First Look at the Marrow, Harold Dieterle’s European-Influenced West Village Restaurant
After deftly wielding a palette of Asian ingredients at Perilla and Kin 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