Marleaux's Tavern Bayou 'n Bourbon Celebration Brings Mardi Gras to Atlanta
Marlow’s Tavern is celebrating Mardi Gras by offering the tastes of the Big Easy with its annual Bayou ‘n Bourbon celebration menu. Executive chef, CEO and co-founder John C. Metz is not only showcasing Cajun flavors but also is once again temporarily changing the name of the neighborhood tavern from Marlow’s to Marleaux’s.
Inspired by the piquant flavors and vibrant attitude of Louisiana, Bayou ‘n Bourbon is a celebration of all things Cajun. "We know that everyone can’t make it to New Orleans for Mardi Gras so we’re bringing the flavors and classic New Orleans dishes of this annual celebration to our guests,” explains Metz. “In addition to po’boys, gumbo, jambalaya and cocktails, we’ve added a series of weekly features and a special bourbon section to this year’s menu.”
Bayou ‘n Bourbon is everything that Marleaux’s Tavern guests love but with a Cajun flair. Available for dine-in and takeout, the menu includes “Cajun Sensations” available throughout the celebration such as:
Roasted Chicken and Shrimp Gumbo – A Louisiana tradition with a Marlow’s twist.
Flatbread from the Bayou – Built with Marlow’s secret sauce and the best ingredients Marlow’s kitchen and the bayou have to offer.
Honey Bourbon Bread Pudding – Honey and vanilla crème brûlée, soaked Cuban bread and a splash of Jack Daniel’s Honey.
Weekly Bayou ‘n Bourbon features include:
Bayou Burger (Feb. 23-March 1) – Fresh ground beef with andouille sausage, cheddar cheese, crispy craw daddies, lettuce, roma tomato and house-made Creole remoulade on a brioche roll.
Deconstructed Jambalaya (March 2-8 and 16-22) – Grilled Prestige Farms chicken, andouille sausage, house-made dirty rice and traditional crawfish creole sauce.
N’awlins-Style Po’ Boy (March 9-16) – Tempura-battered shrimp and crawfish, apple cabbage slaw, shredded lettuce, roma tomato and smoked chili cream on a toasted baguette.
For guests preferring to celebrate in true New Orleans-style, Bayou ‘n Bourbon boasts a special menu of drinks and cocktails including:
“Pat’s” Marlow’s Hurricane – A New Orleans tradition stolen from Pat O’Brien’s. His secret recipe is “jazzed up” with Bacardi Light rum, fresh orange juice and a floater of 151. Hold onto your beads!
Bourbon Street Lemonade – House-made with Southern Comfort (a New Orleans original), lemonade, kiss of mint, fresh lemon and lime and a dash of sweet. Just what the doctor ordered!
ABITA® Amber – The first beer Abita Brewery ever brewed, this Munich-style lager is brewed with crystal malt and perle hops and has a smooth, malty, slightly caramel flavor and a rich amber color. Voted “Best Beer” in New Orleans.
Tavern Bourbons – Great in an Old Fashioned, Manhattan, Boulevardier or Brown Derby; choose from Old Forester, Bulleit, Woodford Reserve and Maker’s Mark Manhattan.