It may not be open to the public until Tuesday, but Marlow's Tavern held a sneak preview Thursday for guests to experience.
Located in Waterford Lakes Town Center, next to Five Guys and Cooper's Hawk, Tavern aims to offer guests a personalized, home-like experience, while dining classic American cuisine.
"It's all about chef-inspired food, handcrafted cocktails, in a very comfortable, yet modern, tavern atmosphere," owner Alan Palmieri said.
The food menu consists of a "Start | Snack | Share" appetizer section, which includes signature cuisine such as the Marlow's famous hummus, warm brie fonue, truffled parmesan fries and "killer" calamari.
Entrees include Tavern burgers, salads, wraps, an array of seafood, side bar options, as well as a kids menu.
Guests can choose to select from the chef's recommendations, along with the soup of the day and the catch of the day.
Bar drinks include freshly squeezed, hand-selected cocktails, wine and beer, with happy hour ranging from 4 p.m. to 7 p.m. and ladies night every Wednesday from 5 p.m. to close.
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Tavern displays Chicago-style brick walls, flat-screen TVs surrounding the place and an open view to the kitchen, showing chefs at work. Guests have the option of sitting indoors on a booth, table or bar stools, or outdoors with mist fans providing breeze and an open view of the bar.
Palmieri said he always wanted to open a Marlow's Tavern in Waterford because of its atmosphere and community.
"[Waterford] is a beautiful community, great neighborhoods, great businesses, a thriving retail area," Palmieri said. "What we really tried to do was position ourselves in neighborhoods 'cause we really think of ourselves as a neighborhood gathering place."
Along with its Georgia locations, Tavern has two other Florida locations: Winter Park and Pointe Orlando in International Drive.
Hours of operation include Thursday to Saturday, until 11 p.m., Friday and Saturday until 1 a.m. However, bartender Laura Rudolph said Tavern just decides to close after the last person leaves.
"We're never going to ask people to leave, so if it's busy, we're going to stay open," Rudolph said.
As for what guests can expect when the doors are open to the public: Palmieri said each employee has been selected with a hospitality orientation in mind, providing a comfortable experience and "making the ordinary, extraordinary."
Marina Guerges is the Editor-in-Chief at the Central Florida Future. Follow her on Twitter at @marinaguerges or email her at MarinaG@CentralFloridaFuture.com.