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The Marrow

Our Tip Top Chef-winner Harold Dieterle's restaurant for Italian and German cuisine from his family heritages. Don't leave without ordering the bone marrow with sea urchin.
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First Look: The Marrow, Harold Dieterle's Italian-German Eatery

First Look: The Marrow, Harold Dieterle's Italian-German Eatery

Set in the old Paris Common space on Bank Street and Greenwish Street, The Marrow is the third collaboration between Harold Dieterle and co-owner Alicia Nosenzo, and his first foray into meat-centric Italian and German fare. "This is the food of my family," he says. "I have an Italian grandmother on my mother's side and a German on my father's."

Steakcraft: The Marrow's Rib Steak and Top Sirloin

Steakcraft: The Marrow's Rib Steak and Top Sirloin

I have never seen a chef who seasons steak as often and as fastidiously as Harold Dieterle does. At virtually every step of the cooking process he is sprinkling salt or grinding pepper on to the beef. Yet despite the seemingly constant flurry, the steaks at the Marrow come out perfectly seasoned, highlighting the flavor of the beef itself. Here the chef cooks a common cut—rib steak—and a European one: the culotte.