"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
The Marshal is a chef-owned, wood-fired New American restaurant in Hell's Kitchen, opened by Chef Charlie Marshall in 2013. Our menu celebrates New York farms and live-fire cooking, with dishes like our Famous wood-fired meatloaf, slow-braised local beef short rib, our flame roasted chicken raised in the Catskill Mountains, wood-roasted sustainable fish selections, seasonal salads and vegetables, and 12-inch pizzas made with local cheeses and market ingredients. Everything is made from scratch in our kitchen, and everything is cooked with wood fire.
Chef Charlie grew up in his parents' restaurant and on their small farm on Lummi Island in Puget Sound. His childhood connection with the farm, its bounty, and the restaurant kitchen is why we cook the way we do at The Marshal.
Our kitchen burns no gas. We cook with local replanted hardwoods and fruit woods, purchase green power, and source heavily from New York farms and producers. Our wine list is entirely New York State, and our bar features spirits from New York distilleries, giving guests the opportunity to explore the food, farms, wineries, and distilleries of our home state in one meal.
-SOLD OUT-
This October, Chef Charlie Marshall is turning toward three of New York's defining wine regions: Long Island, the Finger Lakes, and the Hudson Valley. Across three evenings, the mini-series will bring together bottles from some of the state's most distinctive producers, with each dinner offering a different view of how New York's climate, soils, and winemaking traditions shape what ends up in the glass.
As always, Chef Charlie wrote each menu around the wines rather than asking the wines to fit the food. The pairings will draw on the character of the season—orchard fruit, roots, squash, mushrooms, brassicas, herbs, smoke, and the deep flavors that come from The Marshal's wood-fired oven—alongside seafood, meat, and dairy from the Northeast. Taken together, the three dinners are a celebration of New York wine as something inseparable from place: coastal Long Island, the cool glacial landscape of the Finger Lakes, and the farms and orchards of the Hudson Valley.
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Location:
The Marshal, 628 10th Avenue, New York, NY, 10036
Located in the heart of Hell's Kitchen and the Theater District, just steps from Times Square, Javits Center, The Glass House, Hudson Yards, The Intrepid, The Circle Line, and Manhattan Cruise Terminal.
Hours:
Sunday - Thursday: 11am-10pm
Friday-Saturday: 11am-11pm
Phone 212-582-6300
Email: info@the-marshal.com
