"Bayou 'n Bourbon" Returns to Marlow's Tavern | Restaurants
Marlow’s Tavern is bringing back its annual salute to Creole cuisine. Starting on Wednesday, February 15, through Monday, March 26, the popular neighborhood tavern is offering a six-week long “Bayou ‘n Bourbon” menu. During this time, all eight locations will feature dishes and jazzy cocktails that will transport guests to Bourbon Street.
“Who doesn't love the food and culture of New Orleans?" asks Executive Chef/Co-founder John C. Metz. "From the fiery flavors to the amazing cocktails, our chefs are bringing back a little taste of the Bayou to our guests. We look forward to this celebration every year."
The “Bayou ‘n Bourbon” menu includes the following dishes, which are offered daily during the six weeks:
• Roast chicken and shrimp gumbo - a Louisiana tradition with a Marlow’s twist (7)
• “The” Bayou flatbread - spicy andouille sausage, fresh picked spinach, chopped peppers, Swiss cheese and sweet and spicy Creole Remoulade (8.5)
• Fiery crawfish fondue – a rich, creamy blend of crawfish, gruyere cheese, herbs and spices served with Ciabatta Crostini (9.5)
• “Nawlins-style” po’ boy - tempura battered shrimp and crawfish, sweet slaw, shredded lettuce and tomato on a soft Cuban roll with smoked chili cream (12)
• Bayou burger - fresh ground beef all “jazzed up” with Andouille sausage, cheddar cheese, craw daddies, lettuce, Roma tomato, red onion and house-made Creole mustard on a toasted onion roll (11)
• Deconstructed jambalaya - grilled chicken, Andouille sausage, house-made dirty rice and crawfish Creole sauce (14)
• Sweet Bourbon St. ribeye - blackened Jack Daniels honey-blazed ribeye served with thin asparagus and a crispy sweet potato cake (26)
Marlow’s also offers a sweet dessert to complete the NOLA inspired meal. The honey bourbon bread pudding is made with honey and vanilla crème Brûlée, soaked Ciabatta and a splash of Jack Daniel’s honey (7).
For jazzed up cocktails, guests will enjoy Marlow’s spin on classic New Orleans-style drinks:
• “Pat’s” Marlow’s Hurricane – a New Orleans tradition borrowed from Pat O’Brien’s with Bacardi light rum, fresh orange juice and a floater of Bacardi 151. (8)
• Ramos Gin Fizz – Van Gogh gin, house-made sour, light cream and orange flower water, shaken 50 times until frothy and then served icy (8.5)
• Cajun Cosmo – Absolut Mango and Peppar, cranberry, triple sec, and fresh lime (9)
• Abita Jockamo – light crystal malts and intense hops make this traditional IPA a perfect pairing with spicy dishes (5)
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