A few of the former employees have stopped by during construction. They tell us that after closing time they could sometimes hear music and laughter coming from the third floor…shortly thereafter we found this old photograph.
We have restored every inch of the tin walls and ceilings that we could. Someone’s brother must have been in the business, because a large number of styles and patterns are installed throughout the five floors of this building - its almost a museum of vintage tinwork. Some was already apparent when we first saw the place, but we were able to uncover a good deal more under drywall and paneling installed in the 70s.
The original floor in the downstairs bar, installed in the 20s is gorgeous. We love how its aged over time.
We fell in love with this sign 10 years ago when we first saw this place. It was probably installed in the 40s or 50s when this type of ironwork was being installed in Boston townhouses. The ironwork motif is repeated throughout the restaurant, most strikingly around what was originally an open-air patio.
The original design for the downstairs bar is designed to complement the mosaic floor and original tin walls and ceilings. It is also designed to evoke the spirit of the Marliave during the 20s and through prohibition where -according to contemporary newspaper articles - illegal liquor was made and sold.
Writing an opening menu is quite a challenging task, and the one below is “Take 21”. My goal is to create a menu that will be served all day in our casual downstairs bar, which features Italian, French, and classic New England fare. The downstairs bar will also feature a raw bar of freshly shucked oysters and clams. Scott
DOWNSTAIRS AT MARLIAVE
Appetizer
Oysters: Daily selection, cocktail sauce, prosecco, horseradish, lemon
Calamari: Lightly fried, fresh tomatoes, garlic, white wine
Rarebits: Pan toasted brioche, farm house cheddar, lager, honey roasted ham, roasted garlic
Tomatoes: Vine ripe, buffalo mozzarella, basil, extra virgin olive oil
Baby Iceberg: Great Hill blue cheese, apple wood smoked bacon, endive
Caesar: Romaine, white anchovies, Reggiano parmesan, garlic croutons
Mozzarella: Fried, basil, marinara
Chowder: Little neck clams, buttery potatoes, bacon, garlic crunchies
Crab cakes: Jonah crab, asparagus, bisque
Wings: Crispy, hot sauces, 10 herbs & seasonings
Daily Specials
Monday: Roast beef, Yorkshire pudding, mushrooms, gravy
Tuesday: Bangers & Mash
Wednesday: Corned beef & Cabbage
Thursday: Lasagna, cheese, marinara
Friday: Clams, house cut linguini, garlic, white wine
Saturday & Sunday: Eggs Benedict, Omelets, & Waffles
Entrees
Pot Pie: Giannone all natural chicken, seasonal vegetables, traditional crust
Fish & Chips: Cod, house cut fries, malt vinegar
Spaghetti: Meatballs, fresh cut spaghetti, insanely fabulous tomato sauce (for you Joe)
Yankee Pot Roast: Short ribs, vegetables, potatoes
Scallops: Mushrooms, whipped potatoes, fresh peas
Pizza: Pan baked, cheese, tomato…add pepperoni $2
Pork Chop: Bell peppers, caramelized onions, Yukon gold potatoes
Sandwiches
Served your choice of: House cut fries, Boston baked beans, or Cole slaw
Hamburger: House ground, onion roll, farm house cheddar…add bacon $2
Lobster: Tail & claw meat, Buttery roll, mayo
Monte Cristo: House honey baked ham and turkey, Swiss, lager batter, cognac
Eggplant: Parmigiana, Garlic bread, marinara
Pastrami: Baked in a pot, Swiss, onion roll, brown mustard
Roast Beef: House roasted, farm house cheddar, tangy sauce
