Creative Cuisine

Members only club opens to the public and makes its Marque with creative cuisine

Members-only club opens to public and makes Marque with creative menu

Method Marque interior
Method at The Marque is open to the public Wednesday through Saturday. Courtesy photo
Method Marque Shrimp Mortdecai
Shrimp Mortdecai upgrades bacon-wrapped shrimp with a hanging presentation and a whiff of smoke. Courtesy photo
Eric Aldis CityCentre The Marque
Executive chef Eric Aldis collaborated with Mark Cox on the menu. Courtesy photo
Method Marque Philly cheesesteak bao
Philly cheesesteak gets the bao treatment at Method. Courtesy photo
Method Marque tuna taco
A Mark's classic: ahi tuna tacos with guacamole. Courtesy photo
Method Marque interior
Method Marque Shrimp Mortdecai
Eric Aldis CityCentre The Marque
Method Marque Philly cheesesteak bao
Method Marque tuna taco

Bringing in executive chef Eric Aldis and culinary director Mark Cox has already brought about a significant upgrade to the quality of the food at The Marque, but the members-only club in CityCentre wants to let the public get a taste of the chefs' innovative cuisine. On October 15, the club opened its Method dining room to the public. 

Aldis tells CultureMap they decided on the name "Method" while he and Cox were developing the menu. "Instead of directions for recipes, we were putting 'method.' We came up with 'Method' because of the food and cocktails."

Those food and drinks feature elaborate preparations and presentations that are Instagram ready. "We’ve got some awesome techniques," Aldis affirms. "The main thing is the food is delicious, and it’s a nice place to have some show food going on."

Being reunited with Cox has been beneficial for both chefs, Aldis explains. Aldis gets advice from his former mentor, and Cox gets to use ingredients and techniques that wouldn't be a fit at Mark's American Cuisine, his fine dining restaurant in Montrose.  

"I’ve been creating stuff, and one of Mark’s saying is take it to the next level. He’s been helping me refine it with garnishes or sauces to take it to another level," Aldis says. "It’s totally different than what you’d see at his restaurant. People will get to see how Mark and I work together with local and more exotic ingredients to push the dishes forward."

Aldis demonstrates that attention to details in dishes like shrimp Mortdecai, which upgrades standard bacon-wrapped shrimp with Prosciutto ham and pickled serrano peppers. Served in a hanging presentation, a tableside addition fills the air with fragrant smoke. Similarly, the restaurant's most popular dish has been oysters Sorella, which tops a roasted oyster with lump crabmeat and a fried oyster.

On the cocktail side, some of Method's drinks are served in elaborate goblets that feature a dry ice compartment that billows "smoke" on the table. Dessert cocktails get sweet garnishes like bubble gum skewers or chocolate. 

CityCentre is home to a wide variety of dining options, but none offer creativity to match Method. Look for it to make its mark on the Energy Corridor.

Method is open Wednesday through Friday from 4 pm to 2 am and Saturday from 8 pm to 2 am.