Welcome to the 2011 Edition of 100 Dishes to Eat Now, Fork in the Road’s handy list of some of the dishes we’ve stumbled on that we’re fond of — old standbys and new finds alike. Over the ensuing weeks, we’ll be counting these down leading up to our Best of 2011 issue — and see how many make the cut.
Long roasted in Colicchio & Sons’ gas/wood-fired oven, the interior of the bones — split lengthwise for easy extraction — comes out smoky and jellylike, perfect for spreading on toast.
Accompaniments include “drunk onions” (onions cooked down in red wine), and a truffled vinaigrette that mixes engagingly with the liquefied fat that dribbles out of the bones onto the plate. Each bite tastes better than the last, but request more toast, since those underlying the marrow bones are inadequate to the task of using up all the delicious marrow. Note: This dish is on the taproom menu only.
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This article from the Village Voice Archive was posted on July 5, 2011