I cannot believe I missed The Marshall for so many years, this place having been opened since 2013. It is probably because I often went for dinner in Hell’s Kitchen on 9th Avenue and started to go on 10th more and more this year, discovering true gems there. And The Marshall is one of them. Imagine: we went there for brunch on a Saturday and returned the following Tuesday to try their dinner. That is telling!

Dining room at The Marshall in Hell's Kitchen

I love the place that has a true neighborhood feel with the only negatives being the noise level and light that is slightly too dimmed. The concept? Farm to table and promoting sustainability. The food is cooked in a wood fire oven and the food is sourced from local farmers, the wine from local wineries and the liquors from local distilleries. Before talking about what we had, i should mention that the name of the restaurant has nothing to do with law enforcement per se and comes from the name of the Chef Charlie Marshall who grew up in a farm, shaping his farm to table concept.

Kitchen at The Marshall in Hell's Kitchen

Know that it is not a large place so I suggest booking a table especially when you go for dinner. They have few tables outside but in the summer I like my A/C...The decor fits the theme and i love the reclaimed wooden tables that I admit are a bit small if you decide to share dishes.

Here is what we had.

Brunch:

The homemade biscuits are a must have. They are served with sour cherry preserves from Beth’s Farm Kitchen and a house made butter (I know: I put a lot of it...).

Wood oven grilled cheese. Normally it has wood oven roasted bacon in it; so, as Jodi is vegetarian, i asked for the bacon on the side and put it in the grilled cheese after the fact. It is made with a 7-grain bread and NY white cheddar. It was good but could have been melted longer. Definitely the bacon makes it even better...it was simply served with Fork potato chips.

Grilled cheese at The Marshall in Hell's Kitchen

The oven baked Mac and cheese. Normally, they have bacon in it and we asked them to make it without any. It was made with Pennsylvania Swiss cheese and corkscrew pasta: creamy, it was delicious and I did not even miss the bacon. Well in fact, it stands on its own and I think that they should offer it vegetarian with the bacon being an option.

Oven baked Mac and cheese at The Marshall in Hell's Kitchen

Dinner:

For dinner, I started off with a glass of whiskey from their interesting local selection. My pick? A distillery in Brooklyn called Widow Jane that uses water from their cave in Rosendale, NY, a water that has apparently unique chemical properties. I chose their 10 year Bourbon that received tons of awards, like the New York Distilled Spirits Competition - Bourbon Category Gold. I definitely need to visit that distillery as I saw that they have tours.

10 y/o Widow Jane Bourbon at The Marshall in Hell's Kitchen

Then we shared the homemade loaf of bread with house made butter that was very good unfortunately as I could not stop eating it as we waited for our dishes (I cannot resist bread when it is good). It is not free and I was thinking that they could offer it, even a smaller portion rather than having dinners pay for it. It might be because I am so used to have a bread basket in restaurants that I am always surprised when you are charged for it.

Homemade bread at The Marshall in Hell's Kitchen

We then shared the burrata that was served with pesto, wood oven roasted garlic and pearl onion confit, and roasted cherry tomatoes. The burrata from John Fazio Farm was deliciously creamy and divine paired with the tomatoes and garlic.

Next were the entrees. Jodi got the Bulich Farm Roasted Portobello Mushroom salad that was composed of baby arugula, micro mix, goat cheese, polenta croutons and a balsamic vinaigrette.

Mushroom salad at The Marshall in Hell's Kitchen

On my side, I hesitated between the lamb shank and the oven roasted meatloaf. I finally went for the latter as I might have had meatloaf once and was thinking that it would probably be a good one as made with sirloin, flank and chuck. It was stuffed with mozzarella, parsnip, turnip, carrot, kale and an onion gravy. Quite big, it looked fantastic and was really good, not dry, with a nice char on the outside. However, I did not really like the stuffing (fortunately there was not much) and wished there was some tomato sauce. Despite this, I would order it again and recommend it if you go there.

Last was dessert: we could not resist ordering their S'mores that are cooked in the oven. Delicious, it was quite comforting and a great way to end a succulent dinner.

Overall we had great meals at The Marshall. The only negative is the noise level that is a bit high for dinner. But, despite that, I would go back!

Enjoy (I did)!

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The Marshall - 628 10th Avenue, NY 10036

Farm to Table Dinner at The Marshall in Hell's Kitchen

I Just Want To Eat!