Marlowe
Baked Oysters – New England Clam Chowder in a Shell
Sauteed Wild Mushrooms with Grilled Bread, Truffle, Poached Egg
Crispy Fried Chicken Sandwich with Caesar Aioli, Bacon, Field Greens
Upside Down Strawberry Crisp with Bourbon Ice Cream and Brown Butter Caramel Sauce
Unbeknownst to me it was National Bourbon Day when I visited Marlowe and with folks celebrating heavily even at 2:00pm on a Friday I found the small restaurant packed on my arrival, a lone seat at the bar waiting in one of SoMA’s hottest restaurants where a young bartender named Tanessa, stood mixing cocktails and slinging shots while also serving up great recommendations from the small menu of reimagined and refined comfort foods. Bustling but never loud and kitschy yet comfortable the majority of my visit focused on Chef Jennifer Puccio’s classic dishes and working from the best oyster preparation I’ve had outside of ‘Oysters and Pearls’ to an umami-bomb of mushrooms and egg tamed by a tangle of greens before finally taking on a veritable fried chicken Caesar salad on a light, airy roll it would be difficult to call any of the savories anything less than entirely satisfying; the effect of great ingredients placed in very skilled hands and a trend that carried over to dessert when I too celebrated the holiday with an oaky, smoky jar of slowly melting strawberry crisp.
http://marlowesf.com/