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The Marshal

628 10th Ave (bw W44/45th St)
Location
628 10th Ave (bw W44/45th St)
Phone
+1 (212) 582-6300
Instagram
https://www.instagram.com/themarshalnyc/
Website
https://www.the-marshal.com/
Today
Closed:
Opens 11:00 AM tomorrow

This farm-to-table pioneer champions sustainable cuisine with a menu that changes seasonally to showcase the finest local ingredients from trusted farmers and producers. The rustic-chic atmosphere and open kitchen create an intimate dining experience where diners can witness the transformation of simple, high-quality ingredients into extraordinary dishes. Every plate tells the story of responsible sourcing, creative preparation, and the belief that great food begins with treating the land, animals, and farmers with respect.

The Marshal
Amy Jones
Great seasonal menu and all NY wines as well. They were a lifesaver during the pandemic, delivering brick-oven pizza (still on the menu — delish). They also have fun special events and pairings throughout the year.
Meet Amy
Charlie Peters
As someone who is keenly attuned to animal welfare, I am very rarely able to order burgers - let alone any beef or poultry - at restaurants since it is an exception to be raised sustainably. The Marshall's mountainous wood fired burger meets my criteria, and exceeds it with the cheddar cheese, remoulade sauce, and side of sweet potato fries with unique ketchup. It never fails to disappoint, and is always my go-to dinner when I am in Hell's Kitchen at night!
David Crommett
Hands down the best. Double, smashed, all grilled same way. With house made ketchup (I always ask for extra) and sweet potato fries, which pair both visually and taste-wise. One of Charlie Marshall’s stars.
Cory Sealey
Hands down whenever family or friends come back to visit me - they all ask to go to The Marshal for their crispy and amazing pizzas. Not only is it a great date spot and the service, drinks, wine and food are amazing - but the pizza really sets itself apart. It has the freshest (and usually locally sourced) ingredients and the dough/sauce/cheese ratio is perfect. You don't feel greasy or bloated after eating and the cocktails are curated so that they enhance the pizzas.
Lu Han
Delicious Brick oven pizza, freshest ingredients!
Suzy Darling
If survival were an Olympic sport, Charlie Marshall would have a gold medal—and maybe a matching pizza peel. Through the pandemic, rising rents, and the general absurdity of Hell’s Kitchen, he’s kept The Marshal thriving, one perfectly charred, oven-roasted pizza at a time. Now, I’ve had a lot of pizza. Some good, some regrettable, some that tasted like a cardboard coaster at a dive bar. But Charlie’s? His crust alone deserves its own fan club—blistered in all the right places, sturdy yet airy, a structural masterpiece that could hold up a small building or, at the very least, the weight of our collective neighborhood stress. But it’s not just about the pizza. Charlie cares. He’s been feeding us, sustaining us, keeping Hell’s Kitchen delicious when so many others called it quits. So let’s give the man his due. Best pizza in Hell’s Kitchen? If justice exists, it belongs to Charlie Marshall.
Charles Guenancia
Love an individual pie and their crust/ingredients can’t be beat! Not to mention, a wood fired oven!!!!
Kathryn Mayer
We really got to know Charlie during the pandemic and fell in love with his pizza's and him too! Charlie is the most creative cook.  We especially enjoy his farm to table food and these special events he has where he features wine and food from a specific area of New York State.  
Meet Kathryn
Richard Damien
Charlie, the owner, is so friendly — and attractive. They have delicious pizzas and interesting choices and it is very cozy.
Meet Richard
Dorene Richardson
The food is fabulous and it’s a cute place. I go there for the ribs.
Meet Dorene
Steven Herring
This is a really good farm-to-table restaurant. At the beginning of the pandemic, my partner and I began ordering pizza from The Marshal. It was AMAZING! So we kept ordering and now we have a tradition. Every Saturday night is pizza night — from The Marshal. Charlie (the owner) is a great guy. They also have an excellent selection of wines.
Meet Steven
Sean Coughlin
I started working here for years as a waiter when it first opened and have been a loyal customer since I left. Most restaurants can’t say that about their staff.
Meet Sean
Clayton Howe
The pizza… I love pizza… what can I say? AND Charlie Marshal nails it every time he caters a party.
Meet Clayton
Cid Roberts
The food is always excellent and they made it through COVID by being versatile and open to change which is something we can all learn from. AND it’s gay-owned. 😉
Meet Cid
Jenny Clarke
Delicious farm-to-table food from a wood-burning oven. I ordered a pizza every week during the pandemic to help support the restaurant during hard times – plus the pizzas are delicious.
Meet Jenny
Annemieke de Keijzer
It’s one of those places where you keep coming back. The personnel is friendly and I appreciate the farm-to-table concept with locally sourced products.
