Inside the Stylish New Marlowe, Even Better Than the Original

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The talented team behind Park Tavern and The Cavalier transform the former Coco500 space in SoMa into a stylish new Marlowe, which is even better than the original.


Your Toast

Chef Jennifer Puccio’s newfound love of all things on toast is seen above in a spicy mix of grilled calamari and chorizo topped with avocado, salmon roe, toasted garlic, and cilantro.

White Wash

Local designer Ken Fulk revitalized the space with a fresh coat of paint and touches of comfort, such as vintage smoked glass pendants from a Maryland barbershop and a hanging rack of mix-and-match pots and pans above the communal table. With the recently acquired liquor license, Marlowe’s new cocktail list highlights small-batch and expertly sourced spirits, such as Diplomatico rum from Venezuela.

Order's Up

The famed Marlowe burger is as good as ever and will soon be available via takeout window (adjacent to the new patio oasis) that opens onto Brannan Street. You can also score Lucchetti’s seasonal homemade cookies from the novel little hatch.

Brunch Must

Think of The Butcher as a beefed-up Bloody Mary, made with Russian Standard vodka, lemon, and the same “hot and boozy” cocktail sauce that chef Puccio serves with her classic spiced jumbo gulf shrimp. It’s the perfect accompaniment to Marlowe’s new brunch offerings.

Hail to the Chief

James Beard Award-winning pastry chef Emily Lucchetti—formerly of Farallon and Waterbar and author of six cookbooks—joins Puccio and owners Anna Weinberg and James Nicholas at Marlowe, Park Tavern, and The Cavalier as chief pastry officer, lending desserts a touch of sophistication and nostalgia. She gives props to previous chef-owner Loretta Keller, with Keller’s Coco500 vacherin: meringue topped with coffee ice cream, crème anglaise, chocolate sauce, and toasted almonds.

This article was published in 7x7's December 2014 issue. Click here to subscribe.