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The Marliave offers two classic dining options: The Upstairs affords its famous view and serves classic continental cuisine.
The downstairs is casual dining with food ranging from $10-$18. Serving classic prohibition-era cocktails and updated versions of the dishes you would have found at the Marliave a century ago.
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Scott Herritt, chef-owner of the subterranean Grotto, is cooking on a new level. Several, really: He emerged from the depths late this summer to open a new place, Marliave, a restored 1885 restaurant that features upstairs and downstairs dining areas, plus a little oyster bar. (Full review)
A Beatles song is on the playlist, and we've just polished off meatball sliders ($11, above) on toasted brioche with homemade tomato sauce. They're very good. A cast-iron pot of meaty Boston baked beans ($5.25) arrives. Someone is serious about this humble dish, which isn't cloying or overrun with molasses, and is plenty soupy and smoky. (Full review)