I like bone marrow in the various ways I have experienced and have come to know them. I've enjoyed it when charred, broiled, stewed, braised, cooked in a soup. No matter the type of cuisine, seasoning, or preparation - just that it's hot and warm. So to my surprise, a dinner with BF at Craft Steak last night has totally redefined my understanding for bone marrow use in dishes. I personally was not turned on by it, but this is NOT a post to knock CS.
I am curious about marrow that is served cool and slightly bloody, totally intact and basically raw. We tasted bone marrow first in an appetizer - Fried bone marrow with Porcini marmalade, it was tubes of extracted marrow enveloped in a thin batter and flash fried served to us at about room temperature and slightly bloody. We also were served marrow with the Ribeye for Two, this time a more traditional standing bones speared with a marrow spoon. The first bite was warm and juicy and quickly cools off into a cold solid throughout. Having had marrow twice in one sitting I determined that this must be their interpretation and a style I have missed out on all my life, cool temperatured, "sashimi" like marrow? Frankly, while I am well aware Mr. Tom and his patrons have 50 lifetimes of culinary knowledge on me, but had this "raw" style been my first introduction to marrow -- I am not sure I would have been so encouraged to become its lover.
So, I am curious how other CH like their bone marrow? and if there are other places that serve marrow in unconventional ways (to my experiences listed above) that I must try to give the "cooler" marrow another go.
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