- Griffin Swartzell
“She was born prematurely,” says Tiffany. “She was in the NICU and lived for about three weeks, then passed away.” So when the couple started their truck on April 30, 2018, they decided to name it in her honor.
Tiffany’s relatively new to the restaurant business; she waited tables through college. Rather, Marlee Rae’s opening marks the end of her nine-year teaching career. Chris has the lion’s share of the industry experience.
“My husband has been in the food industry for many, many years,” she says. “He started when he was about 15, working in kitchens in different places in New York, where he grew up.”
Marlee Rae’s specializes in sliders. They start with meat they grind themselves, using a mix of brisket, short rib and sirloin. Tiffany says the most popular are their brewhouse and whiskey barrel sliders. The former’s topped with caramelized onions, bacon and beer cheese — they use beer from whichever brewery they’re at, too. The latter has a whiskey glaze and fried onion straws. Both come on pretzel buns from locals Delicias Bakery.