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Marlow & Daughters
Rating Details »
Categories: Meat Shops, Grocery
Neighborhood: Williamsburg - South Side95 Broadway
(between Bedford Ave & Berry St)
Brooklyn, NY 11211
(718) 388-5700
- Price Range:
-
$$$
- Accepts Credit Cards:
- Yes
- Parking:
- Street
- Wheelchair Accessible:
- No
12 reviews for Marlow & Daughters
I know what i'm about to say is so 2004 but Marlowe and Daughters is a locavore's delight!
Similar to Marlowe and Sons' let's-get-down-to-brass-tacks simplicity, M&D focuses on cheese and meats and only the essential condiments and accoutraments necessary to make your charcuterie plate perfect...
Yeah, you're going to drop $100 but you and your friends will be giggling like school girls once you have a Carrs cracker topped with a slice of cloth wrapped upstate cheddar, a bit of braesola and a tangy pickled fig all washed down with spot of tasty 12 year old tawny.
perfection in a mouthful!
I need to be rich, actually its no longer an option, its a necessity, as I have to now buy every meat product I ever consume from this place.
I love that they butcher in front of you while giving recommendations on what goes well with a heavy Belgium lager.
The sausage with leeks still invade my dreams.
I'm sitting in Diner, which is seemingly a part of this pure food haven.. More on that later...
Marlowe and daughters is the only place to go for that Pollen quality meat you've been looking for...
Pricey ? Sure , but you can't put a price tag on quaklity... or your health.
Do yourself a favor and go... You'll thank me later...
...and when I say pricey, let me be more specific: I spent $70 on steak. Yeah. It was freaking amazing.
1 Previous Review: Show all »
-
10/1/2009
This is the best store ever. I'm in love. WHY oh WHY have I not been shopping exclusively here??… Read more »
You know what I love? I love meat (yeah, go ahead and laugh)! I'm convinced (in a non-creepy way) that stuff made from or that comes from animals tastes better than say twigs, wheatgrass and granola speckled with agave and fairy dust.
I woke up yesterday morning and after laying in bed for what seemed like the better part of the morning, it was decided upon that breakfast should be eaten and a trip to Marlow & Daughters taken...well, in the opposite order.
Approximately twenty-five minutes later the potatoes for hash browns were par-boiling, there was a pint of low-temp pasteurized milk (with the cream on top) and a half dozen eggs on the counter and a package of a dozen slices of the smokiest bacon I've had in years next to the stove.
I made shallot hash browns, bacon and soft scrambled eggs all of it cooked in wonderfully delicious rendered bacon fat and enjoyed in the shadow of the Williamsburg Bridge.
Yes, Marlow & Daughters is expensive, but almost every single scrap of meat is sourced from local farms and you know how I feel about supporting local farmers (see my USQ Market review). Secondly, its just damn good meat.
So the next time you're trying to decide between IHOP, Denny's and brunch place that's serving Thursday's leftovers; get your ass down to Marlow & Daughters and rock your kitchen like a mofo!
I converted my vegetarian fiance to the indulgent, meat loving side with the help of Marlow & Daughters. Now send me a gay man! Oh I'm kidding about that last part.
So...the conversion has taken place and M&D's local farm raised and grazed meat softened the blow for my meat-abstainer aka fiance and the shop gives me cooking tips. Each butcher and clerk is a total foodie!
Now, I do amazing things with tofu, but I don't know how to cook meat. I've never been interested in touching it and well...I could never afford it. Then, I started dating a vegetarian. Shopping for, handling, and cooking meat is very new to me and the customer service couldn't be better.
It's a little on the pricey side, but I'd rather pay a few more dollars for quality.
Woohoo! As good as it gets!
I love all things meat. give me pork pieces, i don't care which. grass-fed beef gives me chubb. rabbit kidneys, fowl liver, turtle hearts. i don't care- good meat makes me virile. marlow & daughters has all that stuff, no problem. like a porn shop, you can smell the promise of carnal steak just walking by on the street. but forget the meat. once in a while, when i'm least expecting an herbivore moment, i walk into meat-paradise, and they have a little bag of baby arugula. so simple, bright, almost unpleasantly picquant. fucking delicious, the roman spice of that arugula is every moment you can imagine sophia loren biting your lips.
i go every weekend and get all of my meat for the week. I eat meat three meals a day, and when its all said and done i spend about 110 dollars and MaD which i find to be pretty reasonable (considering its all my meat for the week and i could easily spend that on dinner for me and my gf in a night or two of eating out).
If i buy some other add ons besides the meat my bill usually lifts to an oddly higher level...meaning I find good value in my meat per dollar ratio but am always a little disappointed in how much it costs to walk away with a little produce or yogurt or honey on top. Anyways, i really shouldn't even include this in the review as it is my own fault with these big eyes/stomach.
The meat is always fantastic. like i said i go every single weekend. need i say more?
The prices here really only make sense if you care about where your meat comes from and how it was raised. I am fairly sure that they reflect the price of raising meat in this way, and not just mark-up by the folks at Marlow.
The way I rationalize it is just to go into it with the understand that this is the TRUE cost of raising meat and that supermarket meat prices are distorted by the awful methods they use to raise the animals. Just like with sweatshop clothing, the story of how supermarket meat is so cheap is one they'd prefer if most people didn't know. The solution is to eat meat less, but when you do, support the meat that is ethically raised.
