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."
'perilla' on Serious Eats
Top Chef Harold Dieterle is serving a seasonal vegetarian entrée at Perilla that we must admit we haven't seen anywhere else: a Tasting of Sunflower. Take a look at how it gets made!
What's the whole package—being a boss, working the stove, winning Top Chef, creating the kind of restaurant he wants to eat in—look like for Harold Dieterle? We talked with him to find out
As we've seen, there are some tourist-frequented spots that really do serve good food. But where do we think tourists should go? Here are a dozen places that we think visitors to our fair city shouldn't miss. (Pizza, bagels, burgers, Italian-American spots, picks for Food Network and Top Chef fans, and the best way to get into great restaurants for less cash—it's all here.)
We never tire of meatballs—be they beef or lamb, pork or veal, all of the above. We've found ones we love on sandwiches and on "sliders," of Mexican and of Swedish persuasion, at pizza joints and lunch counters and pork stores. In the end, we couldn't rank one above the rest—but we can present you 15 meatballs in New York City we love.
Many Serious Eaters know Harold Dieterle as the winner of the first season of Top Chef in 2005. With his winnings, he and partner Alicia Nosenzo opened Perilla in 2007 in the West Village—a favorite of both regulars in the neighborhood and those who come from afar seeking a taste of the dishes that earned Harold his title. He and Alicia will be opening their second venture in the fall, a contemporary Thai restuarant called Kin Shop, at Sixth Avenue and 12th Street. Harold talks to us about his love for Thai cooking, his dreams of becoming a Navy fighter pilot, and the lure of a grilled ham and cheese sandwich.
Foie Gras Torchon mache, curried cashew butter, concord grapes & homemade brioche Baby Red Romaine Salad bartlett pear, stilton cheese & spiced pecan vinaigrette Peekytoe Crab & Sea Urchin Salad American caviar, avocado mousse, toasted rice pearls & ginger dressing...
[Photo: Yogma on Flickr] No matter our restaurant of choice, my boyfriend and trusty brunch companion is always reliable in his menu selections. Whereas I'm a fan of breakfast foods as late as 3:00 p.m., he's a solid burger...
"Fancy pants" doughnuts reside in higher-end restaurants, where the plates of fried dough might average $10. A higher price, to be sure—but one that factors in the cost of service and personal real estate at a classy establishment.
A rule of thumb: if doughnuts are on a restaurant menu, order them. Doughnuts from bakeries and shops can be hit-or-miss. Countless factors, the most obvious being when they were fried, can make a good doughnut bad, and a...