The Marshal: Farm-to-Table Fare In Midtown
With so many awesome restaurants in New York, it’s easy to get overwhelmed. We’re here to help you find the best hidden (and sometimes not hidden) gems in Manhattan, and The Marshal is a resto you don’t want to miss.
The Marshal is an American Farm-to-Table restaurant that prides themselves on showcasing all that New York has to offer. With a menu that highlights seasonal, natural and local ingredients, this tiny, hole-in-the-wall spot is just what Hell’s Kitchen was missing. It’s a downtown spot in an uptown location — and we’re huge fans. Although the space is limited, The Marshal takes reservations. If you’re headed to theater, as they will be super accommodating, making sure you will be seated on time with prompt service. And speaking of service, this local spot has a very friendly and attentive waitstaff that’s able to recommend. As we mentioned, this is a great spot to visit before a show, if you’re catching up with a friend or want to go on a casual date where the fare will not disappoint.
HOOD: Hell’s Kitchen [10th Ave between 44th and 45th]
CUISINE: Farm-to-Table, American
DRESS CODE: Casual
FOOD: The Marshal cooks up comfort food without the guilt. It’s all local, all-natural and organic while still satisfying your comfort food craving — perfect for paleos! They cook everything in a wood-fired oven, giving each dish an extra layer of flavor. We’d recommend ordering a bunch of things and sharing, although if you’re not the sharing type, entrees are a great size for a solo eater — most portions are not too big, but you won’t leave hungry. While you can’t really go wrong with anything on the menu, there are a few standouts that you don’t want to miss.
For starters, the Wood Oven French Loaf [$6] is pretty damn tasty. Served with whipped, homemade butter, this warm loaf is soft on the inside with a bit of crunch on the outside. For something on the lighter side, the Three Kale Salad [$16] is one of the best we’ve had. It’s no secret that kale salad is one of the trendiest menu items in New York City, but The Marshal does it right. Three varieties of the green are tossed with toasted hazelnuts, micro greens and a garlic aioli dressing. The two stand-out entrees are the Wood Oven Roasted Meatloaf [$27]. This old school staple is beyond delicious — even for those who aren’t fans of meatloaf. It’s also their signature item and most popular dish! Another crazy-good dish is the moist and juicy Bone-In Chicken Breast [$26] stuffed with goat cheese and herbs… yum!
When it comes to sides, The Marshal executes them with ease. Must-trys include Roasted Smashed Yukon Gold Potatoes with duck fat, the Roasted Tomato Half topped with herbs and cheese, the Zucchini stuffed with mozzarella, ricotta, tomato and garlic, and lastly, The Sweet Potato & Kale Gratin. This last one was one of the best bite of the entire meal. It’s basically like a mini lasagna, filled with warm sweet potatoes, kale and ooey, gooey cheese. Because we loved this dish oh so very much, the chefs have shared the recipe with us below!
Don’t think we forgot about dessert. The dark chocolate drizzled with local honey is out-of-this-world. It is the ideal ending to a tasty meal.
Sweet Potato & Kale Au Gratin
Serves 8 side portions
- 4 sweet potatoes, peeled & sliced lengthwise [about ¼” inch thick]
- 1 large head of kale, rinsed well and chopped [roughly 1” strips]
- 1 lb Swiss-style cheese, grated
- 3 cups heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp kosher or sea salt
- Fresh ground pepper, to taste
- Preheat oven to 450 degrees.
- In a 13 x 9 pan, fill the bottom of the pan with a single layer of sweet potato slices, followed by a layer of chopped kale [use about 1/3 of your kale on the first layer]. Sprinkle about 1/3 of both grated cheeses over the kale and sweet potato — just like lasagna.
- Repeat with two more layers and then top with one last layer of sweet potato slices on top.
- Pour the cream into the pan around the layers, being careful not to let it overflow – cream should be about ½” to ¾” below top of pan.
- Sprinkle salt over top of sweet potato kale au gratin and add a few good twists of fresh cracked pepper.
- Cover with foil and put in the preheated oven for 30 minutes. After 30 minutes, remove foil and allow to cook another 15 minutes to brown the top.
- Remove from oven and allow to cool for 5-10 minutes before cutting, otherwise the au gratin will fall apart when you serve it.