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Marathon Grill makes a cheffy push
Marathon Grill, the ever-trusty Philly lunch/dinner brand, is making a push to become more of a chef-driven operation. They're starting with exec chef Luke Eschbach (far right; Zahav, Striped Bass, Marigold Kitchen, Maia, Xochitl), who's come on board with Marathon honcho Cary Borish to streamline and update the food at each of Marathon's six city locations. Though all the restaurants now carry an identical menu, each chef de cuisine has carte blanche to create seasonal specials at their whim. Borish has also implemented some tweaks and renovations to various Marathons, including the polished makeover of 18th and Spruce, a new outdoor patio bar at 1818 Market and a 25-foot mural at 40th and Walnut painted by Drawing for Food's Kris Chau, one of our fave local artsy types. Running game at each location: - Marlan Rambaran at 1818 Market - Tyler Turner at Marathon on the Square - Jason Padmore at 16th and Sansom - Paul Martin at 10th and Walnut - Perez Filiberto at 13th and Chestnut - James Coleman at 40th and Walnut After the jump, check out some new lunch and dinner plates that can be found at any Marathon. Lunch: - Grilled Salmon Niçoise Salad with crisp greens, snap peas, new potatoes, olives, hard-boiled egg and sherry vinaigrette - Cubano roast pork sandwich with spicy coppa, Swiss cheese, pickles and whole grain honey mustard on a Cuban roll - Veggie Burger with curry mango ketchup, lettuce, tomato and red onion on whole wheat bun - Pulled Pork sandwich with 24-hour braised pork shoulder, broccoli rabe and homemade BBQ sauce on brioche bun Dinner: - Wild Mushroom Flatbread with herbed goat cheese and arugula - Crispy Sesame Salad with chicken, Napa cabbage, cucumber, carrot, edamame, snap peas, red onion, wontons, almonds and citrus-sesame vinaigrette - Pressed Brisket Sandwich with caramelized onions, sharp provolone, broccoli rabe and ancho glaze on a Cuban roll - Pappardelle with Shittake and Cremini Mushrooms, English peas, caramelized onions, arugula, lemon-herb chicken and sherry jus - Chicken Pot Pie with spring vegetables, new potatoes and puff pastry - 8 oz. New York Strip Steak with grilled spring vegetables, herb butter and hand-cut fries NDJ Posted 2010-05-24 14:41:25
Marathon Grill makes a cheffy push
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- Marlan Rambaran at 1818 Market
- Tyler Turner at Marathon on the Square
- Jason Padmore at 16th and Sansom
- Paul Martin at 10th and Walnut
- Perez Filiberto at 13th and Chestnut
- James Coleman at 40th and Walnut
- Grilled Salmon Niçoise Salad with crisp greens, snap peas, new potatoes, olives, hard-boiled egg and sherry vinaigrette
- Cubano roast pork sandwich with spicy coppa, Swiss cheese, pickles and whole grain honey mustard on a Cuban roll
- Veggie Burger with curry mango ketchup, lettuce, tomato and red onion on whole wheat bun
- Pulled Pork sandwich with 24-hour braised pork shoulder, broccoli rabe and homemade BBQ sauce on brioche bun
- Wild Mushroom Flatbread with herbed goat cheese and arugula
- Crispy Sesame Salad with chicken, Napa cabbage, cucumber, carrot, edamame, snap peas, red onion, wontons, almonds and citrus-sesame vinaigrette
- Pressed Brisket Sandwich with caramelized onions, sharp provolone, broccoli rabe and ancho glaze on a Cuban roll
- Pappardelle with Shittake and Cremini Mushrooms, English peas, caramelized onions, arugula, lemon-herb chicken and sherry jus
- Chicken Pot Pie with spring vegetables, new potatoes and puff pastry
- 8 oz. New York Strip Steak with grilled spring vegetables, herb butter and hand-cut fries
MG fills the vital go-to neighborhood spot where you can grab a satisfying affordable meal, but I wish the service matched the consistency of the menus. 19th & Spruce is friendly and attentive, while 10th & Walnut is truly awful. The new menu is great, but the spotty service is the real problem.
I had a delicious salad from Marathon last week, it was pleasantly surprising.
[...] - Philly’s Marathon Grill makes a chef-driven push. [...]
The new Quesadilla they have is EXCELLENT, better than Qdoba or Chipotle ANYDAY!
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