The man behind The Marrow.
PLEASE NOTE THIS RESTAURANT IS CLOSED
With a menu that includes Italian-inspired fare from Famiglia Chiarelli and German-inspired dishes from Familie Dieterle Harold Dieterle’s The Marrow is a deeply personal restaurant. It is also deeply delicious at least based on the dish I tried, The Bone Marrow ($16) Chef Dieterle’s genius combination of uni and bone marrow with baby celery leaves, Meyer lemon aioli, and crunchy little potato cubes. The man in charge of what is surely New York City’s first Teutonic-Italian eatery took some time to answer Seven Questions as he prepped for dinner service last Friday afternoon.
The Marrow’s menu is a nod to your lineage, you’re half German and half Sicilian right?
My paternal grandmother is actually Irish but her husband was 100% German. I grew up eating two very different styles of cuisine. Half the time I’d eat very German, schnitzels, spaetzels, a lot of braises, very peasant style food. The other half of the time I would eat very southern Italian style food.
What do your folks think of the half German half Italian menu?
They love it. It’s a very personal restaurant to me. They’re very excited about it. They’re proud that this is what I decided to go with for the next place.
Why did you name the restaurant The Marrow?
A lot of our restaurants have double meanings, so The Marrow really means the center of or the best part of. It’s very much a meat-focused restaurant, so we thought it would be a fun name. (more…)
