The Marrow

I have been a fan of Chef Harold Dieterle since Top Chef Season 1. His first restaurant, Perilla, serves incredible food, so I expected nothing less from his newest one, The Marrow. I mean, the name alone already scores big points with me. (For those who don’t know, I’m obsessed with bone marrow.) And I’m intrigued by the mix of German & Italian dishes, which represent both sides of Chef Harold’s family. While catching up with college friends, we feasted on a bunch of apps, including the prime beef tartare, burrata, raw yellowtail, and, of course, the bone marrow! All of them were delicious, particularly the marrow, which was topped with sea urchin — a combination that I have never had before but really enjoyed. That dish just made my day. I had the grilled wagyu culotte steak for my entree, which was good, but a little lean for my taste (fatty rib-eyes are more my style). I must say that the fingerling potato-corned beef hash was pretty kick ass. Overall, it was a great meal — and I’ll definitely be back for more of that sea urchin bone marrow!

The Marrow: 99 Bank Street (at Greenwich Street)

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The Bone Marrow, sea urchin, fried potatoes, meyer lemon aioli & baby celery greens

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Prime Beef Tartare with quail egg, pickled vegetables, pretzel chips & truffle vinaigrette

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Burrata, braised romano beans, fried prosciutto, black garlic, balsamic & extra virgin olive oil

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Raw Yellowtail, pine nuts, crispy kale & ruby olive sauce

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Grilled Wagyu Culotte Steak, fingerling potato-corned beef hash, local chicory & caraway mustard vinaigrette

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The dining room

The Marrow