Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our “Best of 2012” issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team.
Bone marrow has been a bubbling-under fad for about five years now. The jelly-like generative tissue from the shin bone of a cow is particularly rich, and it takes to strong flavors like a dolphin to an aquarium show.
Hillside — a recent offshoot of Brooklyn’s Vinegar Hill (recently reviewed by Tejal Rao) — serves a bang-up bone marrow, littered with the salty dried fish eggs called bottarga and sprigs of fresh green dill. Spoon it with the small utensil provided, or sop it with the gobbets of bread, and you’ve got a fine snack, appetizer, or accompaniment to a glass of wine.
72 Hudson Avenue
Vinegar Hill, Brooklyn
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