Fall Dinners: New Menus at Harlow and The Marrow
By Anne Roderique Jones
October 21, 2013
Photo by: Harlow
Here are two new dinner ideas for fall feasting. Harlow, the posh, seafood-focused supper club in Midtown East, has introduced Danny Ye’s Chef’s Counter (pictured), open Tuesday-Thursday nights. It feels exclusive, with only eight seats, and the seasonal menu changes based on what’s available at the market. Each night, the counter's offering six hot and cold dishes for $20 each, such as Chatham Bay oysters with with kimchi and caviar; tuna crudo with wasabi stem gremolata; or foie gras potstickers with truffled ponzu (935-6600).
The Marrow, chef Harold Dieterle's contemporary German-Italian West Villager, has launched a new Roasted Classic Dinner series this month. Dieterle’s three-course menus will present “twists on hearty American classics” - such as a fancy Caesar salad, porchetta with apple and escarole, and olive oil cake - that go for $40, with half-off all bottles from the restaurant’s extensive Riesling list (212-428-6000).