Marlowe wows in San Francisco

We didn't have a reservation or a plan.  In fact, I was leaving work late and facing a long line of cars into the city.  Being the planner that I am, I was concerned.

Our plan was concocted on the fly as I drove up.  Meet at a place I'd never heard of - Marlowe - near the ballpark and try to grab a seat at the bar.  Easy enough but still daunting.  Thank goodness it was a night off for the Giants because I quickly found a parking space and approached the restaurant.

Although a small group was waiting near the door we were in luck - about 15 minutes for two seats at the bar.  Once seated, I scanned the menu and started to salivate.  I couldn't help but notice the crispy brussels sprout chips with meyer lemon and sea salt which I ordered immediately.  Salty and crispy, the chips made for a unique and satisfying starter.

After a quick chat with the very cute couple seated beside us, we made our dinner selections.  We selected the Anson Mills polenta with wild mushrooms, truffled pecorino and poached farm egg and grilled pork chop with crispy parmesan dumplings, apples and pickled mustard seeds.  I was talked down from ordering more - the summer squash gratin with tomato, Bellweather Farms cheeses and crumbled buttered breadcrumbs - so that we could save room for dessert.  I like to think I can be reasonable when the need arises!

While waiting for our dinner the cute Concord couple told us the stuffed sole with blue crab, glazed celery root and baby fennel with meyer lemon and capers was divine.  I made a mental note to order it the next time before fixating on the pork chop which magically appeared before us.  One bite of that pork chop made me forget all about the sole and the arrival of the polenta put me over the edge.  Let me say this:  the pork chop was possibly the best I've had.    Perfectly seasoned, perfectly cooked and garnished with the dumplings made for a dish I couldn't stop eating or raving about.   Now for the polenta.

What really makes the polenta (besides the polenta) is the mushrooms which were, in a former life, swimming in butter on a stove.  No matter.  Paired with truffled pecorino and topped with the farm egg we were quickly swooning.  Someone we know called it:  you MUST order this dish unless side-tracked by the Marlowe burger with carmelized onions. 

Our final course, dessert, was  "pumpkin whoopie in a Mason jar".  Although the flavor of pumpkin wasn't overwhelming, it was the perfect finish to a dinner I won't forget anytime soon.

Even though I've raved about the food I really must mention the service.  Kraig, our server/bartender was perfectly attentive and personable (very charming) who really contributed to the entire dining experience.  My water glass remained filled, wine appeared when summoned and we left feeling like we'd stumbled upon a new sparkly food gem in San Francisco.