The Marshal

Specialties

The Marshal takes a back-​to-​basics approach to cooking; an ethos that’s exemplified by our wood-​burning oven preparations and locally-​sourced cuisine, wine, beer and spirits. Menus change on a daily basis to reflect the freshest ingredients that local farms, most of which are in New York, have to offer. In addition to Appetizers and signature Entrees such as Short Ribs, Meatloaf and our Goat Cheese and Herb-​stuffed Chicken, our Farm Sides — creative preparations of seasonal vegetables designed to truly showcase the delicious flavor of each individual ingredients — play a major role on our menu.

History

Established in 2013.

Charlie Marshall, Chef/​Owner of The Marshal, grew up working in his family’s small restaurant on the San Juan Islands in Washington State, where much of the food was sourced from his family’s own farm or from the waters around the Island. Charlie continues this tradition in Hell’s Kitchen at his own restaurant, designing daily menus featuring dishes made with locally-​sourced ingredients from small farms and cooked in the wood-​burning oven. His commitment to local and sustainable sourcing is evidenced by The Marshal’s beverage list as well, as most of the wine, beer and spirits are produced in New York — or no farther than a day’s drive away. Charlie takes this back-​to-​basics approach to cooking not just to be environmentally friendly, but because it’s a philosophy that he was raised with, one that he has embraced his entire life. And because working with the freshest, most carefully cultivated ingredients leads to the most delicious, satisfying dishes.

Meet the Business Owner

Charlie M.

Business Owner

Charlie Marshall grew up on his family’s farm and their restaurant on Lummi Island, in Washington State. He worked in the family restaurant from the age of 12 — a career path he has continued along ever since. Charlie’s parents’ restaurant naturally used many ingredients from their own island farm and from an early age he was lucky enough (though he didn’t realize how lucky at the time) to eat and cook locally, seasonally, and sustainably. When it came time to open his own restaurant he wanted to emulate that, while still making it a fun, casual experience.

Charlie opened The Marshal, his casual NYC farm-​to-​table restaurant, in the fall of 2013, to great success.