Meet Annemieke
Wesley Pedroso
I love the atmosphere, the locally sourced food, the freshness of everything and all the flavors of the wood fired oven cuisine. This is my favorite spot in Hell’s Kitchen, and there isn’t a dish I don’t love! Everything is SO yummy and fresh!
Meet Wesley
Ryan Brodsky
Wow, most of my places are food… I guess I could have seen that coming. Best pandemic pivot ever…from Farm to Table to Farm to Pizza. Everything is good, locally sourced, friendly staff, they have their own delivery drivers, have a great loyalty program and the wood oven pizza is amazing, as are the meatballs and mac and cheese.
Meet Ryan
Anna Pakman
Being high risk for COVID-19, indoor dining is pretty much off limits for me. I really appreciate The Marshal’s commitment to heated outdoor dining that isn’t in an enclosed shack. The food is all phenomenal and I highly recommend their smoked duck pizza and the burrata app. Plus Charlie and team are the nicest.
Meet Anna
Gino Hawley
If you’re seeking quality farm-to-table dishes, look no further than The Marshal. Regardless of whether you’re there for breakfast, lunch or dinner, you can always count on fresh ingredients and extraordinary dishes. The menu offerings are intriguingly creative. The food presentation is always on point, which is why often times you see patrons taking photos with their phones. The place is small and intimate, but that’s part of its appeal. The staff are always attentive and friendly. I’d say The Marshal is one of Hell’s Kitchen’s shining stars.
Meet Gino
Jeff Dyksterhouse
We fell in love with The Marshal and its owner Charlie during the pandemic. Our pizza orders alone during that time probably kept the restaurant afloat! Since then it feels like an extension of our home and Charlie, Theo, Heather, and the rest of the staff feel like family.
Meet Jeff
Michael William G
I met Charlie, the owner, on the street. He was super down to earth and later I found out how tremendous his pizza is!
Meet Michael
Maria Ortiz
This place is farm to table. I love that! The service is great and all of the pizza I had was amazingly delicious. Even the one with kale was good!
Meet Maria
Elisha Ortiz
"In late January, I found out I was pregnant, and was craving all things marinara sauce, including pizza. We were able to fit in one visit to Bar Dough before they closed in March. Then, as if Charlie knew, The Marshal started offering wood-fired pizza for takeout. We love everything The Marshal does, and the pizza was no different.
Meet Elisha
Melanie McCarthy
Just had shrimp scampi pizza from The Marshal today. Delicious. Thin crust and really garlicky. Awesome.
Heather Fraser
Their ingredients are so high quality and fresh!
Daniel O'Mahoney-Schwartz
Outside of the old-school places (Spumoni Gardens, Lombardi's, etc) I prefer the personal pizzas, and really like what The Marshal do with theirs. They also made an effort from the beginning of the coronavirus crisis to help out in the community, ie delivering pies to those in need.
Amy Jones
Great seasonal menu and all NY wines as well. They were a lifesaver during the pandemic, delivering brick-oven pizza (still on the menu — delish). They also have fun special events and pairings throughout the year.
Meet Amy
Charlie Peters
As someone who is keenly attuned to animal welfare, I am very rarely able to order burgers - let alone any beef or poultry - at restaurants since it is an exception to be raised sustainably. The Marshall's mountainous wood fired burger meets my criteria, and exceeds it with the cheddar cheese, remoulade sauce, and side of sweet potato fries with unique ketchup. It never fails to disappoint, and is always my go-to dinner when I am in Hell's Kitchen at night!
David Crommett
Hands down the best. Double, smashed, all grilled same way. With house made ketchup (I always ask for extra) and sweet potato fries, which pair both visually and taste-wise. One of Charlie Marshall’s stars.
Cory Sealey
Hands down whenever family or friends come back to visit me - they all ask to go to The Marshal for their crispy and amazing pizzas. Not only is it a great date spot and the service, drinks, wine and food are amazing - but the pizza really sets itself apart. It has the freshest (and usually locally sourced) ingredients and the dough/sauce/cheese ratio is perfect. You don't feel greasy or bloated after eating and the cocktails are curated so that they enhance the pizzas.
Lu Han
Delicious Brick oven pizza, freshest ingredients!
Suzy Darling
If survival were an Olympic sport, Charlie Marshall would have a gold medal—and maybe a matching pizza peel. Through the pandemic, rising rents, and the general absurdity of Hell’s Kitchen, he’s kept The Marshal thriving, one perfectly charred, oven-roasted pizza at a time. Now, I’ve had a lot of pizza. Some good, some regrettable, some that tasted like a cardboard coaster at a dive bar. But Charlie’s? His crust alone deserves its own fan club—blistered in all the right places, sturdy yet airy, a structural masterpiece that could hold up a small building or, at the very least, the weight of our collective neighborhood stress. But it’s not just about the pizza. Charlie cares. He’s been feeding us, sustaining us, keeping Hell’s Kitchen delicious when so many others called it quits. So let’s give the man his due. Best pizza in Hell’s Kitchen? If justice exists, it belongs to Charlie Marshall.
