation that make the food so tasty. Sitting at the bar, I saw the detail and attention the bartenders paid to making their cocktails - I can only imagine the cooks and chefs in back are doing the same. That's what makes Marlow & Sons so tasty I guess, and worthy of every penny I spent there.

Comments (1)

oo can't wait to try Marlow & Sons - hopefully soon! great description of the place and food.

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Excerpt

In any case, the food is the star here. We had a delicate yet complex roasted carrot salad (yes, I did just say a salad was complex - you have to try it to understand.) For my entree, I had the famous brick chicken, a chicken that is famous for a reason.

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