photo: Christina Mitchell
Chef Jon Kosorek has been cooking one animal at a time since he opened Marrow six months ago. The menu changes, depending on available meat and produce, so I haven’t tried everything. But I can say that both the Reuben and the Patty Melt were freakin delicious. He just started Brunch last weekend with some new dishes, including Toast (Toasted Sliced White, House Stracciatella, Shaved Radish & Fennel, topped with Dill, $5.50), French Toast (Thick Sliced Batard soaked in an Orange Cinnamon Custard, served with Honey Butter and Maple Syrup, Scrambled Eggs and Grapes, $11), the Patty Melt (5 oz. J-Brand Patty seared with Caramelized Onions, served between Toasted Marbled Rye with Swiss Cheese and special sauce, $10) and Fried Pie (Spiced Apple Filling, served with house vanilla ice cream, $5). I ordered Steak & Eggs (Pepper Crusted Tenderloin served with Beef Fat Fries and Dressed with a Creamy Shroom Sauce and a 63.5 Degree Egg, $14). It was flavorful and hearty, without being heavy. And the flavors were assertive, but they complemented the steak, without overwhelming it. Meaty, gooey and crispy, this dish was a love letter to beef. The price was slightly higher than other brunch dishes around town, but trust me, it was worth every penny. This thing had me murmuring “Mmmmm” after every bite and reminiscing all afternoon. The chef told me he wants to establish brunch and then add dinner service, but it really depends on business. In my humble opinion, food this good should be available all day, every day, so you should DEFINITELY support this restaurant.
325 19th St., Oakland
Mon – Fri, 8 – 10:30am, 11am – 3pm
Sat & Sun, 10:30am – 2:30pm
Christina Mitchell
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