Best Schnitzel - 2013
The Marrow is Harold Dieterle's third New York City affair, and it combines the original Top Chef winner's German and Italian ancestry, producing a menu rich in familial traditions. It's the hearty portion of duck schnitzel that stands out, though, and it remains a staple on the ever-changing seasonal menu. Crunchy, moist, and taking up most of the plate, the meat comes accompanied by hearty spaetzle, hazelnuts, cucumber-potato salad, and stewed wolfberries. Add in a spritz of lemon, and you've got the best breaded and fried meat the city has to offer.