The kitchen does particularly well with such classics as a côte de boeuf with bone marrow and pommes soufflées, and a roast chicken of which any Lyonnaise grand-mère would be proud.
The couple's bold food — red-chile-fired goat pozole and a hash of roasted bone marrow and escargot laced with numbing Szechuan peppercorn — initially caused some consternation in the chattering classes here.
An amusing account of the author's global search for the "perfect mix of food and context" that takes the reader to the culinary corners of the earth: from Vietnam (a live cobra heart) and Japan (poisonous blowfish) to England (roasted bone marrow) and Scotland (deep-fried Mars bar).
The burger is a deal compared to the decent, if not transporting, dry-aged côte de boeuf for two (the same rib eye used in the Black Label burger, for $90), which comes with heavenly roasted bone marrow and a meagre sucrine-lettuce salad.
Smoking Goat's Milk Cheese, "Chicken" 'n' Waffle, roasted bone marrow and sourdough, Squid in a Box, chocolate and cayenne candy bar.
On New Year's Day, I prepared a luscious Herb Crusted Prime Rib of Beef served with Thyme Roasted Bone Marrow and a touch of truffle salt; my husband and son watched in horror as my little pal and I slurped up the bones and did Rock, Paper, Scissors to see who got the last one.
The chef-owner Naomi Pomeroy, who has graced her share of national magazine covers and food TV shows, stands strong on no substitutions, with diverse dishes from fried bone marrow and spring herb salad with buffalo roast and hedgehog mushrooms to foie gras bon bons and black garlic-and-breadcrumb-stuffed rabbit.
Then, more than a dozen small plates offer ample vegetable choices, including the inevitable kale (grilled with goat cheese and as pesto alongside kabocha squash), but also a few items to tempt adventurous palates, like roasted snails with bone marrow, and calf's brains with brown butter.
Another, spread with taleggio, roasted mushrooms, pools of bone marrow and sharp parsley, seemed effortless in its deliciousness.
Dishes from an early summer menu included local roasted monkfish served with bubbly bone marrow and peppered with young sage tips and mustard blossoms.
