{"id":300971,"date":"2026-05-05T16:00:08","date_gmt":"2026-05-05T16:00:08","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/300971\/"},"modified":"2026-05-05T16:00:08","modified_gmt":"2026-05-05T16:00:08","slug":"bone-marrow-returns-to-buzzy-bay-area-restaurants","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/300971\/","title":{"rendered":"Bone marrow returns to buzzy Bay Area restaurants"},"content":{"rendered":"<p>Uproariously rich bone marrow is back at Bay Area restaurants.<\/p>\n<p>Equal Parts, a bar in North Beach with a \u201ctake me back to Tulum\u201d vibe, serves beef bones split and roasted with a glinting stripe of marrow down the middle, accompanied by a toast and a vinegary herb salad. <a href=\"https:\/\/www.sfchronicle.com\/food\/restaurants\/article\/arquet-ferry-building-restaurant-21292575.php\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">Ferry Building flagship Arquet<\/a> pairs bone marrow with nori-infused buns and jam; <a href=\"https:\/\/www.sfchronicle.com\/food\/restaurants\/article\/dingles-public-house-san-francisco-21333545.php\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">perpetually crowded English pub Dingles<\/a> in Hayes Valley swaps out toast for a flaky Guinness pie. As an add-on, for $10, Amado in Burlingame will throw it on an Australian Wagyu skirt steak taco, while Hungry Cow, the all-you-can-eat Korean barbecue joint in Fremont, allots a bone per person with its premium option.\u00a0<\/p>\n<p>Deep in my own marrow, I\u2019m burned out on it.\u00a0<\/p>\n<p>While I enjoy many marrow preparations\u00a0\u2014 at Copra, for instance, where it\u2019s served with chukka masala and gravy\u00a0\u2014 I lately find that it feels tacked on to a growing number of dishes, like a shot of bougie beef fat. The most egregious use I\u2019ve encountered was at Sushi By Scratch, a speakeasy counter in Healdsburg, where cooks blasted a sliced bone with a torch until the marrow liquified and flowed over a unagi nigiri. It was greasier than an entire fried spider roll.<\/p>\n<p><a href=\"https:\/\/www.nytimes.com\/1998\/09\/16\/dining\/begging-for-bones-a-new-craving-for-marrow.html\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">Bone marrow became a culinary fascination<\/a> <a href=\"https:\/\/www.sfgate.com\/restaurants\/diningout\/article\/dining-out-how-s-42-degrees-it-s-way-cool-3031288.php\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">in the 1990s<\/a>. Most modern permutations of the dish\u00a0\u2014 bone + bread\u00a0\u2014 riff <a href=\"https:\/\/www.eater.com\/2014\/10\/15\/6926263\/fergus-henderson-roast-bone-marrow-st-john-london\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">on the form established<\/a> by <a href=\"https:\/\/www.theguardian.com\/food\/article\/2024\/aug\/18\/st-john-30-ways-the-restaurant-changed-the-way-we-eat\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">St. John in London, an icon of British nose-to-tail cooking<\/a>, where the <a href=\"https:\/\/www.theguardian.com\/lifeandstyle\/2014\/apr\/27\/fergus-henderson-nature-writes-our-menu-st-john\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">dish has been a signature<\/a> for more than 30 years. Partly informed by<a href=\"https:\/\/www.eater.com\/2014\/12\/5\/7329279\/gastropubs-history-explained\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\"> the gastropub movement<\/a>,\u00a0bone marrow found its way onto countless American menus in the \u201900s and early 2010s. From there, it migrated onto<a href=\"https:\/\/www.sfchronicle.com\/restaurants\/diningout\/article\/KronnerBurger-rises-in-Oakland-6403346.php\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\"> burgers<\/a>, <a href=\"https:\/\/sf.eater.com\/2017\/9\/25\/16347312\/spqr-matt-accarrino-shelley-lindgren-10-year-anniversary\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">pasta<\/a>, and even <a href=\"https:\/\/www.sfchronicle.com\/restaurants\/diningout\/article\/Cala-blazes-new-trail-for-Mexican-cuisine-in-6657923.php\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">salsa<\/a>. The particular brand of decadence of that era was arguably epitomized by the <a href=\"https:\/\/punchdrink.com\/articles\/bone-marrow-luge-shots-bestia-tesse-los-angeles\/\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">\u201cbone luge,\u201d invented in Portland, Oregon in 2010<\/a>, where alcohol is poured along the empty marrow tract, straight into the participants\u2019 gullet.<\/p>\n<p>The popularity of the bone marrow seemed to diminish by the start of the 2020s, but it has re-emerged at the Bay Area\u2019s buzziest restaurants, even as <a href=\"https:\/\/www.marketwatch.com\/story\/beef-prices-are-near-record-levels-the-doj-wants-to-know-if-something-shady-is-afoot-964a74d5\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">beef prices approach record levels<\/a>. Perhaps it\u2019s a symptom of the unceasing search for novel ways to signify luxury on the plate beyond the usual suspects of caviar, uni, and foie gras. Or maybe it\u2019s just the tallow-slicked tenure of health secretary Robert F. Kennedy Jr. It turns out that the upper crust of the Trump administration loves bone marrow, including Secretary of State Marco Rubio, <a href=\"https:\/\/www.axios.com\/local\/washington-dc\/2025\/07\/17\/maha-bone-marrow-tallow-seed-oils-dc-restaurants\" data-link=\"native\" class=\"\" rel=\"nofollow noopener\" target=\"_blank\">and especially from Washington, D.C., restaurant Butterworth\u2019s<\/a>.\u00a0<\/p>\n<p>As during the previous trend cycle of bone marrow in restaurants, the \u201cluges\u201d have also made their appearance \u2014 I\u2019m skipping those, too.<\/p>\n","protected":false},"excerpt":{"rendered":"Uproariously rich bone marrow is back at Bay Area restaurants. Equal Parts, a bar in North Beach with&hellip;\n","protected":false},"author":2,"featured_media":300972,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[413,143,145,144,412],"class_list":["post-300971","post","type-post","status-publish","format-standard","has-post-thumbnail","category-oakland","tag-food","tag-oakland","tag-oakland-headlines","tag-oakland-news","tag-restaurants"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/300971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=300971"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/300971\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/300972"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=300971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=300971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=300971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}