04/07/15 10:11am
UNITORO

Uni and toro, together at last!

The Madison Square Park area has never been known for izakaya, the Japanese gastropubs that are haunts of salarymen, sake drinkers, and adventurous eaters alike. Izakaya NoMad is out to change all that as I learned during a press dinner recently. With  a whimsical dining room featuring a Godzilla mural, it  offers an accessible alternative that sits somewhere between the rarefied air of a Sakagura and St. Marks’ grease bespattered yakitori joints. (more…)

07/18/14 12:42pm
MOMOUNI

Surely Bushwick’s freshest sea urchin.

A couple of weeks ago I had the pleasure of dining at Momo Sushi Shack with my good friend Tyson Ho. While everything was excellent—especially the red wattle pork chop with greens—the standout of the evening had to be the live uni. With its creamy texture and marine flavor with a touch of funk it was like the triple crème brie of the sea. Tyson pronounced it his “best bite of the year.” (more…)

02/10/14 10:05am
UNIKIRA

Uni and ikura, together at last.

When it comes to salmon Bricktown Bagels is probably better known for belly lox than salmon roe. That’s not the case come nighttime when the Long Island City bagelry morphs into Mu Ramen. While the soup’s the star at Joshua Smookler’s pop-up ramen-ya, many of the “treats,” listed on the menu are well deserving of the name. Chief among these is the U & I ($15), a rice bowl which features uni and ikura, or salmon roe. (more…)

The man behind The Marrow.

The man behind The Marrow.

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…)