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Six years ago, Marsha Brown was looking for something more. Already a successful restaurateur, she entered the old stone church on Main Street, peered up at the original stain glass and saw the fleur de leis, a symbol of her native New Orleans. Finding a kindred connection between New Hope and her hometown, Brown knew she had found a home for her latest culinary venture.
According to Caleb Lentchner, executive chef and general manager of Marsha Brown Creole Kitchen, stories like these define Brown and her style. “She is incredibly passionate about everything she does,” he says. “She is extremely involved with all aspects of the restaurant. When we have a new menu idea, we sit down with a committee and test several different variations of the same concept.”
Their collaborative efforts and dedication to quality sets Lentchner and Brown apart on the New Hope culinary scene. “I want to always be my purveyors’ number one customer,” Lentchner says. “I want the best ingredients all the time, no questions asked.” As a result, everything at Marsha Brown is made from scratch.
And while passion and dedication in the kitchen is crucial to any restaurant’s success, it also takes a certain culinary prowess and flair. “When you leave the urban environment, you tend to run into restaurants you can’t define,” explains Lentchner. “They have no signature style. We are a refined Creole steakhouse with an urban feel but a lot of Southern hospitality.”
Marsha Brown features a wide array of cuisine, all touched by Brown’s deep southern roots. Their pan-seared sea scallops and lobster tail are served with a crawfish risotto while their Creole-style steak comes complete with a bayou dry rub, sautéed wild mushrooms, Bermuda onions and a side of bleu cheese. But if you want a real taste of New Orleans, Brown’s family recipes are a sure bet. The eggplant Ophelia, her mother’s favorite, is a creamy shrimp and crabmeat casserole topped with grilled eggplant and finished with a Creole butter sauce.
And while their food can be considered a working art, Marsha Brown’s location is a wonder in itself. Housed in a 150-year-old stone church, the restaurant attracts some customers without even the promise of a memorable meal. “We leave the doors open on weekends before we start the day, and people just stream in to take a look around,” says Lentchner. “A lot of people end up staying.”
Megan Conover, a resident bartender for the past five years, thinks she knows why. “People off the street usually come in out of curiosity,” she says. “You can’t help but be fascinated by the ambiance that has been created here. It pulls you in.”
Once inside – and just beyond the lounge and raw bar – the steps lead to a mammoth Renaissance-style mural where an altar once stood. At the foot of the mural, the main dining room stretches out under vaulted ceilings. The space also features the newly renovated choir loft, popular for rehearsal dinners, weddings, corporate events or any special occasion. The building has seen its fair share of nuptials over the past century, making weddings something that comes naturally to Marsha Brown. “We have already had 15 weddings here in the past year,” Lentchner says.
Still, like any chef worth his salt, Lentchner knows what’s at the heart of Marsha Brown’s success. “You can’t deny the obvious beauty of the restaurant,” he says, “but it’s the quality of our food and our outstanding service that makes people come back.”
And as a holdover from the holidays, Lentchner is still offering his celebration menu. Essentially a prix–fixemeal offered at $69 for two, it’s proven to be a success. “Each guest can choose an appetizer, entrée and then dessert,” he explains. “Everything is off our regular menu and retains our signature family style portions. I didn’t want to take that aspect away. It just wouldn’t be who we are.”
Southern hospitality is rarely found this far north, and if you have never experienced a little, you’re missing a lot. “Everyday we strive to exceed our guests expectations in any way possible,” Lentchner says, “and we are constantly thinking of new ways to do it.” Amen to that.
Go Online at www.marshabrownrestaurant.com