My First Bone Marrow Experience

I wish I could say I was an adventurous eater. But, since One More Dish was born, I have expanded my palate immensely. This week for Taster Tuesdays, instead of dining at a newly opened restaurant I tried bone marrow. Bone Marrow has been described to me as "natural butter" with nutritious healthy benefits. Interesting. I finally gained enough courage to give it a try.

Bestia is one of the hardest reservations to get in LA. Husband and Wife head chefs, Ori Menashe and Genevieve Gergis, are powerhouses in the kitchen. Chef Menashe handles the savory side of the menu, while Chef Gergis is in charge of the sweet. They have created an Italian restaurant that is a force in the culinary industry. Chef Menashe cures over 60 forms of meats and cultivates his own yeast cultures for the bread. Whoa, this place is authentic! 

So, back to the bone marrow. With much hesitation, it was ordered. This Bone Marrow was roasted and served over spinach gnocchetti, crispy breadcrumbs with an aged balsamic drizzle. I was instructed to scrape the inside of the bone marrow out and mix it together with the spinach gnocchetti. The salty, smooth, fatty tissue was a flavorful coating to the spinach gnocchetti and gave it the extra kick of flavor it needed. Additionally, the acidity on the spinach did cut right through the buttery flavor the marrow provided. I don't know how regularly I will be ordering bone marrow, but I am now up for and ready to try precarious ingredients and dishes!