Monday, September 14, 2015

Marlow’s Tavern Gets Saucy This Fall With Ribs & Whiskey

Bourbon Bread Pudding / David Danzig

For more information:
 Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Seasonal Specials Coming to the Menu September 15

ATLANTA (Sept. 14, 2015) – As the weather begins to cool down in Atlanta, Marlow's Tavern is heating up with its sixth annual Ribs & Whiskey menu of saucy food and drink specials.  Starting Tuesday, September 15 through Monday, October 19, diners can go whole hog with barbecue, ribs, handcrafted cocktails and featured drinks.

"We look forward to bringing this celebration menu back each year because it signals the start of fall and the return of some truly delicious barbecue," says John C. Metz, executive chef and co-founder of Marlow's Tavern. "Personally, I'm a big fan of grilling during these cooler months; 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."    

This year's Ribs & Whiskey celebration features four delicious sauces served tableside - Jack Daniel's glaze, hoisin barbecue, Marlow's chipotle barbecue and East Carolina barbecue.  Each 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
Slow-Cooked 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 

The Ribs & Whiskey menu is available at all neighborhood taverns. For more information, visit the Marlow’s Tavern Facebook page or website.

About Marlow’s Tavern
Marlow’s Tavern was established in November of 2004 with the opening of its first location in Alpharetta, Ga., and has continued to grow over the years, adding several Atlanta-area restaurants and three locations in Orlando, Fla. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant concept is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit   


No comments:

Post a Comment