The Marrow opened on Bank Street with an Italian and German inspired menu from Top Chef winner Harold Dieterle. Find duck schnitzel, cuttlefish with garlic bread, uni-topped beef bone, and a wine list with over 300 options. Dieterle and partner Alicia Nosenzo set a flag in the West Village with Kin Shop and Perilla. With the Marrow right around the corner, the duo is set for a hat trick. 99 Bank St.
Just before Christmas, Runner & Stone Bakery and Restaurant opened on Third Avenue in Gowanus. A regular at Smorgasburg and Brooklyn Flea, the outpost from Peter Endriss and Chris Pizzulli is open for breakfast, lunch, and dinner. Endriss as head baker is responsible for the morning pastries and Pizzulli fills the dinner menu with duck pastrami, short rib soup and grappa-cured striped bass. 285 Third Avenue, Brooklyn
The Meatpacking District just got another restaurant, albeit it’s inside of a bar. The Copper Room opened inside of Brass Monkey, and features the same decor — brass and copper finishings, of course — and a similar bar menu of fries, chicken wings, mozzarella sticks, jalapeño poppers, and hummus. 55 Little W. 12th St.
The Lower East Side got a new sake bar on Ludlow Street. SakaMai hopes to “demystify sake” with a mini sake-tasting room before you sit down. They offer flights of sake and sochu, Japanese cocktails, and small shared plates. 157 Ludlow St.
This article from the Village Voice Archive was posted on December 27, 2012