ORLANDO, Fla. (April 29, 2019) – Marlow’s Tavern executive chef, CEO and co-founder John Metz and his team have been experimenting in the kitchen to make sure guests leave with a little spring in their step and in their bellies.

“I feel fairly certain a large percentage of our guests already know what they’re ordering before they arrive,” Metz says. “We want to tempt them with fresh, new menu items that showcase seasonal ingredients. These new dishes may even result in our guests finding a new favorite!”

The menu features a selection of new items, including these can’t-miss dishes:

• Grain & Veggie Poke Bowl – Featuring tri-colored quinoa, farro, puffed wild rice, cucumber, radish, snap peas, shiitake, pickled red onion, fresh cilantro, avocado and herbed rice wine vinaigrette. Sous vide flank steak or ahi tuna poke can be added.
• Tavern ‘Slammin’ Steak Sandwich – Featuring marinated and sliced sous vide flank steak, chow-chow, fresh cilantro and firecracker sauce all piled on a buttery roll.

To help wash down the tavern fare, Metz suggests sipping on one of these new libations:

• Scrappy Old Timer – Made with Old Forester, this cocktail is barrel-aged, hand-crafted and batched every month.
• Rambling Rose – Made with Brockmans Gin, lemon verbena, simple syrup, lemon, Aquafaba and Blackberry Lavender Bitters.

About Marlow’s Tavern

Marlow’s Tavern was established in 2004 with the opening of its first location in Alpharetta, Georgia, and has continued to grow over the years, adding many Atlanta-area restaurants, as well as locations throughout Orlando and Tampa, Florida. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist.

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