Bigger and Hauter Marlowe Reopens Tonight in New Location

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Marlowe
Marlowe

Photo Credit: Eric Wolfinger

Marlowe, the beloved neighborhood restaurant in SoMa, reopens on Oct. 2 in its new location on the corner of Brannan and 4th Street and sporting a full bar, expanded menu and new services. We were on the scene last night for a haute preview party and loved what we saw — and ate. Co-owner Anna Weinberg calls it “Marlowe 2.0. We’re so excited to share with everyone the new space, new menu and new talent.”

The unusually warm evening was perfect for enjoying the “Abbot Kinney-feeling” patio that is sure to be a hit. But the hautest feature is the soon-to-come burger window, where you can order Marlowe’s yummy burgers with caramelized onions, cheddar cheese, bacon and horseradish aioli from the sidewalk and keep it moving. Of course you’ll want to step inside this pretty Ken Fulk-designed space to thoroughly enjoy the new Marlowe, now at 500 Brannan, the spot formerly occupied by Loretta Keller’s iconic Coco500.

Marlowe’s original butcher shop theme still exists — “of course if that shop happened to be run by a very chic butcher!” Fulk says — but the eatery still maintains the elements of the landmark restaurants that occupied the space before, including Bizou. While the old Marlowe was darker with a masculine feel, this one is lighter, more feminine. It also doubled its seats from 40 to 80.

“We wanted to be sensitive to the heritage of the space we were occupying,” Fulk says. “The goal was to create something that was fresh yet familiar and inviting.”

English pea pancakes
English pea pancakes

Photo Credit: Courtesy Marlowe

Among the chic crowd checking out the new digs was restaurateur/chef Dennis Leary, fresh off an entertaining feature in the Wall Street Journal. Guests sampled items from the bites menu, including English pea pancakes, served with smoked salmon, salmon caviar and chive créme fraîche and one of the new delish items on the beefed-up menu, tasty warm deviled eggs made with aged provolone, pickled jalapeño and bacon, one of the favorites from the original Marlowe menu, as well as oysters, fresh-baked cookies and other scrumptious passed dishes. You’ll be glad to know that the crispy brussels sprout chips with Meyer lemon and sea salt that were also a crowd-pleaser at the original Marlowe remained on the menu too.

La Cuchilla
La Cuchilla

Photo Credit: Kelly E. Carter

Now that there’s a full bar at Marlowe, the cocktails were flowing. The big hit was La Cuchilla, made with Espolón reposado tequila, mezcal, Luxardo, grapefruit and soda. Of course, you’ll have to decide whether you want to order The Butcher, The Baker or The Candlestick Maker, three of the offerings under “Professions” on the cocktail menu with creatively-named sections.

Lemon creme brulee
Lemon creme brulee

Photo Credit: Courtesy Marlowe

Those with a sweet tooth will certainly appreciate the addition of renowned pastry chef Emily Luchetti, who joined the Big Night Restaurant Group LLC, which owns Marlowe, Park Tavern and The Cavalier, as Chief Pastry Officer. Her creations include the farmer’s market sundae that will change seasonally, starting with a vanilla ice cream sundae, caramel sauce, roasted apples, toasted pecans and rum-soaked sour cherries served in a pint mason jar.

Later this fall Marlowe will add brunch. Beginning Monday, Oct. 6, you can enjoy the new Marlowe for lunch Monday through Friday. For now it’s open for dinner seven nights a week. Starting next week, the bar will remain open on weekdays with a limited menu between lunch and dinner.

Everything is coming together quite nicely at the new Marlowe and will continue to improve, as the sign below indicates.

A sign at the new Marlowe
A sign at the new Marlowe

Photo Credit: Kelly E. Carter

 

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