Favorites: The Rogue Gentlemen’s roasted bone marrow

A quick note: after this, the 77th entry of Favorites, I’m taking a break for a few months because life is sometimes a little busier than expected. I love putting together this column and hope to return before the end of the year.

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Bone marrow may be the peak example of turning byproducts into culinary gold. Most meat eaters rarely consider parts beyond popular cuts, let alone the bones. But, as demonstrated ably by The Rogue Gentlemen, the marrow possesses a concentrated, rich flavor not unlike the meat itself. These canoe-cut, roasted veal bones ($11) are supplemented by an almond/nasturtium pesto, pickled shallot, nasturtium leaves/petals, and sel gris,1 which all spreads nicely on to fresh, toasted brioche.

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The Rogue Gentlemen

  • 618 N. 1st Street
  • Tuesday – Saturday, 4:00 PM – 12:00 AM
  • Sunday, 10:30 AM – 4:00 PM
  • theroguegentlemen.com

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  1. Like a coarser cousin to fleur de sel, the fine French sea salt flakes. 
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Daniel Warshaw

Daniel Warshaw would rather be taking pictures.

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