Tyrolean
Soon enough, Brooklyn will have gone from zero to two Tyrolean restaurants. What were the odds? South Brooklyn Pizza’s James McGown tips his hat to this Southern German region at Buschenschank. Here, mozzarella has made way for Gruyere, which is melted into fondue (pictured), and the Margherita shares space with the hohenzug, a white pizza topped with speck and caramelized apples. What Alpine region the $35 black truffle, foie gras and fried egg burger hails from is anyone’s guess.
Chef Harold Dieterle has already proven that he’s mastered Thai ingredients—no heritage necessary. So, tapping into his Italian and German ancestry should be a breeze, right? Slated for early 2012, the Marrow will open in downtown Brooklyn’s Hotel 718. We’re waiting for that promised ostrich schnitzel.
