The new school at Marathon: They have faces!
Marathon has had a long history here in the city, since opening its first luncheonette in Northeast Philly in 1984, earning its strong reputation on a stable menu with staple dishes like open face turkey sandwiches, big salads, and other comfort foods that everyone loves. Owner Cary Borish has decided to take the restaurants to the next level by transitioning from lunch spot to chef-driven restaurants perfect for lunch and dinner. Borish and newly appointed Executive Chef Luke Eschbach have been working together to hire an on-site chef de cuisine and sous chef for each restaurant. All the chefs worked together to revamp the lunch menu and create a dinner menu that focuses on fresh, healthy ingredients but also brings refined culinary techniques to each dish. New items on the menu include: Wild Mushroom Flatbread, Crispy Sesame Salad, Pressed Brisket Sandwich and Pappardelle with Shittake and Cremini Mushrooms. Updates have been made to the beverage program as well, including a new emphasis on local craft beers and affordable high quality wines by the glass. “The spirit of Marathon is one of embracing change,” says Borish, “We’re still a family business, and we all live, eat, and raise our families together right here in Philly, which is how we continue to grow in tandem with the city.”
Marathon has changed its menu in the past two years more times than Phyllis Diller has changed her Depends.
i recently ate in the marathon at 19th and spruce with some friends where the food was fabulous. the service made the meal even better. our server adam was a delight,the team work was evident and themanagement was superior- every aspect of the dining experience worked perfectly!! we look forward to returning again to try some of the other new items on the menu.