Last week, we were invited to try out Marlow’s located in Winter Park on S. Orlando Avenue to try out this year’s Ribs & Whiskey Menu which lasts now till October 19th.

I as well as my dining companion had heard about the new Marlow’s Tavern that they had built near us in Waterford but had never gone, but we have heard good things.

A new addition to the menu this year are the various sauces offered to add some more flavor to the amazing dishes on the line up, including interesting sauces like hoisin barbecue and Jack Daniel’s glaze.

Sweetwater Georgia Brown
Sweetwater Georgia Brown

Of course I had to start the night off with a drink.

I for one love Sweetwater and I love brown ales as well, and when I had found out that they were serving Sweetwater’s take on the brown ale, I had to try it.

When I think of Sweetwater, I think much lighter beers or IPA’s – and this perhaps is one of my favorite brown ales in a while, the flavor profile was rich, with malty aromas with hints of toffee it was smooth to the taste buds.

Kickin Verde Soup
Kickin Verde Soup

I started the night off with a Kickin Verde Soup, a soup consisting of tender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream.

I had just come off of work and was deathly hungry, so the soup was hearty and welcomed. It was reminiscent of a hearty soup that your mother used to cook when you were ill.

Each ingredient in the dish came together and none of which overpowered each other, setting the mood for more of the flavorful dishes that night.

The Saucy Catch
The Saucy Catch

For the main course I got “The Saucy Catch” – a North Atlantic salmon blazed with East Carolina barbecue sauce, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, and house-made Mornay sauce.

I love fish among all the other foods that I keep close to my heart, and the salmon was cooked to perfection – smooth, savory, and full of flavor, and paired well with the tiny green bean casserole and onions.

DSC_8150
Bourbon Bread Pudding

And of course for dessert, equipped with our full stomachs and fortitude we dug in to this bread pudding, a creme brûlée soaked cuban bread with a little splash of Jack Daniel’s.

 

Check Them Out!

Marlow’s Tavern

http://www.marlowstavern.com/

1008 S Orlando Ave, Winter Park, FL 32789

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Press Release from Marlow’s Tavern

MARLOW’S TAVERN GETS SAUCY THIS FALL WITH RIBS & WHISKEY

Seasonal Specials September 15 – October 19

ORLANDO, Fla. (September 15, 2015) – Marlow‘s Tavern Ribs & Whiskey menu returns with saucy food and drink specials, available September 15 through October 19.  Guests can go whole hog with barbecue, ribs, handcrafted cocktails and featured cocktails.

New this year, the Ribs & Whiskey celebration menu features four delicious sauces served tableside – Jack Daniel’s glaze, hoisin barbecue, Marlow‘s chipotle barbecue and East Carolina barbecue.  Each sauce gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs.

Guests will find an assortment of seasonal fare on the menu, including:

Kickin’ Chicken Verde SoupTender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream

Daily Smoke-House Flatbread– Slow-roasted pulled pork, basted with our secret sauce and the best ingredients the farm has to offer

A Pig With Buns – Slow-roasted pulled pork with Jack Daniel’s Tennessee Honey glaze, house-made pimento cheese, dill pickles and crispy tobacco onions on a buttery onion roll with Granny Smith apple-cabbage slaw

BBQ Blazed Cobb Salad– Barbecue chicken, crisp field greens, Roma tomato, applewood-smoked bacon, sweet corn, slivered red onions and barbecue Gorgonzola dressing

Drunken Chicken – Prestige Farms chicken blazed with Jack Daniel’s Tennessee Honey, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins

The Saucy Catch – North Atlantic salmon blazed with East Carolina barbecue sauce, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins

SlowCooked Smithfield James River St. Louis-Style Ribs – Served with Granny Smith apple-cabbage slaw, Southern fried mac and pimento cheese and house-made sweet corn and jalapeño muffin.

