Favorite Dishes #44: Le Grand Aioli at Marlow & Sons


Mayo is one of those ingredients you either love or hate. So it’s pretty bold for a restaurant to feature the condiment prominently — indeed, as the centerpiece of a dish. That’s exactly what Marlow & Sons (81 Broadway, Brooklyn; 718-384-1441) does every summer. On Mondays, the Williamsburg eatery offers one of our favorite audacious dishes, Le Grand Aioli, celebrating the season and the garlicky dip.

One night a week starting at 5 p.m., the local-centric restaurant serves the shareable plate with an ever-changing assortment of farm-fresh ingredients. Recent renditions have included fresh heirloom tomatoes, roasted eggplant, marinated cracked potatoes, dressed wax beans, grilled string beans, shishito peppers, fried zucchini, fried garlic, pickled egg, poached swordfish, and lamb meatballs. But, just like the growing season, you never know what you’re going to get — could be sardines, or potatoes, or pickles, or snap peas. No matter what, it’s like taking a country escape.

The bounty surrounds a big bowl of some of the best aioli you’ve ever had. It’s made from fresh certified organic eggs along with garlic, lemon juice, and a blend of high-quality oils. The grand goal is a shareable platter that truly is of the moment. Available until fall sets in, it’s one of our best-loved summer treats. 

The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10. To read about previous dishes, browse the 100 Favorite Dishes page.

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