Corkbuzz Wine Studio’s Bone Marrow: For the Animal in You


Laura Maniec, the world’s youngest female master sommelier, has created a hub for oenophiles in Greenwich Village with her new Corkbuzz Wine Studio (13 East 13th Street, 646-873-6071). You can drop by to take a recreational class, learn more about a specific producer at a winemaker dinner or tasting event, and, naturally, sample some lesser-known varietals while nibbling on small plates at the wine bar. We popped in for some glasses of vino and a quick dinner. The wine selection is top-notch, with tons of smaller producers we didn’t know. We sampled a few of the plates, including the fried Kumamoto oysters with ponzu sauce, pappardelle and duck ragout, seafood salad, and Brussels sprouts with pecorino, most of which were decent, but the highlight of our meal was definitely the bone marrow.

Now, this isn’t just any bone marrow. The bone is sliced in half, and the marrow itself is combined with Bayley Hazen blue cheese and brûléed on top, adding a bit of texture to the spreadable tissue. Scoop up the inside and slather it atop the raisin-studded bread, enjoying the slightly funky animalistic flavor. A small mound of celery-and-parsley salad sits to the side, helping cut the richness. It’s one of the more innovative flavor pairings we’ve come across with bone-marrow dishes, robust and intense (not for the faint of palate), but all-around delicious.