First Look at the Marrow, Harold Dieterle’s European-Influenced West
After deftly wielding a palette of Asian ingredients atPerillaandKin Shop, Alicia Nosenzo and chef Harold Dieterle are channeling the flavors of Germany and Italy for the Marrow, their third restaurant, which opens tomorrow in the old Paris Commune space in the West Village. Reflecting Dieterle’s heritage, there’s pan-fried duck schnitzel served with quark spaetzle, hazelnuts, and wolfberries. Elsewhere, a riff on vitello tonato is made with stone bass, tuna belly, and sweetbreads, and the pickled-herring salad is served with baby beets, greens, horseradish cream, and pistachios. Those feeling less continental may opt for the wood-grilled, 40-day-aged rib-eye steak or whole grilled fish. The wine list is Eurocentric, and the list of seven house specialty cocktails includes one called the Wayward Son, which is made with Buffalo Trace White Dog, yellow Chartreuse, and turmeric syrup.
The Marrow, 99 Bank St., nr. Greenwich St.; 212-428-6000
The bar.
The menu is inspired by classic German and Italian dishes. Duck schnitzel, for example, is served with quark spaetzle.
Bone marrow with sea urchin, Meyer lemon aioli, focaccia, and celery leaves.
Juniper-braised lamb neck with puréed rutabaga, roasted carrots, and red sauerkraut.
The restaurant's signature cocktail is made with Bitter Truth Pink Gin, lemon, sage, and Blanc de Blancs.
This is the Spritzle, made with Flor De Cana 7-Year-Old Rum, Aperol, Rumple Minze, demerara sugar, and mint.
The Wayward Son: Buffalo Trace White Dog, yellow Chartreuse, and turmeric syrup.
