And a back issue of SAVEUR magazine comes through again!
Today is Pi Day!! And because we’re still in the “Grey Zone, we decided we needed major comfort. It is now exactly one year from the day of my first (of too many) “cancelled due to pandemic” dress rehearsal and concert….
From the days when SAVEUR Magazine was still an exciting magazine to read:
The front of Marlow & Sons consists of an assemblage of display cases and shelves stocked with fresh baked goods, artisanal soda pop and potato chips, and culinary curios. Baguettes poke out from a chipped enameled-metal bin labeled BREAD. A chalkboard advertising the day’s specials hangs next to a pegboard holding antique knives. Separated from the shop by a wood-paneled doorway, the dining room is a sort of cross between a cabin in Alaska and a Parisian bistro. Wall sconces cast a soft yellow light over wood benches and mismatched tables and chairs, and oysters on the half shell glisten on ice behind a bar at one end of the room.
Many of the customers huddle over plates of house-made charcuterie and pâté, cheese, and olives, but every time I visit, which is often, I direct my attention to the specials board. The last time I was there, it listed a flat irons steak with herb butter; crostini of black-eyed pea purée, marinated radicchio, and golden raisins; black bass over clams, chickpeas, escarole, and chorizo; and a chocolate caramel tart sprinkled with seas salt. It is honestly curated homemade fare, and always delicious.
-Todd Coleman, SAVEUR Magazine No.119, “Restaurants that Matter: No9 Marlow & Sons”, April 2009, p.84