« Back to article: Members only club opens to the public and makes its Marque with creative cuisine

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