I was lucky enough to be informed about Marlow & Daughters during a recent trip to Brooklyn. I didn't purchase any meat because I was on a bus back to Boston that day but I did make a few other purchases of some amazing local products. The staff was fun and friendly and you could tell they love their jobs. Such a great vibe! If I lived in Brooklyn I'd have to shop here all the time.
If you are living in New York and interested in procuring and consuming local meat than you probably know who Tom Mylan is. Star status aside, this review is not about Tom so let's focus on the product and the space.
Marlow & Daughters' much anticipated opening occurred recently, on the coattails of attention after being exalted as the only whole-animal butcher in New York City dealing exclusively with local meats. The product and stock of retail cuts are available on a somewhat exclusive basis, especially beef since they currently receive a single steer per week. So don't expect a full selection of steaks every time you go--when they run out, they run out until next week, with porterhouses, t-bones, and new york strips going quickly. Along with all the meat--beef, pork, duck, rabbit, veal, lamb, etc--they also offer house-made sausages, cured meats, a limited selection of local dairy and produce, and some gourmand pantry items.
The greatest part about M&D is that the animal is broken down on-site with a focus on snout-to-tail usage, providing ultra-fresh daily access to both traditional meat cuts and offal from local farms; You know you are getting quality meat, the animal is handled by an honoring individual, and you are supporting a local farm. This is something I've been yearning for, and it has finally arrived. It is worth noting that, given the focus on whole-animal butchering, the quality of the meat over a longer period of time will be directly related to the quality of the animal. This may sound obvious, but in higher turnover butcher shops consistency in quality is often a goal, allowing for dependability and expectation. When dealing with a single steer per week every aspect of the beef you buy--e.g. marbling, size, quality, etc--will undulate, providing a more intimate relationship between you and the origins of your meal. This is one of the many fantastic aspects to consuming food locally and closer to the source.
The glory of M&D certainly comes at a price; The meat is incredibly expensive. You are paying top dollar for high quality, locally procured meat that is butchered by the man selling it to you. (Something that, frankly, shouldn't come at such a premium.) There is a cost to that love story, so be prepared to shell out when visiting. Personally, I am a bit conflicted over the relationship between price and product. The manner in which the meat is butchered often focuses on leaving the fat on the cut, even on steaks--e.g. flatiron, hanger, flank, etc--which are often leaned before purchase. This is a great thing, since fat is the source of so much flavor, and I expect to pay the same for exterior fat as I do for meat, but make sure to specify if you want some trimmed before the purchase, because a 3-inch layer of exterior fat on a bone-in prime rib is just not necessary. Furthermore, if you are purchasing meat for curing, sausage making, or other meaty hobbies, make sure to purchase fatback separately, as it's much cheaper than when it's attached to some pork butt (though still $6).
A large portion of the beef is also dry aged. Dry aged beef is generally expensive because the process itself reduces the amount of product--the beef loses weight as the enzymes break down the tissue and the air-exposed exterior of the meat is usually thrown away. The one comment I have about the dry aging at M&D is that I don't think they trim enough of the exposed exterior prior to selling. If you are purchasing a dry aged cut try not to get an end piece, or if you do request that the hardened exterior be trimmed before purchase.
The meat isn't the only expensive item--the whole place is priced to kill--but it's the only item worth the coin. If you have another source for local produce and dairy chances are it's cheaper--I accidentally paid $13 for less than 3 pounds of potatoes--and the dry goods are probably tasty but $11 for any small jar of pomodoro sauce is ridiculous.
I've stopped by a couple times since the opening and in-total bought hundreds of dollars in meat and produce. Some has gone towards meals on the day of purchase while the rest is patiently waiting in my freezer for upcoming smoking, curing, and/or sausage stuffing sessions. Every time I've visited the turnover has been consistent. I sincerely hope that this continues and is not just a product of the recent opening and the holiday season. The mentality to support this type of establishment has been developing and maturing over the past many years as more focus is put on local, quality food. The high prices are worth it but that certainly does not make it affordable to everyone on a regular basis.
Despite M&D's cost, nothing can replace the benefit of a solid relationship with a quality butcher who in turn has farm relationships. If you like playing with meat you must visit this place.
I'm trying to decide something. It kinda gets to the very core of my existence.
Do I reward 5 stars to MaD because of what they're doing, because of how they do it, or do you complain about price? Do I tip my hat, because I am an omnivore who's been transforming his eating habits significantly for the past 10 years, and can now finally feel good that there's a butcher in NYC that's local, sustainable, AND cares about flavor?
I mean, for way too long, you could not get it everyway you wanted it; it was grass-fed but from California, it was local but it didn't taste great. Now, we're entering a new era in food awareness, where food's good, good for you, and at least better for the environment, and while it's a lot more expensive, food should not be cheap.
At least that what I think. Food's not a luxury, it's obviously a necessity, but, well, I eat too much.
Plus, it's still much cheaper (and, if you ever get to come over) a lot more fun when I cook for you than when we go out!
Okay, got that off the chest.
Love the place, gross-out factor and all (butchering is done in the open people, and there's lots of organ meat on display).
Delish skirt steak; having the"Cheffie" sausages tomorrow. Can't wait.