Bourbon Bread Pudding – Crème-brûlée-soaked Cuban bread and a splash of Jack Daniel’s Tennessee Honey for sippin’

Plenty of boozy cocktails and liquid refreshments serve as the perfect complement:

R&W S’weet Tea – Deep Eddy Sweet Tea Vodka, fresh lemon, agave nectar, topped with a shot of Shock Top beer and a kick of orange

Triple Crown – Old Forester Bourbon, Combier Orange, Dolin Rouge Vermouth, fresh lime and Fee Bros. Cranberry

Garden & Gun – Medley Brothers Bourbon, Imbue Petal & Thorn, Jack Rudy Grenadine and Bittermens Burlesque

Villa Wolf Pinot Gris, Pfalz, Germany ’10– Bright, fresh, tropical fruits with good depth, medium to full body with good length and satisfying crackle

Marqués de la Concordia Rioja, Spain ‘10 – Ripe berry fruits, medium bodied and complex with a well-rounded finish and lingering berry zest

Rosenblum Zinfandel, Paso Robles ‘10 – A heady combo of mulberry, rhubarb and plum complements the rich, dark fruit scent of fresh raspberry and black cherry with the perfect long finish

Tommy’s Red Sangria – Tommy’s secret recipe created on the boat in South Florida featuring Savida Sangria, the freshest seasonal fruit and agave nectar. Red and white options available all year long

Pabst Blue Ribbon WI ABV 4.7% – Brewed in America and served tall just like you like it, this classic beer for those with the classiest of taste, “tastes so good when it hits your lips”

Sweetwater “Sweet Georgia Brown” ABV 5.8% – A river of deep caramel and chocolate malts meandering through undercut currents of hops

Boulevard Smokestack Double-Wide IPA ABV 8.5% – From the heart of America, brewed in the smokestack with double the hop, double the body, caramel, toffee-like malt and amber brown with intense floral and pronounced citrus hop aroma

“We look forward to bringing the celebration menu back each year because it signals the start of fall and the return of some truly delicious barbecue,” said John C. Metz, executive chef and co-founder of Marlow‘s Tavern. “Personally, I’m a big fan of grilling; especially as I’m tailgating at Penn State or in the infield at NASCAR.”

For fellow tailgaters and home grillers, Metz recommends starting with the very best steak, ribs and brisket. Then, preheat the grill until it is blistering hot; that’s the only way to sear in the juices. As for seasoning, Metz says salt and pepper are your friends.

“An ice-cold beer by your side always helps the grilling experience, too!  But really, the best way to enjoy some delicious barbecue right now is to come into Marlow‘s and let our chefs do the work for you,” Metz said.

The Ribs & Whiskey menu is available at all three neighborhood taverns in Central Florida: at Pointe Orlando on I-Drive, in Winter Park on 17-92 and at Waterford Lakes Town  Center in front of Regal Cinemas.

Become an Insider for specials and preview event invitations at www.MarlowsTavern.com, like on Facebook and follow on Twitter with #RibsAndWhiskey.

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About Marlow’s Tavern

Marlow’s Tavern features classic American tavern fare served with a unique culinary twist in a comfortable, yet modern atmosphere. Established in 2004 in Alpharetta, Georgia Marlow’s Tavern has continued to grow with its first Orlando-area location in 2012. With more than 30 years of restaurant and hospitality experience, the partners have created signature, chef-driven food and beverage offerings to perfectly complement the warm neighborhood and contemporary feel ofMarlow’s Tavern. The restaurant opens daily at 11:30 a.m. to serve lunch, happy hour and dinner.

 

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Kris Doan, born in Norfolk, VA raised in Orlando, FL grew up traveling many places across the United States with his family where he gained an appreciation for trying new foods at different places, Kris spends most of his time at the gym where he enjoys powerlifting and running, apart from that he enjoys watching numerous food shows on TV, his all time favorites are shows such as Anthony Bourdain's The Layover and No Reservations as well as Bizarre Foods: with Andrew Zimmern. Kris is a graduate from the University of Central Florida with a degree in Political Science and a minor in Military Science, as well as commissioned through the Reserve Officer's Training Corps as a 2nd Lieutenant in the United States Army. Where he will pursue his career at his duty station in the beautiful state of Hawaii.