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Best New Restaurants New York - The Marrow
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The Marrow

99 Bank Street,
New York
NY 10014
Phone: 212-428-6000

There is Marrow on the menu at Harold Dieterle’s new West Village eatery, of course.  It comes roasted and topped with sea urchin, teeny nibbles of fried potatoes, a few wisps of micro celery greens, and a drizzle of meyer lemon aioli.   Looking for a light bite?  Consider eating elsewhere.  But if you’re looking for some heart-warming (or stopping) cooking to cozy up to this winter, The Marrow has quite a few terrific options.  Perhaps you’d be interested in the  hand-cut Fettucini with Pork and Sage Sausage or the Pan-Fried Duck Schnitzel with Quark Spaetzle, Stewed Wolfberries and a Cucumber-Potato Salad?   And just what are Fettucini and Schnitzel doing on the same menu?   Dieterle’s newest venture was uniquely inspired by both his Italian and German roots, so expect the food to follow suit.  That means dishes as dichotomous as Baccala Gnudi with Pine Nuts and Raisins, and Juniper-Braised Lamb Neck with Red Sauerkraut.

Harold Dieterle doesn’t do typical or traditional.  He’s been cooking to “his own tune” since he won the first season of Top Chef and subsequently opened Perilla back in 2007.  But I’m still thinking about the Braised Rabbit & Pretzel Dumpling Soup I ate at The Marrow.  It’s a super soothing bowl that puts Chicken & Matzoh Ball Soup to shame (and I’m Jewish so I can say that!).  The broth itself is delicate and sweet with juicy shreds of Rabbit, Kale, and Beech mushrooms, as well as Pretzel Dumplings, reminiscent of miniature matzoh balls, floating on the surface.  The menu is divided into Meat Plates, Starters, and Mains with one side of the starters dedicated to Italian (Famiglia Chiarelli) and the other to German (Familie Dieterle).  We ordered a Starter from the German Side, an appetizer of Braised Duck with a wonderfully crispy skin that gives way to meltingly rich meat.  It’s accented with vibrant, slightly bitter shavings of Watermelon Radish and an amply spiced Huckleberry Jus, which does wonders in cutting the richness of the duck.

SlicedsteakDieterle seems to have a thing for braising and he’s quite good at it, as evidenced by his Skillet-Braised Cuttlefish (from the Italian side), which is achingly tender, mingled with fatty nubs of guanciale, halved cherry tomatoes, in a white wine sauce.  It’s served on a hunk of Garlic Bread, lending the dish a crusty boost.  If you feel like gnawing on a rib or two, try the Lamb Ribs (another appetizer as decadent and hearty as an entree from the German side), which get “sauerbratened” — that’s German for marinated in vinegar & spices — before being cooked.  The result is a crusty, deliciously fatty lamb rib, offset by the vinegar and a caraway-inflected yogurt drizzled on the plate.   The Wagyu Culotte (top sirloin cap) steak isn’t braised.  It’s grilled to a glorious medium rare and sliced super thin, accompanied by a so-so Cauliflower Gratin and a small Watercress Salad with Pickled Onions, dressed in a Beernauslese (late harvest white wine) Vinaigrette.

You won’t be hungry for dessert, but you should order it anyway.  Especially the sweet and spicy Ginger Stout Cake with Roasted Pears and Honey Ice Cream.  There’s also an Apple Hand Pie that looks a lot like an “uptown version” of a McDonald’s Apple Fritter, studded with sea salt, and sided by a homemade Quark (Fresh Cheese) Ice Cream.  Housed in a space that was formerly Paris CommuneThe Marrow is decidedly warm and simple.  It’s furbished with wood floors, red curved banquettes and a dining room window where you can watch what’s going on in the kitchen.   What’s going on in the kitchen?  Harold Dieterle is firing on all cylinders and that’s all you need to know.

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