Brooklyn >Food & Dining > Marlow & Sons
81 Broadway, Brooklyn, NY | Directions 1121140.710668 -73.965745
Not all it's cracked up to be – I waited a long time to go here, but once I finally did it wasn't all that amazing. Great quality, very pricey. I'm not sure this place is really all it's cracked up to be. Extremely long wait, not much standing room. Quality ingredients, but the flavor profile is so simple that it's almost unmemorable. I had oysters and the brick oven chicken. It was good, but I wasn't blown away. Now when it comes to Marlow + Sons, I usually opt for Rye instead.
best resturant in Williamsburg – Marlo & Son?s is the best restaurant in the city. Not that I?ve been to all the restaurants in the city, but after going here I?ve given up on that quest. OK, I exaggerate, but it is my favorite. Excellent oyster selections most nights and I live for the chocolate/caramel/salt tart. This is a great spot to bring friends from out of town if you want to show off your spots. The menu is mostly specials and very creative, I recommend picking a few things and sharing. The only draw back is that it?s too expensive to go every night, although to look on the bright side I guess that just makes it all the more special on the nights I am prepared to part with the money. The wait for a table can be daunting and cramped, but the cocktails are good and time flies.
Amazing restaurant, hostess the WORST in NYC – I used to be the biggest fan of Marlow and Sons. Unfortunately, they've recently acquired a new hostess during the nights who may be the worst of the worst of NY. It's as if you are going to a tranny bar in Chelsea where you expect to be demeaned. Unfortunately, this is not the same sort of atmosphere, although the new hostess could certainly be confused as a tranny. If you get a curly hair brunette ask the manager for some new, honestly my friends and I have done it twice now, just tell the manager, he expects it.
Wir fahr'n fahr'n fahr'n auf der Autobahn – I've had two experiences here, one great, one sort of bad.
The first one, we were seated in the "store" section of the restaurant, party of two. The food was excellent - we had cardoons (amazing) the cheese plate and the potato tortilla. The service was also top notch, very knowledgeable and friendly.
The second time we were a party of four and after watching the hostess chat with two fellows at the bar for about 5 minutes, we were eventually seated in the dining room area of the restaurant. We were extremely cramped at a table basically meant for two people. I have been eating out in all boroughs of NYC for close to 15 years now, so I know cramped NYC dining, and this was the worst it has ever been. There was someone's ass/elbow/bag 2 inches from my face 85% of the time. It was kind of like being on the "L" at 8:30 am on a weekday.
The next problem was the volume of the music. I know this is the burg, and "if it's too loud, you're too old", but if you're trying to run a restaurant and NO ONE at the table can hear the server as she is telling you the specials, I think you've got a bit of a problem. I like Kraftwerk as much as the next gal, but do yourself a favor, guys, and turn the freakin' music down a bit, OK? When we very politely asked if it could be turned down a little, we got an eye roll and an "I'll ask". The volume did not decrease.
Anyway - the food was very good. Scallops poached in a wonderful saffron broth, great brick chicken, and a french dip sort of sandwich were all extremely tasty. Great oysters and cheese plate as well.
Sadly, we may as well have been eating alone, since we couldn't understand what each other were saying (see: Kraftwerk, above).
I'll try it again, but I think my vote will be for take-out.
Overall: food is excellent, service/ambience could use some work, kids.
with 14,000 restaurants in NYC, why waste your time? – I can't say the food was bad. Nor can I say the wine selection was bad. That said, I just don't understand why people consider these the best Oysters in town. They simply aren't. The waitstaff is well-informed. Alas, it's all they can do to not fall on top of you as they're forced to crowd more patrons onto the benches. While I love Kraftwerk, it's also nice to be able to actually have a conversation with the person across the table (literally impossible the night I went with the music so loud). This place would be great if a) they didn't put the tables right on top of each other, b) turned the music down just a tad, c) the prices...really?
This is a true dining experience – I go to M&S whenever I can (afford it). It's not cheap, but it's the most creative, tasty, genuine food in most of Brooklyn. They have very simple dishes that capture the true essence of that vegetable, meat, spice or dessert.
Everything from the ambiance, the design, the servers and most importantly the food has always been very, very good. But don't get one dish for just yourself, go with friends and share everything. Get a bunch of appetizers and don't leave without dessert, you will not regret blowing the hundred bucks you just spent.
Best restaurant in NYC: great food and atmosphere, incredibly informed staff – I don't often love places, BUT:
I've been going to Marlow and Sons for several years, now, and I have to say it is consistently the best restaurant I've been to in the city. No, ANYWHERE. I've never, not once, had something less than remarkably good. I think the other reviews have probably painted a fair picture of the place--kind of dim, worn unfinished wood, a little loud, small, if you're only a couple sometimes you're sitting at a table with someone else you don't know. On a busy night, sometimes you have to wait.
But the food and the service exceed all reasonable hopes. The regular menu (if you can call it that--the menu relies heavily on locally sourced, seasonal ingredients) is excellent. The brick chicken is as good as it gets, but I feel that the other entrees often offer more. The oysters are likewise good, but overshadowed by the other appetizers. If you happen to be there in season, the morel toasts are INCREDIBLE, one of those memorable gastronomic treats... I've had some amazing lamb and rabbit, and a friend had a special cold sorel soup (I know, sounds odd) that was sublime. There's cheeses available, listed (along with everything else) on a chalkboard, including their city and animal of origin... you'd be a fool not to try a selection.
The waitstaff are top notch, well informed about the foods' flavors, ingredients, origins, etc. To say knowledgeable is a disservice, passionate is more accurate. To have every single server able to articulately describe the subtle differences between two sheep cheeses is something incredible. The speed and attentiveness of the service is likewise flawless, with servers always near at hand but never hovering. Even on the most busy nights I've never felt any pressure to leave.
My only complaint about the whole enterprise is the beer selection. Their wine selection is extensive and varied, but the beers--while great--are only three, and often seem to not even cover the variety that a trio could.
Excellent and well priced. – I went with a friend around 9pm on a Saturday night so it took an hour before we were seated. However the food was well worth the wait. Everything we ordered was absolutely delicious. Oysters, chicken liver pate, potato tartine, and steamed mussels were prepared so well. I walked out extremely happy and plan to go again soon.
Great oysters, romance, atmosphere – This is a lovely and romantic place. Never had a bad meal here. The oyster are great. The only complaint I have is the occasional arrival of snooty, poofy, stagnant types who think they are in some posh palace and make demands and complaints that go beyond the reach of this lowkey, affordable place.
Customer Service 101 – Should you want to ruin any evening out (e.g. a date, a meal with family or friends), then look no further than Marlow & Sons or its sister restaurant Diner. Both are staffed by a wait staff so smug and rude that they can actually turn a decently cooked meal, which both restaurants serve, into an unpleasant dining experience. With the exception of a few green servers, the regulars are too jaded and way too hip to provide worthwhile customer service. To them, restaurant work is a delicately and finely cooked combination of snobbery and flat-out insulting behavior. On one occasion, a dapper host at Diner hardly took notice of us when we arrived. Instead of greeting us, showing us to a table, and providing us with menusa norm for any restauranthe preferred to chat at length with the bartender. On another occasion, a haughty and airhead like host at Marlow & Sons could not be bothered to seat us. We sat ourselves outside, and after clambering to order, settled down. It started raining and we moved inside but were told by the host in question that, even though we had ordered and even though we had arrived before other dinning parties waiting for tables, we would have to put our names on the list for the next available table. Whoever owns these sideshows ought to wise-up, restaurants in New York are a dime and dozen and customer service can make or break that dime.
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