The richness of roasted bone marrow demands a light, piquant accompaniment for contrast, perhaps something green or tart. Ilili, known for dressed-up Lebanese food, provides both by serving its marrow alongside tabbouleh (parsley salad) with a welcome acid note from sour cherry and maybe a squeeze of lemon. razini says it brings to mind the preparation at St. John, the famous nose-to-tail specialist in London, which serves its roasted marrow with a parsley-onion salad. At Ilili, you can expect not a baguette on the side but warm little pillows of pita. Best bone marrow in town, razini says.
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