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 carbon emissions from shipping but also to support our local community.

Since opening nearly ten years ago in 2013, The Marshal has been reminding New Yorkers that they live in the heart of a thriving, productive, and award-winning wine country by featuring only NY wineries on The Marshal's wine list. 

Chef Charlie Marshall grew up in his parents' restaurant and on their farm on Lummi Island, in Puget Sound. The Marshal strives to emulate Chef Charlie's roots by creating approachable yet elevated farm-to-table cuisine.

"We found this little place The Marshal, and you need to know about it."

Chris Stang, The Infatuation

"Possibly the best brussel sprouts dish I've ever eaten."

Lettie Teague, Wall Street Journal

"At the Marshal, the chef Charlie Marshall's 10-year-old restaurant in Hell's Kitchen, only New York State wines are poured, the electricity is wind powered and the kitchen is fueled with wood, not gas."

Flo Fabricant, NY Times