In a departure from the Asian flavors of their last project, Kin Shop, partners Alicia Nosenzo and chef Harold Dieterle look to Germany and Italy at the Marrow. That inspiration takes shape on the menu (wine-braised cuttlefish with garlic bread and guanciale; duck schnitzel with quark spaetzle), on the Eurocentric wine list, and even in the bicultural cookie plate. The namesake dish gets a surf-and-turf treatment with sea urchin, fried potatoes, and Meyer-lemon aïoli.
The Marrow, 99 Bank St., nr. Greenwich St.; 212-428-6000
*This article originally appeared in the December 17, 2012 issue of New York Magazine.