Chef Harold Dieterle has taken a well-considered clamber into his family tree, curating a menu that pays equal homage to both his Germanic and Italian roots. Pull up a pew in the classy dining area—dark wooden floors, stencilled walls and red-leather, crescent-moon booths—and you’ll be greeted with the schizophrenic (inventive rather than psychotic) menu split straight down the middle—one side stamped with famiglia Chiarelli, the other with Familie Dieterle. From the Chiarelli camp there’s dishes such as skillet-braised cuttlefish and spaghettini while the denizens of Dieterle bring pan-fried duck schnitzel and homemade Jagerwurst to the table. And then there’s the signature bone marrow dish (slide three above)—conclusive proof that if sticks and stones do break some bones then at least what’s inside can be served up with… sea urchin and fried potatoes! Damn tasty too.