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  1. Photograph: Jessica Lin
    Photograph: Jessica LinPan-roasted stone bass with fingerling potatoes at the Marrow
  2. Photograph: Jessica Lin
    Photograph: Jessica LinRed oak leaf lettuce and heirloom apple salad at the Marrow
  3. Photograph: Beth Levendis
    Photograph: Beth Levendis

    Braised lamb neck at the Marrow

  4. Photograph: Beth Levendis
    Photograph: Beth Levendis

    Skillet-braised cuttle fish with guanciale, garlic bread and white wine at the Marrow

  5. Photograph: Jessica Lin
    Photograph: Jessica Lin

    The Marrow 75 at the Marrow

  6. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Oh Tannenbaum cocktail at the Marrow

  7. Photograph: Jessica Lin
    Photograph: Jessica Lin

    The Bank Robber at the Marrow

  8. Photograph: Jessica Lin
    Photograph: Jessica LinThe Marrow
  9. Photograph: Jessica Lin
    Photograph: Jessica LinThe Marrow

The Feed first look: The Marrow

Chef Harold Dieterle (Perilla, Kin Shop) brings together Italian and German foods with this West Village restaurant.

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Top Chef alum Harold Dieterle, along with partner Alicia Nosenzo, has proved his culinary versatility with both New American (Perilla) and Thai (Kin Shop) cuisines. He turns his focus to Italian and German foods with the opening of The Marrow on Friday, inspired by his childhood meals and family's heritage. Braised brisket braciola dressed with pecorino and red sauce is his ode to the Boot; panfried duck schnitzel with hazelnuts and wolfberries nods to Deutschland. A 400-bottle wine program with 15 vinos by the glass mirrors the restaurant's national loyalties, though you'll also find selections from Austria, as well as craft beers. 99 Bank St between Greenwich and Hudson Sts (212-428-6000)
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