Best Bone Marrow - 2011
Colt & Gray
Colt & Gray is a temple of offal, and the menu features parts of an animal that some people would consider scraps: sweetbreads, crispy trotters, liver pâtés...and bone marrow. Rather than serve a cross-section of bone, the kitchen slices the specimen lengthwise and roasts it until caramelized, velvety, collagen-y marrow is clinging tenderly to the hole in the middle. That hot, butter-like center gets scraped out with a long metal spoon and spread on griddled bread, seasoned with a pinch of salt. Onion-confit jam balances the rich spread with a sweet nip; a smattering of greens gives it a fresh, crisp bite.