1/02/2013 04:32:00 PM

The Marrow: 5 Things You Need To Know

Marrow at The Marrow
Those of you who were busy with turkey dinners and New Year's champagne during the holiday season may have missed the last big opening of 2012. Harold Dieterle, who became famous for winning Top Chef Season 1 but has developed a real following in NYC due to his diverse and creative cooking at Perilla and Kin Shop, has launched The Marrow in the West Village space that formerly housed Paris Commune. The menu is a combination of German and Italian fare, which pays homage to the diverse ancestry of Dieterle's parents. We dropped by during the break and rounded up the five things you need to know:

1. It's easy to separate the German and Italian fare. While there is of course some cross over, the menu is broken down into two halfs of the chef's family tree. Italian is represented on the left side, dubbed Familglia Chiarelli a side contains the German options inspired by Familie Dieterle. It's possible to have a meal from only one side, or mix and match the fettucini with the pan fried duck schnitzel.


2. When you eat at a restaurant called The Marrow, you'd be crazy not to try the marrow. This joint is no exception. Here it's topped with briney sea urchin and meyer lemon aioli. It's a must-try dish, and was on pretty much every table when we dropped in.

3. Be sure to peek in the kitchen window. Dieterle may have gained his fame in the nascent days of reality show cooking competitions, but he's known as a work horse in the NYC industry and you'll likely be able to see him leading his crew in the semi-open kitchen, which is visible through a long rectangular window on one wall of the dining room. We also spied him meeting and greeting some friends and well wishers after dinner as service winded down.

4. The decor is less stuffy than Paris Commune. They new design puts the focus on on the massive picture windows looking out onto charming Bank Street, and the bar area has been relocated to the back of room. Wooden tables are used in place of white tablecloths and a trio of circular booths in the center of the room are good for larger groups. A private dining room is coming soon to the basement.

5. The drinks also keep things casual. We liked the bourbon-spiked Bank Robber and found plenty of by-the-glass wine offerings that went with the fare, but it was the tall boys of Radeberger that seemed at-home with the neighborhood vibe. And only $5? Yes, please.

The Details: 99 Bank St.; 212-428-6000

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