Margaux at Marlton Hotel

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The latest addition to the village is the Marlton Hotel located on 8th street right off of 5th Avenue brought to you by Sean McPherson.  I am pretty confident he has another hit on his hands.  You can check out the photos of the place on Eater.   Chefs are Michael Reardon and Jeremy Blutstein.  

Vegetables
There are several rooms to congregate, have a drink, eat a meal or just a few bar snacks.  The lighting is warm and the best part is the noise level is optimal.  I realized half way through my meal that I was not shouting at my dinner date.  What a total treat.  The vibe is great, the service was attentive and the food (considering they just opened) was quite good.  The menu is nouvelle mediterranean..and by the way a nice cocktail menu too.  They started us off with a nice crispy vegetable plate.

Sunchokes
We tried a few things.  We started with the crispy sunchokes served with a rich lemon yogurt for dipping. These chips are addictive.  If they brought more than the bowl I would have been happy to continue consuming them.

Lambmeatballs
Bite sized lamb meatballs roasted in a red sauce topped with a saffron yogurt.  Interesting subtle combination of African spices in the meatballs.  

Brussels sprouts
A side of brussel sprouts.  Always a favorite.

Fennelsalad
Sliced marinated fennel salad with small pieces of feta, pomegranate seeds and sumac.  There were a few other salads that I want to try next time that look interesting too.

Custard
Cauliflower custard topped with crispy brussel sprout leaves and small pieces of roasted acorn squash.  This was excellent.  I loved the texture of the custard mixed with the intensity of the roasted vegetables.

Chicke
Rotisserie chicken marinated with urfa biber, a smoky rich chili pepper flake with hints of chocolate.  We dug in and I forgot to grab a pic before hand.  This was served over smashed sweet potatoes with a large dollop of green harissa.  Perfectly cooked.  Juicy and full of flavor.  Winner.

Cod
Cod served with sauteed savoy cabbage, kelp and a hint of lime.  This was a bit bland but could be remedied over time.  

Wuince
A dessert was needed.  There are three dessert options and a few different flavors of gelato.  We tried the quince tart.  The crust had hints of cinnamon and whole wheat which was really good.  Think of it as an updated apple tart.  

Loved it there.  Really looking forward to going back and trying a few more things on the menu and getting a Tijuana Zebra.  They are open for breakfast and lunch too.

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