Could you please find out how Marlow’s Tavern in Duluth makes their citrus aioli? It is delicious with their asparagus fries and we always bring home the aioli when we take home the leftover fries. I bet it would also be wonderful with other foods. Thank you. — Janet Nagel, Lawrenceville
When John C. Metz, executive chef, CEO and co-founder of Marlow’s Tavern, sent this recipe, he wrote, “Our citrus aioli has always been a fan favorite. The balance of flavors makes it the perfect condiment for Marlow’s Tavern’s signature asparagus (fries) and chickpea fries. It’s also great on fish, sandwiches and tacos. No one will judge you for wanting to double dip in this sauce!”
Marlow’s Tavern’s Citrus Aioli
Note: 1/4 teaspoon kosher salt and 1/8 teaspoon pepper are used in the nutritional calculation.
Roasted Garlic Puree
The restaurant prepares this garlic puree in batches of 2 pounds of garlic at a time, then uses a food processor to puree the lightly browned cloves. The quantity of garlic in this home-sized recipe is too small to puree in that manner so we recommend mashing the cloves by hand. Any leftover garlic puree can be used in pasta sauces, soups, or in dips or spreads.
From the menu of . . . Marlow’s Tavern, 1950 Satellite Blvd, Duluth; 770-622-2033, marlowstavern.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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