New York City · Est. 2019
A twelve-course tasting menu rooted in the ingredients of a single week. No standing menu. No repetition. Just what the land and sea offer right now.
From This Week's Menu
Course 7 · Protein
Heritage Pekin duck rested over smouldering hay, served in a broth of foraged matsutake and smoked bone marrow.
Course 4 · Sea
Day-boat scallop seared in cultured butter, finished with house-aged yuzu kosho and a citrus veil.
Course 12 · Sweet
72% Valrhona ganache set over white miso caramel, with a quenelle of sour cherry sorbet and sea salt tuile.
Our Philosophy
Maren was founded on a single constraint: the menu changes every week, and nothing carries over. What you eat on a Tuesday in March will not exist again. This is not a gimmick — it is the only honest way we know to cook.
Every dish begins at the source. We visit our farms on Monday, our fishmonger on Tuesday, and by Wednesday the kitchen knows what it will say that week. The chefs do not plan a menu and then find ingredients. They find the ingredients first.
Twelve courses. One sitting per evening. Forty guests. It is a small restaurant by design, because close attention cannot be scaled.
