In preparing to talk about this jackpot new discovery, I feel like I'm getting ready to make an even greater public service announcement than when I normally share something I'm excited about---- but that's what's goin' on...
Maybe partly because, to me, this place seems to surpass the common 'family restaurant' vibe, landing themselves in the downright 'neighborly' category---- and also because in my three visits in two weeks, they absolutely knocked Cheesesteak, Pepperoni Pizza, Buffalo as well as Garlic Parm wings out of the park!
Let me tell you, I really enjoyed this pizza on my first visit!
I think it was the first time I ever got a 'personal size' anything---- but I also had a Cheesesteak coming...
The sauce, crust, real cheese, quality pepperoni---- POW! POW! POW! POW!
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| Personal Size Pepperoni Pizza |
A few days later I brought my wife, and her Salmon Sliders with their green herbey home-made tartar sauce (on the side), and the light, thin, delicious onion rings were really good too, but were a little dainty for me considering all I accomplished on my first visit...
When I made the comment about the Salmon Sliders to my wife, she responded passionately; "NO, I LOVED THEM! THEY WERE PERFECT!"
Alright baby alright, I don't want no trouble...
As Mexican places do with complimentary, often fairly generic chips and salsa, it was an unexpected gift to have a bowl of pretty excellent, fresh, warm, toasty, corny, tortilla chips and warm cheese dip placed on the table while I was waiting for my order to arrive...
I'm not a snack guy... I usually reserve my valuable real estate for food-food, but these were a highlight... They made my wife's eyes light up, which made me really happy 'cause she would eat every meal at home if it were up to her...
I heard about Marley's when a friend whose 'buds I regard in high esteem posted on FB that he found a Cheesesteak that rivaled what he's had up north... It was an amazing coincidence that he mentioned this just a day before I was going to be cheating on my lo-carb diet!
Always on the lookout for the best burgers, wingies, pizza, and cheesesteaks ---- and being from Philly and New Jersey, I could barely think of anything else after his recommendation...
How many Cheesesteaks have I eaten in my life? A thousand?
I don't know if I've ever had one on a softer, fresher, lightly toasted, world famous Amoroso's roll---- and this was their 12" mac daddy, something I've rarely if ever crossed paths with... The pillowy perfection of that roll made it seem more like a first kiss than a first bite... Was that too much?
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| What? |
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| What? |
I ordered it with grilled onions, mushrooms, and American cheese... Following through on that first bite, I thought 'what the?' when I detected an additional deliciousness dimension that gave this cheesesteak a subtle but clear edge over my other favorite cheesesteak connections in the area, which surprised me, because my curiosity going-in was 'would this be as good'... I deduced in a flash that it was the result of the toasty caramelization of the steak & onions on a hot-hot flat-top... I admit I only ordered it the one time, but on this day it rang all the bells that make the difference between some species of hot roast beef sandwich and a great Philly Cheesesteak...
Only the right and best meat can be cooked to that point, and on their website they mention using only the best rolls, the biggest-freshest wings available, the best cheeses, and quality shaved ribeye, etc...
From what I've tasted so far, I'll rubber stamp that claim...
I loved how when I ordered the wings, owner/waitress Jacqui, asked how I'd like them, regular or well done?---- wet or dry?... On my second visit I ordered them well done and dry, and on my 3rd visit I ordered them regular and dry... Dry meaning no pool of 'slag' on the bottom... Don't get me wrong, I love me some slag... In my house, growing up, it was a beverage--- it's just that I was still on the clock and didn't wanna drip all over my cleanest dirty shirt... I loved them both ways, with a slight nod to the regular, which were a bit more succulent--- the bones cooperating, sliding out just like they should after my quick and impressive Ariel O'Brien half-twist to the left...
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| Buffalo Style, Medium-hot, Dry, Well-Done... |
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| 10 Garlic Parm, and 10 Buffalo, Medium-hot, Cooked Regular... |
Probably one of the best compliments I could give them is I think they would have done well even in Philadelphia...
Who is they?
Insane I should get to them so late in the diatribe, but Alan & Jacqui Bredt, (Pop Pop & Granny) the lovable (middle aged) proprietors, are really nice folks who wanted to open up a restaurant in Philly but came down here to be closer to family--- mainly their grandson, Marley... The Marley Monster!
They fun-up the restaurant with a 50's and 60's Hollywood monster theme in honor of the munchkin, but the term 'monster', used as an expressive adjective, means a number of things to them...
Personally, if I had a restaurant I'd be shooting for monster flavors, I'd provide monster service, I'd keep the place monster clean, and I'd be monster appreciative for my staff and for the people who walked through my door! With that in mind, when I asked Alan about the name, it turned out we were on the same frequency...
Correct #$♥&!% answer! I thought...
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| Alan & Jacqui Bredt |
Because Alan made so many trips to the kitchen and back on my first visit, and because I thought everything was so supremely exceptional, I asked him; 'do you have people back there or did YOU make my food?"
His response was; "We have a kitchen staff of 3 absolutely great cooks/kitchen workers. Sometimes Jacqui helps with the cooking, but Cayetano, our (and the world's) hardest worker, prepared your food".
Nice shout out, and I'm happy for the opportunity to relay it forward!
Cayetano! Dude!
There's SO MUCH unexplored territory on that menu!
People sitting behind me were going nuts over the chili, and I'm gathering the meatball sandwich is a signature---- which is another thing I'm always on the hunt for...
Blackberry BBQ and Sweet Chili Wings! What? Real Milkshakes, Burgers they're braggin' on, Horseradish-Dijon Encrusted Salmon Filet, big Caesar Salads with the option of adding char-grilled grilled chicken breast, grilled salmon, or grilled shrimp!
I LOVE a good grilled salmon Caesar salad!
I just took that one day off for the Pizza and the Cheesesteak---- and Reese's Peanut Butter Cups a lil' later when I went to Publix... The big fat ones... The day was already trashed, you know how it works..
Actually, there are plenty of healthy things on the menu, and Jacqui told me that if they weren't swamped they'd be happy to make me whatever I wanted, which I thought was sweet, and awesome... I'd prefer they were swamped, but I do tend to visit at off hours...
A couple burger patties (no bun) and a big salad is a good lo-carb lunch, and wings are great... But don't think about that, EAT!
Live your life!
I'll catch up later...
One last thing... It sounded familiar and I did a double-take when I saw 'Monsterotti' on the menu... In Philly & New Jersey we used to get these things called 'Panzarotti'... A pizza folded like a calzone, but not ricotta filled, then deep-fried! Heaven on Earth! The saucy/cheesy insides were like molten lava, and we used to walk for miles outside in the winter snow eating them, alternating hands, exposing the next bite to the bitter tundra to cool it off, and they would keep us warm... I miss them, and I haven't had one in 25 years... I told Alan and he laughed, surprised to hear I knew the thing, and said; 'oh man they're good!'... I believe him... With the primo ingredients it's gonna be a scene man...
And if you think I'm not ordering a 'Godzilla' for my birthday in December (a 1 pound burger, cooked to order, between 2 gourmet grilled cheese sandwiches) you're gonna lose that bet, Babaganooosh!
Fun place---- go!
Address: 29835 US 19 North, Clearwater, FL 33761
Phone: 727.239.7208
Website: http://marleysmonstergrill.com
Hours: Monday - Saturday 11:00AM to 9:30PM
