Early Report: Chef Dieterle Turns to Europe at The Marrow

Chef Harold Dieterle, who has looked to Asia for inspiration at Perilla and Kin Shop, investigates his German and Italian roots at The Marrow, his three-week-old restaurant in the former Paris Commune space. From a menu offering such dishes as brisket braciole, duck schnitzel with quark spätzle, and bone marrow with sea urchin, fried potato, and Meyer lemon aioli (pictured), Chowhound orthorunner singles out fork-tender juniper-braised lamb's neck, whose richness is countered by the acidity of sauerkraut and the earthiness of rutabaga purée. "Dieterle is a master of combining flavor combinations that work well together and keeping everything in balance," orthorunner adds, "while not doing anything too out of the box."

The Marrow [West Village]
99 Bank Street (at Greenwich Street), Manhattan
212-428-6000

Discuss: The Marrow: yet another winner for Dieterle

Photo from The Marrow / Facebook