The Marshal by Charlie Marshall Summer 2017 Our Coverage Sponsored by Fresh Origins
The amazing Wood Oven Fired P.E.I. Mussels of The Marshal by owner Charlie Marshall
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
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"No autographs please! Just eat me!" says the gorgeous three-kale salad of The Marshal, one of our favorites! We might have been the first to formally write a review of this venue when it opened in 2013:
and unlike its competitors that have crashed and burned in the meantime because they try to be trendy, hire people that don't care and try to create atmosphere without paying attention to what matters, The Marshal continues to reign supreme over Hell's Kitchen because Charlie is in charge, even better than the tv show.
The Marshal was most recently featured on Whom You Know last winter:
http://www.whomyouknow.com/2017/03/the-marshal-by-charlie-marshall-winter.html#.WZ73yyh97IW
http://www.whomyouknow.com/2017/03/the-marshal-by-charlie-marshall-winter.html#.WZ73yyh97IW
Owner Charlie Marshall has always been committed to finding the freshest, most authentic ingredients and creating delicious, interesting edible endeavors that will wow you in a big way. The Marshal venue is small so be sure to make your reservations early.
If you like us, you know good things come in small packages.
At a recent trade show, someone asked Peachy what her favorite booth was. She said, "Charlie Marshall!" and this is what she meant.
The Three Kale salad is most triumphant in this great weather and is composed of Black Horse Farm Curly Green, Tuscan and Redbor Kale. It is nicely diced up so you can eat it correctly. Toasted hazelnuts, blood greens, and watermelon radishes are just fabulous. Ms. Super Picky I Hate Most Salad Dressing actually loves the Garlic Aioli Dressing and it is one of her most favorites in all of Manhattan.
One of the best Gazpachos in Manhattan is at The Marshal (also we love the soups at El Pote!)
The flavor is absolutely amazing as is the consistency. Cucumbers, tomatoes, onions, garlic, jalapeno, cilantro, and parsley are in perfect proportion and are served at the perfect temperature. Of course the creme fraiche on top is our most favorite vegetable.
The meat entree we chose to consider for review was the Basil and Garlic Scape Fettuccine Bolognese, which is competitive with the great Italian venues we review. It's simple but delicious with its combination of local pork, beef and veal that add up to pure hearty deliciousness. Crushed tomatoes, red wine, onion and topped with The Marshal's signature Farmesean (get it? Parmesean but with a fun name!) hit the spot on a temperate summer day like today.
The sides are spectacular.
We love that The Marshal continues to be detail-oriented and the roasted asparagus is halved on the diameter which makes it easier to eat. Also that gives the superlative garlic herb butter and carmelized lemon a good opportunity to enhance the vegetable further.
More greens come to the dinner party because you know it's bathing suit season!
You never knew beet greens could be so delicious but they are here with an elevated flavor kick from garlic and white wine. In case you hadn't noticed Peachy loves garlic and there can never be enough.
Finally, our favorite green of all is a potato. Meet this wonderful Sweet Potato and Kale Au Gratin! We love the cast iron presentation and mirror mirror on the wall what potatoes in Manhattan are the best of them all-to answer that, this is one of the competitive dishes. All potato connoisseurs are truly depriving themselves if they have not tried this dish.
The star of the show this season is undoubtedly the fish entree we chose: Wood Oven Fired P.E.I. Mussels. Garlic, cream, shallots and white wine are in a wonderful proportion and are some of the best mussels you can have in Manhattan! The sauce properly enhances the seafood without overwhelming it, and the cheesy herbed bread sticks are the right touch.
They also have quite cute silver buckets to discard!
We would not say Peachy has a sweet tooth generally speaking, but she absolutely adored the PEACHY dessert, earning The Marshall a double feature in our Peachy column. Many competitors have desserts that seem inauthentic compared to the triumph of The Marshal's Rhubarb Peachy cobbler. Rhubarb is highly underrepresented on all menus. Charlie goes the extra mile to secure something special to really impress his guests. Brown sugar, butter crumble and vanilla ice cream make this even better but of course we loved the peach and rhubarb parts the most.
Stay tuned for the next episode of the Charlie Marshall hit parade at The Marshal!
