Upon entering Marjellchen, one is immediately hit with the ambience of old-school European grandeur—slightly decayed, and just shabby enough to feel authentic. I wouldn’t be surprised if a ghost of Frederick the Great floated through the room. There''s dim lighting, formally-dressed waiters, and heavy brocades, and the distinct smell of hearty meats and potatoes was welcome on a cold night.
Marjellchen specializes in East Prussian (Germany’s now-extinct province in the southeast), Pomeranian, and Silesian cuisine, thus the German fare has Austrian and Swiss inclinations. They offer substantial, old-world fare such as red-beet soup, East Prussian potato soup (which I had--delicious), and a variet...Read More