The Marshal
In Hell's Kitchen
For Farm to Table Cuisine!
www.the-marshal.com
628 10th Ave (44th-45th)
New York, NY 10036
212.582.6300

Only Local Farms & NY Wineries!
Apple & Cherry Wood-Fired Cooking!

Dr. Roberta E. Zlokower
July 12, 2019

Charlie Marshall, Proprietor and Chef of The Marshal, in Hell’s Kitchen on Tenth Avenue, between 44th and 45th Streets, grew up on his family’s Lummi Island farm in Puget Sound. Click here to read about Lummi Island, which sounds and looks breathtaking. As a result of his immersion in a conservation area, Charlie created in 2013 his own totally sustainable boutique restaurant, a must-experience venue. Charlie notes on The Marshal website that “Sustainability is paramount to us. We burn no gas and cook only with replanted apple and cherry wood from local orchards. We buy wind power for our electricity needs. By sourcing our food from local farmers, our wine from local wineries, and our liquor from local distilleries, we aim not only to reduce the amount of carbon emissions from shipping, but also to support our local community”.

The Marshal is located near the High Line and Hudson Yards shops and sightseeing, the New York Fashion District, most Broadway and Off-Broadway shows, the Alvin Ailey Dance Center, and Riverside Park South. Dinner is served Monday – Thursday, 5 PM – 11 PM, Friday, 5 PM – 12 AM, Saturday, 5 PM – 12 AM, and Sunday, 5 Pm – 11 PM. Brunch on weekends runs 11 AM – 4 PM. This schedule is perfect for actors, musicians, choreographers, producers, dancers, visual artists, stage technicians, directors, and all arts audiences, for before-theatre or after most theatre-dining. You can also pick up or order delivery, as well as home or event catering. Charlie loves the arts community and will help cater parties or intimate in-restaurant dining celebrations. This is a cozy, boutique restaurant, a very special destination locale for all your celebrations, even when you are on your own. There’s also a comfortable, well-stocked bar, for casual drinks and dining.

Only New York wineries are represented on The Marshal’s fantastic wine list on their full menu. Unique, fanciful cocktails are also plentiful and new cocktails may appear for special events and holidays. The Wine by Bottle selection includes, among its very expansive list, “B” Sparkling Rosé, Brotherhood, (non-vintage), Barrel Fermented Chardonnay, Paumanok, North Fork, 2014, Riesling, Forge Cellars, Finger Lakes, 2013, All-Day Rosé, Millbrook, VYD, Millbrook NY, 2017, Cabernet Franc, Fulkerson, Finger Lakes, NY, 2017, and Merlot, Damiani, Finger Lake, 2014. Among extra-special Library Wines, you will see listed Claletto, Amarone Style Cabernet Sauvignon, Wölffer, LI, 2005 and “Assemblage”, Paumanok, North Fork, 2013. Dessert Wines and After-Dinner Spirits include Vidal Blanc ICE, Fulkerson, 2014 and Sour Cherry Cordial, American Fruits. A wide selection of Vodka, Gin, Rum, Whiskey/Bourbon, Rye, and Single Malt Whiskey can be seen on The Marshal menu, as well. An impressive list of Classic Twist Cocktails includes White Mule, with local vodka and local ginger beer, and Quince Negroni, with local gin, quince white vermouth syrup, amaro, sparkling Riesling, and rosemary.

Dinner Appetizers include Hudson Valley Burrata, with John Fazio Farm Burrata, basil pesto, wood oven roasted garlic & pearl onion confit, Martha's Vineyard sea salt, and roasted cherry tomatoes, and Wood Oven Fired P.E.I Mussels, with garlic, cream, shallots & upstate white wine with wood oven cheesy herbed bread sticks, in large or small portion. A Dinner Salad could be Brussel Sprout Salad, with raw and warm roasted Brussels sprouts, focaccia croutons, Tonjes "Farm"esan cheese, Caesar dressing, and Soup could be Roasted Cauliflower Soup, with local cauliflower, potato, vegetable stock, crispy cauliflower, and butternut squash oil. Wood Fired Mains include selections like Red Raviolis, with beet pasta filled with goat cheese, ricotta, and sage butter sauce, Goat Cheese & Herb Stuffed Bone-In Chicken Breast, with Greenane Family Farm chicken, sautéed local rainbow chard, Vermont Creamery goat cheese, white wine, pork lardons, or Rye Planked Cod, with sustainably caught Icelandic cod, roasted and served over mixed local mushroom ragout, marjoram lemon butter, and local greenhouse cherry tomatoes.

Farmers Market Sides could be Roasted Local Asparagus, with Cherry Hill Farm asparagus, lemon, roasted garlic, Martha's Vineyard sea salt, and black pepper, Phillips Sweet Potato & Kale au Gratin, or Cayuga Organics Polenta, with Vermont White Cheddar and Black Horse Farm tomatillo. Special Desserts include Violet Hill Farm Blackberry Rhubarb Trifle, with candied rhubarb, blackberry mousse, rhubarb syrup, mini meringues, and sponge cake, and Bittersweet Grilled Chocolate Fudge in NYC Honey, with local rooftop honey caramel ice cream and Andrew’s Honey Comb. If you’re planning on Weekend Brunch, you’ll be able to choose from Wood Oven Biscuit Sandwich, with house made pork patty with eggs any style, NY white cheddar, turmeric fennel aioli, and local potato chips, as well as Tomato, Basil & Tonjes Farm Mozzarella Wood Oven Frittata, with Shushan Valley Farm red and yellow hydroponic tomatoes, served with fingerling potatoes.

It’s summertime, and The Marshal has outdoor seating for a front row Hell’s Kitchen view, or you can sit by a window with a view or at any of the comfortable table arrangements, some including banquettes. The charming, candlelit décor is rustic with exposed brick. Stop by The Marshal for drinks, dinner, brunch, or an early evening, pre-show meal. Be sure to tell Charlie that you saw them on RobertaOnTheArts.com!

For more information, contact Dr. Roberta E. Zlokower at zlokower@bestweb.net