Charles Guenancia
Love an individual pie and their crust/ingredients can’t be beat! Not to mention, a wood fired oven!!!!
Kathryn Mayer
We really got to know Charlie during the pandemic and fell in love with his pizza's and him too! Charlie is the most creative cook.  We especially enjoy his farm to table food and these special events he has where he features wine and food from a specific area of New York State.  
Meet Kathryn
Richard Damien
Charlie, the owner, is so friendly — and attractive. They have delicious pizzas and interesting choices and it is very cozy.
Meet Richard
Dorene Richardson
The food is fabulous and it’s a cute place. I go there for the ribs.
Meet Dorene
Steven Herring
This is a really good farm-to-table restaurant. At the beginning of the pandemic, my partner and I began ordering pizza from The Marshal. It was AMAZING! So we kept ordering and now we have a tradition. Every Saturday night is pizza night — from The Marshal. Charlie (the owner) is a great guy. They also have an excellent selection of wines.
Meet Steven
Sean Coughlin
I started working here for years as a waiter when it first opened and have been a loyal customer since I left. Most restaurants can’t say that about their staff.
Meet Sean
Clayton Howe
The pizza… I love pizza… what can I say? AND Charlie Marshal nails it every time he caters a party.
Meet Clayton
Cid Roberts
The food is always excellent and they made it through COVID by being versatile and open to change which is something we can all learn from. AND it’s gay-owned. 😉
Meet Cid
Jenny Clarke
Delicious farm-to-table food from a wood-burning oven. I ordered a pizza every week during the pandemic to help support the restaurant during hard times – plus the pizzas are delicious.
Meet Jenny
Annemieke de Keijzer
It’s one of those places where you keep coming back. The personnel is friendly and I appreciate the farm-to-table concept with locally sourced products.
Meet Annemieke
Wesley Pedroso
I love the atmosphere, the locally sourced food, the freshness of everything and all the flavors of the wood fired oven cuisine. This is my favorite spot in Hell’s Kitchen, and there isn’t a dish I don’t love! Everything is SO yummy and fresh!
Meet Wesley
Ryan Brodsky
Wow, most of my places are food… I guess I could have seen that coming. Best pandemic pivot ever…from Farm to Table to Farm to Pizza. Everything is good, locally sourced, friendly staff, they have their own delivery drivers, have a great loyalty program and the wood oven pizza is amazing, as are the meatballs and mac and cheese.
Meet Ryan
Anna Pakman
Being high risk for COVID-19, indoor dining is pretty much off limits for me. I really appreciate The Marshal’s commitment to heated outdoor dining that isn’t in an enclosed shack. The food is all phenomenal and I highly recommend their smoked duck pizza and the burrata app. Plus Charlie and team are the nicest.
Meet Anna
Gino Hawley
If you’re seeking quality farm-to-table dishes, look no further than The Marshal. Regardless of whether you’re there for breakfast, lunch or dinner, you can always count on fresh ingredients and extraordinary dishes. The menu offerings are intriguingly creative. The food presentation is always on point, which is why often times you see patrons taking photos with their phones. The place is small and intimate, but that’s part of its appeal. The staff are always attentive and friendly. I’d say The Marshal is one of Hell’s Kitchen’s shining stars.
Meet Gino
Jeff Dyksterhouse
We fell in love with The Marshal and its owner Charlie during the pandemic. Our pizza orders alone during that time probably kept the restaurant afloat! Since then it feels like an extension of our home and Charlie, Theo, Heather, and the rest of the staff feel like family.
Meet Jeff
Michael William G
I met Charlie, the owner, on the street. He was super down to earth and later I found out how tremendous his pizza is!
Meet Michael
Maria Ortiz
This place is farm to table. I love that! The service is great and all of the pizza I had was amazingly delicious. Even the one with kale was good!
Meet Maria
Elisha Ortiz
"In late January, I found out I was pregnant, and was craving all things marinara sauce, including pizza. We were able to fit in one visit to Bar Dough before they closed in March. Then, as if Charlie knew, The Marshal started offering wood-fired pizza for takeout. We love everything The Marshal does, and the pizza was no different.
Meet Elisha
Melanie McCarthy
Just had shrimp scampi pizza from The Marshal today. Delicious. Thin crust and really garlicky. Awesome.
Heather Fraser
Their ingredients are so high quality and fresh!
Daniel O'Mahoney-Schwartz
Outside of the old-school places (Spumoni Gardens, Lombardi's, etc) I prefer the personal pizzas, and really like what The Marshal do with theirs. They also made an effort from the beginning of the coronavirus crisis to help out in the community, ie delivering pies to those in need.
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